The Ultimate Red Velvet Cookie Sandwich Recipe: Soft, Chewy & Perfectly Frosted

Prepare to fall in love with these Red Velvet Cookie Sandwiches! Imagine soft, delightfully chewy cookies bursting with a subtle chocolatey flavor, perfectly paired with a rich, tangy cream cheese frosting. Each bite is a harmonious blend of textures and tastes, often finished with a delicate drizzle of white chocolate for an extra touch of elegance. These aren’t just cookies; they’re a celebration in sandwich form, easy enough for any baker to master and impressive enough for any special occasion.

Red Velvet Cookie Sandwich with Cream Cheese Frosting

These Red Velvet Cookie Sandwiches are more than just a dessert; they’re an experience. They boast a soft, chewy cookie texture with that signature hint of chocolate, all brought together by a lusciously tangy cream cheese frosting. They strike the perfect balance between being a sophisticated treat and an approachable baking project. Whether you’re planning for Valentine’s Day, assembling a festive holiday cookie tray, or simply craving something extraordinary on a regular Tuesday, these homemade red velvet cookie sandwiches are guaranteed to become a new favorite. Their vibrant color and incredible flavor make them an instant showstopper.

Looking for more delightful cookie sandwich ideas? Check out these other recipes:

Best Double Chocolate Cookie Sandwiches Recipe
Best Chocolate Birthday Cookies With Frosting
Levain Copycat Caramel Coconut Chocolate Chip Cookie

Why You’ll Love This Red Velvet Cookie Sandwich Recipe

There are countless reasons why these Red Velvet Cookie Sandwiches will earn a permanent spot in your baking repertoire. Here’s why they stand out:

Unmatched Flavor and Texture: These aren’t just any cookies. They are truly the best tasting, featuring a soft and chewy cookie with just the right amount of deep, rich chocolate flavor. The tender crumb melts in your mouth, perfectly complementing the creamy filling.
Visually Stunning: The gorgeous red color makes these cookies perfect for any festive occasion, from Christmas and Valentine’s Day to birthdays and special celebrations. They add a vibrant pop of color to any dessert spread, making them as pleasing to the eye as they are to the palate.
Irresistible Cream Cheese Frosting: Filled generously with a tangy, sweet cream cheese frosting, these cookies evoke the delightful sensation of classic whoopie pies. The slightly tart frosting perfectly balances the sweetness of the cookie, creating an unforgettable flavor combination.
Made with Pantry Staples: You don’t need obscure ingredients for this recipe. It relies on simple, staple ingredients that you likely already have in your kitchen, making it an accessible baking project whenever a craving strikes.
Effortless Deliciousness: Achieving maximum deliciousness requires minimal effort with this recipe. The steps are straightforward and easy to follow, making it a fantastic choice for bakers of all skill levels, from beginners to seasoned pros.
A Crowd-Pleasing Treat: Whether you’re baking for family, friends, or a potluck, these red velvet cookie sandwiches are always a hit. Their universal appeal ensures there won’t be a single one left!

Delicious Red Velvet Cookie Sandwich with Frosting

Close-up of a Red Velvet Cookie Sandwich

Essential Ingredients for Red Velvet Cookie Sandwiches

Crafting these delectable red velvet cookie sandwiches begins with understanding the role of each ingredient. Here’s a breakdown:

