Look, I’m not saying these Red Velvet Sandwich Cookies will solve all your problems, but they might make you forget about them for a solid ten minutes.
These soft, cocoa-kissed beauties get sandwiched with tangy cream cheese frosting, and honestly, they’re the kind of treat that makes people ask for the recipe. Whether you need something special for Valentine’s Day or just want to impress yourself on a random Tuesday, I’ve got you covered.
Why You’ll Love these Red Velvet Sandwich Cookies
These cookies are like red velvet cake‘s cooler, more portable cousin—the one who shows up to the party looking effortlessly put together while everyone else is stressed about keeping their layer cake from toppling over.
I’m not saying they’re better than cake, but they’re definitely less intimidating to make, and you can eat them without a fork while standing in your kitchen pretending you’re only having one.
The cocoa gives you that signature red velvet flavor without being too chocolatey, and the cream cheese frosting? It’s the same tangy, sweet filling you’d find between cake layers, just squeezed between two tender cookies.
Plus, they look fancy enough to impress people, which is always a win in my book.
What Ingredients are in Red Velvet Sandwich Cookies?
You don’t need a million fancy ingredients for these cookies, which is part of why I love them so much.
For the cookies:
- 1¼ cups all-purpose flour
- 2 tablespoons cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 egg
- 1 tablespoon white vinegar
- 1½ tablespoons red food coloring
- 1 teaspoon vanilla extract
For the cream cheese frosting:
- 8 ounces cream cheese, softened
- 4–6 tablespoons butter, softened
- 2–3 cups powdered sugar
- 1 teaspoon vanilla extract
The vinegar might seem weird if you’ve never made red velvet anything before, but trust me, it reacts with the baking soda to give these cookies that tender, cake-like texture, and it adds a subtle tang that plays really nicely with the cream cheese frosting.
How to Make these Red Velvet Sandwich Cookies
Step 1
First things first, preheat your oven to 350°F and line your baking sheets with parchment paper, because nobody wants to scrape baked-on cookie remnants off a pan at 10 PM on a Tuesday.
In a medium bowl, whisk together 1¼ cups flour, 2 tablespoons cocoa powder, ½ teaspoon baking soda, and ¼ teaspoon salt until everything’s evenly distributed.
Step 2: Cream the Butter and Sugars
In a large bowl, using an electric mixer, cream together ½ cup softened butter, ½ cup granulated sugar, and ½ cup brown sugar until the mixture is light and fluffy, which usually takes about 2–3 minutes.
This is where the magic starts happening, where those little air pockets form that’ll make your cookies tender instead of dense.
Step 3: Add the Wet Ingredients
Beat in 1 egg, then add 1 tablespoon white vinegar, 1 teaspoon vanilla extract, and 1½ tablespoons red food coloring, mixing until everything’s combined and your dough looks dramatically, almost alarmingly red.
The vinegar is going to react with the baking soda later, so don’t skip it even if it seems like a weird addition.
Step 4: Combine Wet and Dry
Gradually stir your dry ingredient mixture into the wet ingredients, mixing just until everything comes together and no flour streaks remain.
Don’t overmix here, because you want tender cookies, not tough little hockey pucks that could double as coasters.
Step 5: Scoop and Bake
Using a tablespoon or a cookie scoop, drop rounded portions of dough onto your prepared baking sheets, spacing them about 2 inches apart to give them room to spread.
Bake for 9–11 minutes, until the edges look set but the centers still seem slightly soft, then let them cool completely on the pan or on a wire rack.
Step 6: Make the Cream Cheese Frosting
While your cookies cool, beat together 8 ounces softened cream cheese, 4–6 tablespoons softened butter, 2–3 cups powdered sugar (start with less and add more to reach your preferred consistency), and 1 teaspoon vanilla extract until the frosting is smooth and spreadable.
You want it thick enough to hold its shape between the cookies but not so stiff that it squeezes out the sides when you bite in. If you’re making large batches regularly, a premium stand mixer can make quick work of achieving that perfect creamy consistency.
Step 7: Assemble Your Sandwich Cookies
Once the cookies are completely cool, pipe or spread a generous amount of cream cheese frosting on the flat side of one cookie, then top it with another cookie to create a sandwich.
