Red Velvet Sandwich Cookies

These red velvet sandwich cookies are made with soft, chewy red velvet sugar cookies and a generous swirl of cream cheese frosting. The cookies have crisp edges, chewy centers, and just enough cocoa to balance the sweet, tangy filling.

They use the same no-chill red velvet sugar cookie base as my Snow-Capped Red Velvet Sugar Cookies, but this version is scooped smaller and sandwiched with cream cheese frosting.

Red Velvet Sandwich Cookies at a Glance

• Flavor: Red velvet with vanilla cream cheese frosting
• Texture: Chewy centers, crisp edges, and creamy frosting
• Yield: 17 sandwich cookies
• Cookie Size: 1 Tbsp of dough per cookie
• Prep Time: About 30 minutes
• Bake Time: 9–10 minutes per tray
• Cooling Time: About 20 minutes
• Chill Time: None

How to Make Red Velvet Sandwich Cookies

These cookies don’t need to chill before baking, so the whole recipe comes together pretty quickly. The biggest things to watch are your flour measurement, the bake time, and making the cookies as evenly sized as possible.

Step 1: Make the Red Velvet Cookie Dough

Preheat the oven to 350°F/175°C and line two large baking sheets with parchment paper or silicone mats.

Cream the softened butter, granulated sugar, and light brown sugar together on medium-high speed for about 2 minutes, until the mixture looks lighter and fluffy.

Mix in the egg, vanilla extract, and red gel food coloring. Scrape around the bowl as needed so everything is evenly combined.

Add the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Mix on low until the dough comes together. It may look a little dry at first, but keep mixing. The finished dough should be thick.

Step 2: Scoop and Bake the Cookies

Use a 1 Tbsp cookie scoop to portion about 34 cookie dough balls. If desired, roll each one in granulated sugar.

Arrange the cookies about 2 inches apart on the prepared baking sheets and bake for 9–10 minutes, or until the edges look set.

While the cookies are still warm, you can gently flatten them with the bottom of a metal measuring cup or glass. This gives them an even chewier texture and makes them easier to sandwich together.

Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.

Step 3: Make the Cream Cheese Frosting

While the cookies bake and cool, beat the cream cheese on medium speed for about 30 seconds, until smooth.

Mix in the vanilla and salt, then add the powdered sugar one cup at a time on low speed. If it’s too thin, mix in more powdered sugar 1/4 cup at a time.

Transfer the frosting to a large piping bag fitted with a large round piping tip, or snip about a 1 cm opening from the end of the bag.

Step 4: Assemble the Sandwich Cookies

Pair the cooled cookies by size so each sandwich looks even.

Pipe a generous swirl of cream cheese frosting onto the bottom of one cookie, then gently press a second cookie on top. Repeat with the remaining cookies.

Key Ingredients & Substitutions

The red velvet cookie dough is simple, but a few ingredients make a big difference in the color, texture, and flavor of these cookies.

• Unsalted Butter – Make sure the butter is soft before mixing. If you use salted butter, omit the fine salt in the dough.
• Light Brown Sugar – Light brown sugar gives the cookies their chewy texture. Dark brown sugar can also be used.
• Unsweetened Cocoa Powder – Use unsweetened cocoa powder for the classic red velvet flavor. Dark or Dutch-processed cocoa can also work, but the cookies may look less vibrant.
• Red Gel Food Coloring – Gel food coloring gives the strongest color without adding much extra liquid. Liquid red food coloring can also be used if needed, but the color may be less vibrant. Avoid adding too much, which can change the consistency of the dough.
• All-Purpose Flour – Measure carefully. If you use cups instead of a scale, fluff the flour, spoon it into the measuring cup, and level it with a knife.

Make-Ahead & Storage Tips

The cookie dough can be made up to 2 days in advance. Store it in an airtight container in the fridge, then let it soften at room temperature until it’s easy to scoop before baking.

Baked and filled sandwich cookies can be stored in an airtight container or zip-top bag in the fridge for up to 5 days or in the freezer for up to 1 month.

This recipe makes 34 individual cookies, which makes 17 sandwich cookies. If you want more, you can double the recipe. You can also halve it and use 25g of beaten egg.

Troubleshooting

Why Does My Cookie Dough Look Dry or Crumbly?

Make sure the butter is soft before you begin and that the flour was measured correctly. The dough can look dry when the flour is first added, so keep mixing on low until it comes together into a thick dough.

Why Did My Cookies Turn Out Hard?

They were probably overbaked. Because the dough is dark red, it can be difficult to judge doneness by color. Pull the cookies from the oven once the edges look set, even if the centers still seem a little soft.

Why Is My Cream Cheese Frosting Too Thick or Too Thin?

If the frosting is too thick to pipe, make sure the cream cheese is fully at room temperature and mix until smooth. If it’s too thin, mix in additional powdered sugar 1/4 cup at a time until it reaches the right consistency.

Why Don’t My Sandwich Cookies Match Up Evenly?

Use a 1 Tbsp cookie scoop so the dough portions are as consistent as possible, then pair similarly sized cookies together before piping the frosting.

Tips for Making the Best Red Velvet Sandwich Cookies

• Use a 1 Tbsp cookie scoop so the cookies bake evenly.
• Space the cookies about 2 inches apart because they will spread as they bake.
• Don’t overbake them. The cookies continue to set on the baking sheet after they come out of the oven.
• Flatten the cookies gently while they’re still warm if you want extra-chewy centers and flatter surfaces for sandwiching.
• Let the cookies cool completely before adding the cream cheese frosting.

Let Me Know What You Think!

If you make these red velvet sandwich cookies, I’d love to hear how they turn out! Please leave a rating and comment below.

And if you share them on social media, tag me @chelsweets and use #chelsweets so I can see your delicious creations!

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