Description
Delight in these vibrant and soft Red Velvet Cookie Sandwiches featuring rich cocoa-infused cookies paired with a luscious cream cheese filling. Perfectly balanced with a touch of cinnamon and a classic red velvet flair, these sandwiches are ideal for festive occasions or everyday indulgence.
Ingredients
Scale
For the Cookies:
- 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)
For the Filling:
- 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
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon to ensure even color and lift. Break up any lumps of cocoa powder for a uniform mixture and set aside.
- Cream Butter and Sugars: In a large bowl, beat the softened butter with sugar and brown sugar on medium speed for about 3 minutes until pale and fluffy. This step incorporates air which helps create a tender crumb. Scrape down the bowl halfway for even mixing.
- Add Egg and Coloring: Add the egg and beat for 1 minute until fully integrated. Then mix in vanilla extract and red gel food coloring on medium speed for 30-45 seconds until the batter is vividly red and smooth.
- Combine Dry and Wet Mixtures: Fold the dry mixture into the wet ingredients on low speed until just combined. Avoid overmixing to keep cookies tender. The dough should be cohesive and hold shape. Chill in the refrigerator for 15-20 minutes to prevent excess spreading during baking.
- Shape and Bake Cookies: Preheat oven to 350°F and line baking sheets with parchment paper. Roll chilled dough into 1-inch balls, space 2 inches apart on trays. Bake for 8-10 minutes until edges are set but centers remain slightly soft. Cool on pans 2-3 minutes before transferring to wire racks to cool completely.
- Prepare Cream Cheese Filling: Beat cream cheese and butter on medium speed for about 3 minutes until fluffy. Gradually add sifted powdered sugar and vanilla extract, mixing 1-2 minutes until the filling is spreadable and smooth. Use block cream cheese for a firmer texture and Kerrygold butter for rich flavor.
- Assemble Sandwiches: Spread or pipe generous amounts of the cream cheese filling onto the flat side of one cookie, then sandwich with another cookie flat-side down. Repeat with remaining cookies. Serve immediately or refrigerate in an airtight container for up to 3 days to keep freshness.
Notes
- Using block cream cheese rather than tub cream cheese results in a stiffer, more stable filling.
- Chilling the dough helps control spread and preserves cookie shape during baking.
- Allow cookies to cool completely before filling to prevent melting or softening of the frosting.
- Red gel food coloring is preferred for vibrant red color without altering dough consistency.
- Cookies can be stored refrigerated in an airtight container for up to 3 days.
- For a different texture, try pressing the dough balls slightly before baking for thinner cookies.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: red velvet cookies, cookie sandwiches, cream cheese filling, dessert, cocoa cookies, red velvet dessert, holiday treats
