Name: Red Velvet Cookie Sandwiches Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: American
Ingredients: 1.5 cups all-purpose flour; 3 tbsp cocoa powder; 1/2 tsp baking soda; 1/2 tsp baking powder; 1/4 tsp salt; 1/4 tsp ground cinnamon; 1/2 cup butter, softened to room temperature (about 70°F); 1/2 cup sugar; 1/4 cup brown sugar; 1 egg; 1.5 tsp vanilla extract; 3 tsp red gel food coloring (AmeriColor Super Red recommended); 1/2 cup cream cheese (block style preferred); 1/4 cup unsalted butter (Kerrygold recommended); 2.75 cups powdered sugar, sifted; 1.5 tsp vanilla extract

Ingredients

1.5 cups all-purpose flour

3 tbsp cocoa powder

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/4 tsp ground cinnamon

1/2 cup butter (softened to room temperature, about 70°F)

1/2 cup sugar

1/4 cup brown sugar

1 egg

1.5 tsp vanilla extract

3 tsp red gel food coloring (AmeriColor Super Red recommended)

1/2 cup cream cheese (blocks preferred for filling)

1/4 cup butter (unsalted, Kerrygold recommended)

2.75 cups powdered sugar (sifted)

1.5 tsp vanilla extract

Instructions

Step 1: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Break up any lumps in the cocoa powder for even color distribution and set aside.

Step 2: In a large bowl, beat the softened butter, sugar, and brown sugar on medium speed for about 3 minutes until pale and fluffy. Scrape down the bowl halfway through.

Step 3: Add the egg and beat for 1 minute until fully incorporated. Stir in the vanilla extract and red gel food coloring, mixing for 30-45 seconds until the batter is smooth and vibrantly red.

Step 4: Add the dry ingredients to the wet mixture and fold gently on low speed until just combined. Avoid overmixing to keep the cookies tender. Chill the dough in the refrigerator for 15-20 minutes.

Step 5: Preheat the oven to 350°F and line baking sheets with parchment paper. Roll dough into 1-inch balls and place 2 inches apart on the pans. Bake for 8-10 minutes, until edges are set but centers remain slightly underbaked. Cool on the pan for 2-3 minutes, then transfer to a wire rack to cool completely.

Step 6: Beat the cream cheese and butter together on medium speed for 3 minutes until smooth and fluffy. Gradually add sifted powdered sugar and vanilla extract, mixing until spreadable.

Step 7: Spread or pipe the cream cheese filling onto the flat side of one cookie, then sandwich with another cookie. Repeat with remaining cookies and filling.

Step 8: Serve immediately or refrigerate in an airtight container for up to 3 days to keep cookies and filling fresh.

Tips & Variations

Use block cream cheese instead of tub-style for a firmer, more stable filling that holds its shape better.

Chilling the dough helps prevent spreading and keeps the cookies thick and soft.

For extra flavor, you can add a pinch of espresso powder to the dry ingredients to deepen the cocoa taste.

Replace red gel food coloring with natural beet powder for a natural red tint, though the color may be less vibrant.

FAQs

Can I use regular liquid food coloring instead of gel?

Gel food coloring is recommended because it provides a more vibrant color without thinning the dough. Using liquid food coloring may result in a less intense red color and slightly alter the dough consistency.

Why are the centers of the cookies slightly underbaked?

This is intentional to keep the cookies soft and tender. They will continue to set as they cool, so removing them from the oven early prevents them from becoming dry or hard.