Unsalted Butter: Always opt for unsalted butter softened to room temperature. Using unsalted butter allows you to control the total salt content in your recipe. Room temperature butter creams beautifully with sugar, incorporating air for a lighter, fluffier cookie texture.
Light Brown Sugar: This provides moisture, chewiness, and a subtle caramel note to the cookies. While dark brown sugar can be substituted, it will result in a slightly deeper color and a more molasses-rich flavor.
Granulated Sugar: Essential for sweetness and achieving that perfect crisp edge while keeping the centers soft.
Large Egg and Egg Yolk: Ensure these are at room temperature. The large egg acts as a binder, while the extra egg yolk adds richness, moisture, and chewiness, contributing significantly to the cookie’s texture. Room temperature eggs emulsify better with the butter and sugar, resulting in a smoother batter.
Vanilla Extract: A crucial flavor enhancer that complements the chocolate and red velvet notes. Use a high-quality pure vanilla extract if possible, but vanilla flavoring works well too if that’s what you have on hand.
LorAnn’s Red Velvet Emulsion (or Red Food Coloring): This ingredient is highly recommended for achieving that iconic vibrant red color and adding an authentic red velvet flavor. Emulsions offer a more concentrated flavor and color without thinning your dough. You can find it on Amazon or at craft stores like Hobby Lobby. If using food coloring, a gel-based one is preferred over liquid for a more intense color without affecting dough consistency.
Natural Unsweetened Cocoa Powder: Use natural unsweetened cocoa powder, not Dutch-processed or dark cocoa. Natural cocoa reacts with baking soda to create lift and contributes to the classic red velvet flavor profile. Dutch-processed cocoa has a different pH and will alter the texture and color.
All-Purpose Flour: The foundation of your cookies. Remember to spoon and level the flour (don’t scoop directly from the bag) to ensure accurate measurement. Too much flour can lead to dry, crumbly cookies.
Baking Soda: A leavening agent that helps the cookies rise and spread slightly, contributing to their soft and chewy texture. It’s important to use fresh baking soda; refresh yours every six months for best results.
Salt: Balances the sweetness and enhances all the other flavors in the cookies.
Cream Cheese (for frosting): Use full-fat block cream cheese, softened to room temperature. This is crucial for a smooth, lump-free frosting with the perfect tangy flavor and rich consistency. Avoid low-fat or whipped varieties, as they can make the frosting runny.
Powdered Sugar (for frosting): Also known as confectioners’ sugar, it dissolves easily to create a smooth, sweet frosting.

Step-by-Step Instructions for Perfect Red Velvet Cookie Sandwiches

For the Delicious Red Velvet Cookie Dough

Preheat your oven to 350°F (180°C). Line large baking sheets with parchment paper. This prevents sticking and ensures even baking.
In a large mixing bowl or the bowl of a stand mixer, cream together the unsalted butter (softened), light brown sugar, and granulated sugar using an electric mixer on medium speed. Beat until the mixture is light, fluffy, and pale in color, which usually takes about 2-3 minutes. This step incorporates air, making your cookies tender.
Add the large egg first, mixing on low speed until just combined. Then add the egg yolk, mixing again until incorporated. Be sure to scrape down the sides of the bowl with a rubber spatula after each addition to ensure all ingredients are evenly mixed.
Stir in the red velvet emulsion (or red food coloring) and vanilla extract. Mix on low speed until the color is vibrant and evenly distributed throughout the dough.
In a separate bowl, whisk together the dry ingredients: natural unsweetened cocoa powder, all-purpose flour (spooned and leveled), baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until a thick, cohesive dough forms. Be careful not to overmix, as this can lead to tough cookies. Mix just until no streaks of flour remain.
Using a small cookie scoop (about 1 tablespoon in size), portion out balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. The dough will be thick, which is exactly how it should be.
Bake cookies for 10-11 minutes, or until the edges are set and the centers are still slightly soft and puffy. If your cookies don’t spread much and you want a flatter surface for sandwiching, gently flatten them with the bottom of a cup or a spatula immediately after removing them from the oven while they are still warm. Aim for them to be about ¼ inch thick.
Cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. It’s crucial for the cookies to be entirely cool before frosting to prevent the frosting from melting.

Red Velvet Cookie Dough on a Baking Sheet

For the Tangy Cream Cheese Filling

In a large bowl (or the clean bowl of your stand mixer), beat the softened cream cheese and butter on high speed until the mixture is smooth, creamy, and free of lumps, about 2-3 minutes. Ensure both ingredients are at room temperature for the best results.
Reduce the mixer speed to medium speed and gradually add the powdered sugar, vanilla extract, and a pinch of salt. Beat until the frosting is light, fluffy, and well combined. If the frosting appears too thick, you can add a small amount of milk (about ½ to 1 teaspoon at a time) to achieve your desired consistency.
Transfer the finished cream cheese frosting to a piping bag fitted with a round tip (or a plastic bag with the corner snipped off) for easy assembly.