If you want the frosting to be firmer and less likely to smoosh out everywhere, pop the assembled sandwiches in the fridge for about 30 minutes before serving, and feel free to roll the edges in sprinkles if you’re feeling fancy.
What to Serve with Red Velvet Sandwich Cookies
These cookies are basically dessert royalty, so they deserve to be served at pretty much any time of day when you need something special.
They’re perfect alongside a big glass of cold milk, obviously, or pair them with hot coffee if you’re doing an afternoon treat situation with friends.
Want to get a little fancy? Serve them with vanilla ice cream or fresh whipped cream for a proper dessert moment, or put out a platter with fresh strawberries and raspberries to balance all that sweetness with something bright and fruity.
They’re also great with hot chocolate during winter months, or sweet iced tea if you’re leaning into that Southern vibe.
Red Velvet Sandwich Cookies Substitutions and Variations
Ingredient Swaps:
- Use white vinegar or apple cider vinegar interchangeably, they both do the same magic with the cocoa.
- Swap brown sugar for all white sugar if that’s what you’ve got, though you’ll lose a tiny bit of that chewy texture.
- Skip the red food coloring entirely for a subtle brown cookie, or use beet powder for natural color.
Dietary Adjustments:
- Go gluten-free with a 1:1 baking flour blend, just expect slightly more delicate cookies.
- Make them dairy-free by using vegan butter and dairy-free cream cheese, which honestly works better than you’d think.
- Cut sugar by using a granulated sweetener substitute, though the texture might be a smidge different.
Fun Variations:
- Add mini chocolate chips to the dough for extra richness.
- Mix peppermint extract into the frosting for a holiday twist.
- Roll the frosted edges in crushed candy canes, chopped pecans, or rainbow sprinkles because why not.
- Try orange zest in the frosting for something completely unexpected.
Leftovers and Storage for these Red Velvet Sandwich Cookies
These beauties keep surprisingly well, which is great news for those of us who can’t eat 24 cookies in one sitting (or can we?).
Store them in an airtight container at room temperature for up to 3 days, though the frosting stays firmer if you pop them in the fridge, where they’ll last a full week.
Just let them sit out for 10 minutes before eating so the filling softens up.
For longer storage, freeze the cookies unfrosted for up to 3 months, or freeze assembled sandwiches in a single layer on a baking sheet first, then transfer to a freezer bag.
Thaw at room temperature for about 30 minutes.
Honestly? They taste pretty much perfect fresh or the next day, with that cream cheese frosting getting even creamier as it sits.
Final Thoughts
There’s something about red velvet that just feels special, even when it’s been done a thousand times before.
Maybe it’s the way that cream cheese frosting squishes out the sides when you take a bite, or how the cookies themselves manage to be soft and slightly chewy without falling apart.
These are the kind of cookies you make when you want to bring something to a party that looks impressive but doesn’t require pastry school skills.
They’re perfect for Valentine’s Day, obviously, but also for random Tuesdays when you need something beautiful and delicious to remind you that life is short and cream cheese frosting exists.
Frequently Asked Questions
Can I Make These Cookies Without Red Food Coloring?
Yes, you can skip the red food coloring entirely. Your cookies will be brown instead of red, but they’ll still taste delicious with that classic tangy flavor and cream cheese frosting everyone loves.
Why Do Red Velvet Cookies Need Vinegar in the Recipe?
The vinegar reacts with the baking soda to help the cookies rise and creates a tender, cake-like texture. It also enhances the red color and adds a subtle tang that’s characteristic of traditional red velvet recipes.
How Do I Prevent the Cookies From Spreading Too Much While Baking?
I’d chill the dough for 30 minutes before baking, which firms up the butter and reduces spreading. Also, make sure you’re not overmixing the dough and that your baking sheets are completely cool between batches.
Can I Freeze the Assembled Sandwich Cookies for Later Use?
Yes, you can! I recommend freezing them in a single layer on a baking sheet first, then transferring to an airtight container. They’ll keep for up to three months and taste fresh when thawed.
What’s the Difference Between Red Velvet Cookies and Chocolate Cookies?
Red velvet cookies contain less cocoa than chocolate cookies, giving them a milder flavor. I also add vinegar and buttermilk for tanginess, plus red food coloring for that signature look that makes them distinctly different.
