Description
Delight in these Tasty Red Velvet Cookie Sandwiches featuring soft, vibrant red velvet cookies perfectly paired with a creamy, rich cream cheese filling. Ideal for celebrations or a delicious treat, these sandwiches balance chocolate and creaminess in every bite.
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 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 flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until well combined and smooth, breaking up any lumps. Set aside.
- Cream Butter and Sugars: In a large bowl, beat softened butter, sugar, and brown sugar on medium speed for about 3 minutes until pale and fluffy, scraping the bowl halfway through to ensure even mixing. This process aerates the dough for a tender texture.
- Add Egg and Flavorings: Beat in the egg for about 1 minute until fully incorporated. Add vanilla extract and red gel food coloring, mixing on medium for 30-45 seconds until the batter is smooth and has an even, vibrant red color.
- Combine Dry and Wet Mixtures: Fold the dry ingredients into the wet mixture on low speed just until combined to avoid overmixing, preserving cookie tenderness. The dough should hold its shape.
- Chill Dough: Refrigerate the dough for 15-20 minutes to reduce spreading during baking.
- Preheat Oven and Prepare Pans: Set the oven to 350°F and line baking pans with parchment paper.
- Shape and Bake Cookies: Roll chilled dough into 1-inch balls and place them 2 inches apart on prepared pans. Bake for 8-10 minutes until edges set but centers remain slightly underbaked. Cool on pans for 2-3 minutes before transferring to wire racks to cool completely.
- Prepare Filling: Beat cream cheese and butter on medium speed for 3 minutes until smooth and fluffy. Gradually add sifted powdered sugar and vanilla extract, mixing 1-2 minutes until spreadable and creamy.
- Assemble Sandwiches: Spread or pipe a generous amount of cream cheese filling onto one cookie’s flat side and top with another cookie, pressing gently to sandwich. Repeat with remaining cookies.
- Serve or Store: Enjoy immediately or refrigerate in an airtight container for up to 3 days to maintain freshness.
Notes
- Using block cream cheese instead of tub cream cheese results in a firmer, more stable filling.
- Kerrygold unsalted butter is recommended for richer flavor in both cookies and filling.
- Sifting powdered sugar before adding prevents lumps in the frosting.
- Chilling dough before baking helps control spreading and promotes thicker cookies.
- Cookies are best enjoyed within 3 days when stored refrigerated for optimal freshness.
- Red gel food coloring like AmeriColor Super Red provides the brightest, most vibrant color compared to liquid dyes.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: red velvet cookies, cookie sandwiches, cream cheese filling, dessert, baking, holiday treats