Assembling Your Red Velvet Cookie Sandwiches

Once your cookies are completely cool, pipe or spread the cream cheese frosting onto the flat side of half of your cookies. Don’t be shy with the frosting – it’s truly the best part and what makes these cookie sandwiches so special!
Gently top the frosted cookies with the remaining unfrosted cookies, pressing them together lightly to form beautiful red velvet cookie sandwiches.
For an extra touch, you can drizzle melted white chocolate over the tops of the assembled sandwiches, adding another layer of sweetness and visual appeal.
Store these delightful treats in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week for optimal freshness and to keep the cream cheese frosting firm.

Expert Tips and Tricks for Red Velvet Cookie Sandwiches

Achieve bakery-quality red velvet cookie sandwiches every time with these helpful hints:

Opt for Gel Food Coloring: If you’re using food coloring instead of emulsion, choose gel food coloring. It provides a more concentrated, vibrant red hue without adding excess liquid to the dough, which can alter its texture. Liquid food coloring can make the dough too thin.
Chill the Dough if Needed: If your cookie dough feels too soft or sticky to handle, or if your cookies are spreading too much during baking, simply chill the dough in the refrigerator for 10-15 minutes. This helps the butter solidify and prevents excessive spreading, resulting in thicker, chewier cookies.
Enhance Flavor with Sea Salt: A tiny sprinkle of flaky sea salt on top of the cream cheese frosting, or even directly on the baked cookies, can elevate the flavor profile. The salt beautifully contrasts and enhances the sweetness and tanginess, creating a more complex and addictive treat.
Accurate Measuring is Key: Baking is a science! Always measure your ingredients precisely, especially flour. Use the “spoon and level” method for flour: spoon flour into your measuring cup and then level off the top with a straight edge.
Don’t Overmix the Dry Ingredients: Once you add the flour mixture to the wet ingredients, mix only until just combined. Overmixing develops the gluten in the flour, leading to tough and less tender cookies.
Even Cookie Sizes: For perfect cookie sandwiches, strive for uniform cookie sizes. A cookie scoop is your best friend here, ensuring consistent portions and even baking.
Room Temperature for Frosting Ingredients: Just like with the cookie dough, ensuring your cream cheese and butter are at proper room temperature for the frosting is vital. This prevents lumps and ensures a smooth, spreadable, and perfectly whipped consistency.

Recommended Tools for Baking Success

Having the right tools can make all the difference in your baking experience. Here are a few recommendations for making these red velvet cookie sandwiches:

Stand Mixer with a paddle attachment: Essential for creaming butter and sugar effectively and for whipping up a smooth, fluffy cream cheese frosting with ease. A hand mixer also works well.
Small Cookie Scoop: Ensures uniformly sized cookies for perfect matching in your sandwiches and consistent baking.
Wire Rack: Crucial for cooling cookies completely and preventing them from getting soggy on the bottom.
Piping Bag or plastic bag: For easily piping the cream cheese frosting onto the cookies, ensuring an even and neat application.
LorAnn’s Red Velvet Emulsion: For authentic flavor and color.
Gel Red Food Coloring: If you can’t find the emulsion, gel food coloring is a great alternative for vibrant color.

