Description
Delight in these Tasty Red Velvet Cookie Sandwiches featuring soft, vibrant red velvet cookies sandwiched with a rich and creamy cream cheese frosting. Perfectly balanced with hints of cocoa and cinnamon, these cookies are baked to perfection and filled with a luscious, smooth filling that complements the cake-like texture. Ideal for parties, celebrations, or a sweet treat anytime.
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 (e.g., AmeriColor Super Red)
For the Filling:
- 1/2 cup cream cheese (blocks preferred for firmer filling)
- 1/4 cup butter (Kerrygold unsalted preferred for richer flavor)
- 2.75 cups powdered sugar (sifted to remove lumps)
- 1.5 tsp vanilla extract
Instructions
- Prepare the Dry Ingredients and Mise en Place: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon to ensure even distribution and break up any cocoa lumps. Set aside. Measure out butter, sugars, egg, vanilla, and food coloring for easy mixing.
- Cream Butter and Sugars Until Light and Fluffy: In a large bowl, beat the softened butter, sugar, and brown sugar on medium speed for about 3 minutes until pale and fluffy. This step incorporates air to give the cookies a tender crumb. Scrape the bowl halfway through mixing for uniformity.
- Incorporate Egg, Vanilla, and Food Coloring: Add the egg to the creamed mixture and beat for 1 minute until fully incorporated. Then add vanilla extract and red gel food coloring, continuing to mix on medium speed for 30-45 seconds until color is vibrant and uniform.
- Combine Wet and Dry Ingredients into Dough: Fold in the dry ingredient mixture on low speed until just combined. Avoid overmixing to prevent toughness. The dough should hold its shape. Chill the dough in the refrigerator for 15-20 minutes to prevent spreading during baking.
- Bake the Red Velvet Cookies: Preheat oven to 350°F (177°C) and line baking sheets with parchment paper. Roll chilled dough into 1-inch balls, spacing them 2 inches apart. Bake for 8-10 minutes until edges are set but centers look slightly underbaked. Cool on pan for 2-3 minutes before transferring to a wire rack to cool completely.
- Prepare the Cream Cheese Frosting Filling: Beat cream cheese and butter together on medium speed for about 3 minutes until smooth and fluffy. Gradually add sifted powdered sugar and vanilla extract, mixing for 1-2 minutes until spreadable and smooth. Using block cream cheese yields a firm filling.
- Assemble the Cookie Sandwiches: Spread or pipe a generous amount of cream cheese frosting on the flat side of one cooled cookie. Top with another cookie, flat side down, gently pressing to form a sandwich. Repeat until all cookies are filled. Serve immediately or refrigerate up to 3 days in an airtight container.
Notes
- Use block cream cheese for a firmer and more stable filling compared to tubs.
- Sift powdered sugar to avoid lumps in the frosting.
- Chilling the dough before baking prevents excessive spreading for thicker cookies.
- Let cookies cool completely before filling to prevent frosting from melting.
- Store assembled sandwiches in an airtight container in the refrigerator for up to 3 days.
- AmeriColor Super Red gel coloring helps achieve the most vibrant red velvet color.
- Butter should be softened to room temperature (around 70°F) for easy creaming.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: red velvet cookies, cookie sandwiches, cream cheese frosting, red velvet dessert, homemade cookies, dessert sandwiches
