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Creamy Red Velvet Cookie Sandwiches

Creamy Red Velvet Cookie Sandwiches - featured image
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Tender red velvet cookies with a subtle cocoa hint, sandwiched with luscious cream cheese frosting that is perfectly balanced between tangy and sweet. A quick and easy treat perfect for any occasion.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour
  • 2 tbsp (15 g) unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup (226 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • ½ cup (100 g) packed brown sugar
  • 2 large eggs, room temperature
  • 2 tbsp (30 ml) buttermilk
  • 1 tsp vanilla extract
  • 1 tbsp red food coloring (gel coloring optional)
  • 8 oz (225 g) cream cheese, softened
  • ½ cup (113 g) unsalted butter, softened
  • 3–4 cups (360–480 g) powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp fresh lemon zest (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
  3. Using an electric mixer, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in vanilla extract, red food coloring, and buttermilk until just combined.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding gently until no streaks of flour remain. Avoid overmixing.
  6. Drop rounded spoonfuls of dough about 2 inches apart on the prepared baking sheets. Flatten slightly with fingers or the back of a spoon.
  7. Bake for 10-12 minutes until edges are set but centers still look soft. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  8. Beat the softened cream cheese and butter together until smooth and creamy. Add vanilla extract and optional lemon zest.
  9. Gradually add powdered sugar, beating on low speed initially, then increasing speed until frosting is fluffy and spreadable.
  10. Spread or pipe 1-2 tablespoons of frosting onto the flat side of one cookie, then sandwich with another cookie. Repeat with remaining cookies.
  11. Optional: Refrigerate the assembled sandwiches for 30 minutes for firmer frosting and better flavor melding.

Notes

Use room temperature ingredients for best results. Avoid overmixing the dough to keep cookies tender. Cool cookies completely before frosting to prevent melting. If frosting is too soft, chill briefly before assembling. Dough can be refrigerated up to 24 hours before baking. For gluten-free, substitute almond or oat flour; for dairy-free, use plant-based cream cheese.

Nutrition

Keywords: red velvet, cookie sandwiches, cream cheese frosting, easy dessert, homemade cookies, holiday treats

Find it online: https://gleamgulp.com/creamy-red-velvet-cookie-sandwiches-recipe-easy-homemade-frosting-ideas/