Description
These Red Velvet Sandwich Cookies feature rich, cocoa-infused cookies filled with a creamy vanilla cream cheese frosting. Perfectly soft and chewy, these delightful sandwich cookies combine classic red velvet flavor with a luscious, fluffy frosting, ideal for parties or a special treat.
Ingredients
Scale
Cookies
- 1 cup unsalted butter room temperature
- 3/4 cup light brown sugar packed
- 3/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon red velvet bakery emulsion or red gel food color
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup cocoa powder
- 2 cups all-purpose flour
- 1 1/4 cups milk chocolate chips divided
Frosting
- 4 oz. cream cheese room temperature
- 1/2 cup butter room temperature
- 2 teaspoon vanilla extract
- 2 1/2 cups powdered sugar
- 2 tablespoons milk
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper for easy cleanup.
- Mix Butter and Sugars: In a large mixing bowl, combine the unsalted butter, light brown sugar, and granulated sugar. Using a hand mixer on medium speed, beat until the mixture is light and fluffy, approximately two minutes.
- Add Wet Ingredients: Add in the egg, vanilla extract, and red velvet bakery emulsion or red gel food coloring. Mix until fully incorporated.
- Add Dry Ingredients: Add the baking soda, salt, cocoa powder, and all-purpose flour to the wet mixture. Mix on low speed until most of the flour is incorporated, then increase to high speed and beat for 20 seconds until a dough ball forms.
- Add Chocolate Chips: Fold in 1 cup of the milk chocolate chips. Reserve 1/4 cup for pressing onto the tops of the cookie dough balls.
- Shape Cookies: Using a medium cookie scoop, portion out the dough into cookie mounds spaced comfortably on the baking sheet (about 6 at a time). Press 3 to 4 chocolate chips onto the tops of each dough mound.
- Bake: Place the baking sheet in the oven and bake for 12 minutes. After baking, remove and let the cookies cool on the baking sheet for 10 to 15 minutes as they will continue to cook slightly.
- Cool Completely: Transfer the cookies to a cooling rack and allow them to cool completely before frosting.
- Prepare Frosting: In a mixing bowl, beat together the room temperature cream cheese and butter until light and fluffy, about 2 minutes.
- Add Remaining Frosting Ingredients: Add vanilla extract, powdered sugar, and milk. Mix until combined and then beat on high for 2 minutes until the frosting is fluffy and smooth.
- Assemble Cookies: Fill a piping bag fitted with a 1M tip with the frosting. Pipe swirls of frosting onto the bottom sides of half the cooled cookies, then top with the remaining cookies to form sandwiches. Gently press together.
Notes
- If you omit the red food coloring or bakery emulsion, you will create delicious chocolate sandwich cookies instead of red velvet.
- Room temperature ingredients help achieve smooth cookie dough and frosting consistency.
- Pressing chocolate chips on top before baking adds a pretty decorative touch and extra chocolate flavor.
- Use parchment paper or a silicone mat to prevent cookies from sticking and for easier cleanup.
- For firmer cookies, chill dough before baking for 15-20 minutes.
- Store finished sandwich cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