Frequently Asked Questions About Red Velvet Cookie Sandwiches

Got questions about making these delightful red velvet cookie sandwiches? Here are some common queries and their answers:

Can I use cake mix to make these cookies?
Absolutely! A red velvet cake mix cookie is a fantastic shortcut if you’re short on time. While homemade cookies offer a distinct, richer flavor and texture that’s truly special, a good quality red velvet cake mix can still produce delicious results. Just follow the package directions for cookies, or search for a specific “red velvet cake mix cookie” recipe online.
How do I store leftover cookies?
For optimal freshness, store unfrosted cookies in an airtight container at room temperature for up to 3-4 days. Once frosted, the cream cheese frosting requires refrigeration. Place the frosted red velvet sandwich cookies in an airtight container in the refrigerator for up to a week. They will stay wonderfully soft and chewy!
Can I freeze these cookies?
Yes, you can! These cookies are great for freezing. You have a couple of options:
- Freeze the Dough: Scoop out balls of dough onto a parchment-lined baking sheet and freeze until firm. Then, transfer the frozen dough balls to a freezer-safe bag or container for up to 3 months. Bake from frozen, adding a couple of extra minutes to the baking time.
- Freeze Baked Cookies: Allow the baked, unfrosted cookies to cool completely. Layer them between sheets of parchment paper in a freezer-safe container or bag. Freeze for up to 3 months. Thaw at room temperature, then frost and enjoy.
- Freeze Frosted Cookies: For best results, freeze frosted cookies on a baking sheet until the frosting is solid. Then transfer to an airtight freezer container, separating layers with parchment paper. Thaw in the refrigerator overnight before serving.
What if my cookies spread too much?
If your cookies are spreading too thin, it could be due to butter being too warm, not enough flour (or incorrectly measured flour), or an oven that isn’t hot enough. Try chilling your dough for 15-30 minutes before baking, ensuring your oven thermometer is accurate, and precisely measuring all ingredients.
Can I make these cookies gluten-free?
While this recipe is designed for all-purpose flour, you can often substitute a 1:1 gluten-free baking flour blend. Look for blends that contain xanthan gum for best results. Keep in mind that the texture might vary slightly.

Red Velvet Cookie Sandwiches on a white surface

Storing and Freezing Instructions

Proper storage is key to keeping your red velvet cookie sandwiches fresh and delicious for as long as possible:

Storing Unfrosted Cookies: Baked, unfrosted cookies can be kept in an airtight container at room temperature for up to one week. This allows for convenient baking ahead of time.
Storing Frosted Cookies: Because the frosting contains cream cheese, frosted red velvet cookie sandwiches must be stored in the refrigerator. Place them in an airtight container, preferably in a single layer or separated by parchment paper, for up to 5-7 days. Bring them to room temperature for about 15-20 minutes before serving for the best texture and flavor.
Freezing Baked Cookies: To freeze baked but unfrosted cookies, ensure they are completely cool. Arrange them in a single layer on a baking sheet and freeze until firm (about 1-2 hours). Then, transfer them to a freezer-safe container or a heavy-duty freezer bag, layering them with parchment paper to prevent sticking. They can be frozen for up to 3 months. Thaw at room temperature and then frost as desired.
Freezing Cookie Dough: You can also freeze the unbaked cookie dough! Scoop the dough into individual balls and place them on a parchment-lined baking sheet. Freeze until solid, then transfer the frozen dough balls to an airtight freezer bag or container. They will keep for up to 3 months. When ready to bake, you can bake them directly from frozen, adding an extra 2-4 minutes to the baking time. This is perfect for having freshly baked cookies on demand!

These delicious red velvet sandwich cookies are more than just a recipe; they are an invitation to create joy in your kitchen. With their captivating red hue, soft texture, and irresistible cream cheese frosting, they are here to make your dessert dreams come true. Whether you’re baking for Valentine’s Day, preparing an impressive cookie tray for a holiday gathering, or simply deciding it’s a good day for cookies (and let’s be honest, it always is!), this red velvet cookie sandwich recipe will quickly become your new go-to. Don’t forget to sneak one for yourself before they disappear – you absolutely earned it!

WANT MORE RED VELVET RECIPES? Here are some other tempting options:

Oreo Red Velvet Cookies With Frosting
Best Red Velvet Cake With Chocolate Frosting
Easy Red Velvet Oreo Brownie Recipe

If you loved these Red Velvet Cookie Sandwiches, don’t forget to leave a 5-star rating and a comment below! I’d love to hear your feedback, tips, or answer any questions you have. Follow me on Instagram, Pinterest, and TikTok for more fun baking ideas and behind-the-scenes content.

Recipe

Red Velvet Cookie Sandwiches

Molly Murphy

Soft, chewy cookies with a chocolatey flavor, filled with tangy cream cheese frosting and often drizzled with white chocolate on top!

Print Recipe
Pin Recipe

Course
Dessert

Cuisine
American

Servings

10
Cookie Sandwich

Ingredients

For The Cookies

½
cup
unsalted butter, softened to room temperature
½
cup
light brown sugar
½
cup
granulated sugar
1

large egg
1

egg yolk
2
teaspoons
pure vanilla extract
2
teaspoons
LorAnn’s Red velvet emulsion
(can substitute with red gel food coloring)
¼
cup
natural unsweetened cocoa powder
(use regular, not dark or Dutch-processed)
1 ½
cups
all-purpose flour
¾
teaspoon
baking soda
½
teaspoon
salt

For the Cream Cheese Frosting

3
ounces
full-fat cream cheese, softened
½
cup
unsalted butter, softened
¼
teaspoon
pure vanilla extract
3
cups
powdered sugar
Pinch
of salt

Instructions

For The Cookie Dough

Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.
In a medium-sized bowl, using an electric hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.

½ cup unsalted butter, softened to room temperature,
½ cup light brown sugar,
½ cup granulated sugar
With a rubber spatula, scrape down the sides and bottom of the bowl. Add the large egg, mix on medium speed for 20 seconds. Scrape down the sides again, then add the egg yolk and mix for another 20 seconds until well combined.

1 large egg,
1 egg yolk
Add the red velvet emulsion (or red gel food coloring) and pure vanilla extract. Mix on low speed until the color is evenly distributed and all ingredients are well combined, about 30-60 seconds.

2 teaspoons pure vanilla extract,
2 teaspoons LorAnn’s Red velvet emulsion
Add the natural unsweetened cocoa powder, all-purpose flour, salt, and baking soda to the wet ingredients. Mix on low speed just until combined and no dry streaks of flour remain. Be careful not to overmix the dough.

¼ cup cocoa powder,
1 ½ cups all-purpose flour,
¾ teaspoon baking soda,
½ teaspoon salt
Using a 1-tablespoon size cookie scoop, portion out the dough onto the prepared baking sheets, leaving enough space between each cookie for spreading. You should get approximately 20-22 cookies in total.
Bake in the preheated oven for about 10-11 minutes, or until the edges are set and the centers are still slightly soft. For flatter sandwich cookies, gently press them down with the bottom of a cup or spatula while they are still warm, aiming for them to be about ¼ inch thick.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Once the cookies are completely cooled, they are ready to be frosted with the cream cheese frosting.

For the Cream Cheese Frosting

In the bowl of an electric mixer fitted with the paddle attachment (or using an electric hand mixer), beat the softened cream cheese and butter on medium speed for about 2 minutes, until smooth and creamy. Scrape down the sides and bottom of the bowl, then beat for another 2 minutes. With the mixer on low speed, gradually add the powdered sugar, followed by the vanilla extract and salt. Once combined, increase the speed to medium and beat until the frosting is light and fluffy, about 1-2 minutes.

3 ounces cream cheese, softened,
½ cup unsalted butter, softened,
¼ teaspoon vanilla extract,
3 cups powdered sugar,
Pinch of salt
Once the cookies are completely cooled, spread or pipe the cream cheese frosting onto the bottom sides of half of the cookies. If using a piping bag, cut a medium-sized hole for easy frosting. Sandwich the remaining unfrosted cookies on top, pressing gently to secure them into delightful cookie sandwiches.

Keyword
red velvet, cookie, sandwich

Tried this recipe?

Let us know how it was!