The Memory Behind This Treat

The first time I made Red Velvet Sandwich Cookies, I wasn’t trying to be cute or festive. I was just trying to fix a cake disaster. I’d baked a red velvet layer cake for Valentine’s Day, only to have one layer stubbornly glue itself to the pan. Instead of crying into the crumbs (tempting), I peeled the good parts out, rolled them into little scoops with my hands, and baked them off like cookies. They came out with those soft, slightly crinkled tops you see in bakery windows, and I remember thinking, “Well, hello there, new favorite cookie.”

The sandwich part came later, on a snowy night when my sister brought over a tub of leftover cream cheese frosting from a carrot cake. We split a batch of these red velvet cookies still just barely warm, slathered them with frosting using the back of a spoon (because every spatula in my kitchen was already dirty), and gently smooshed them together. That first bite was everything I love about dessert: a little tang from the cocoa and vinegar, the buttery chew of the cookie edges, and that silky frosting melting just enough to feel like a tiny red velvet cake in handheld form. Now, we make these Red Velvet Sandwich Cookies any time we want something special without committing to a full cake project—two cookies, extra frosting, and no forks required.

How To Make It (Mix & Ingredients)

To make these Red Velvet Sandwich Cookies, you’ll start like most classic cookies: by whisking together your dry ingredients. In one bowl, combine the flour, cocoa powder, cornstarch, baking soda, and salt so everything is evenly distributed before it ever meets the butter. The cocoa is light here on purpose—just enough to give that subtle chocolate note without overpowering the tangy cream cheese filling. Cornstarch is your secret weapon for soft, tender cookies that stay plush even after they cool. If you’ve ever made my red velvet cupcakes or chocolate crinkle cookies, this mixing method will feel very familiar.

Instructions Process of Red Velvet Sandwich Cookies

In a separate bowl, beat the softened butter with both sugars until the mixture looks light and a bit fluffy; this step builds structure and helps your cookies bake up thick instead of flat and sad. You’ll mix in the egg, vanilla bean paste, vinegar, and red food coloring next—the vinegar gives you that classic red velvet tang and deepens the color. Start with 2 teaspoons of coloring, then adjust if you want a deeper shade of red; gel coloring will give you a more vibrant tone with less liquid. Add the dry ingredients in 2 additions, mixing on low just until the flour disappears; an overmixed dough will make your sandwich cookies tough instead of soft. When your dough looks thick, uniform, and scoopable (not sticky like cake batter), you’re ready to portion and bake, then fill with that dreamy cream cheese frosting once everything is completely cool.

Make-Ahead & Storage

These Red Velvet Sandwich Cookies are a dream when you plan ahead for a holiday, party, or just a cozy movie night. You have 3 options: make just the cookies, make only the cream cheese filling, or assemble the full sandwiches. The baked cookies (without filling) keep well in an airtight container at room temperature for up to 3 days; layer them with parchment so they don’t stick or flatten each other. The cream cheese frosting needs the fridge—store it in a covered bowl for up to 4 days, then let it soften at room temp and give it a quick whisk before piping or spreading.

Once you’ve assembled your Red Velvet Sandwich Cookies, keep them chilled because of the cream cheese. Arrange them in a single layer in an airtight container, or stack with parchment between layers, and refrigerate for 3–4 days. Before serving, let them sit at room temperature for about 15–20 minutes so the centers turn soft and creamy again. For longer storage, you can freeze the cookies and filling separately for up to 2 months: freeze the baked cookies flat on a sheet pan, then transfer to a freezer bag, and store the frosting in a well-sealed container. When you’re ready, thaw everything in the fridge, bring to room temperature, re-whip the filling if needed, and assemble fresh so the texture stays pillowy, not icy.

Best Ingredients & Party Variations

For the very best Red Velvet Sandwich Cookies, start with high-quality cocoa powder and a bright, reliable red food coloring. You only use 1 1/2 tablespoons of cocoa here, so every bit of flavor counts—reach for a good natural or Dutch-process cocoa you actually like the smell of. Stick with unsalted butter so you control the salt, and make sure it’s properly softened; if it still has a cold core, your cookies can bake up uneven and flat. Vanilla bean paste adds gorgeous flavor and those tiny specks—if you only have vanilla extract, use the same amount, but don’t skip it. For the filling, use full-fat block cream cheese, not the whipped tub kind, so the frosting sets up thick and sturdy enough to hold the cookie sandwiches together on a platter.

Once you’ve nailed the base recipe, you can dress these Red Velvet Sandwich Cookies up for any party theme. Roll the edges of the filled cookies in sprinkles, mini chocolate chips, or finely chopped pecans to make them look bakery-fancy with almost no extra work. For Valentine’s Day, swap in heart-shaped cookie cutters and add pink, white, and red sprinkles along the sides; for Christmas, go with green and white instead. If you’re serving kids, you can tint part of the cream cheese frosting pale pink and swirl it with the white when you pipe. For a grown-up twist, add a touch of espresso powder to the cookie dough to deepen the chocolate notes, or a splash of almond extract to the filling for a more complex flavor. And if you’re already in a baking mood, these pair beautifully on a dessert tray with classic chocolate chip cookies or soft snickerdoodles for a fun, mix-and-match cookie spread.

Serving of Red Velvet Sandwich Cookies

Conclusion

If you’re anything like me, the best memories are made in the quiet, in-between moments—the clink of measuring cups, the swirl of cream cheese filling, the first bite shared over the kitchen counter. These Red Velvet Sandwich Cookies aren’t just a dessert; they’re an excuse to slow down, bake something beautiful, and share it with the people you love. They have that magical way of turning an ordinary afternoon into a little celebration.

Whether you’re making them for a birthday, a holiday cookie tray, or just because you want something sweet and a bit nostalgic, I hope this recipe finds a cozy spot in your home. Don’t wait for the “perfect occasion”—pull out the butter, dust off your mixer, and give them a try. You might be surprised how quickly they disappear and how often you’re asked to make them again.

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Recipe

Red Velvet Sandwich Cookies

Soft red velvet cookies sandwiched with tangy cream cheese frosting for the perfect handheld version of red velvet cake.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 8 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 10 sandwich cookies

Calories 280 kcal

Ingredients

  

Ingredients

• 1 2/3 cups all-purpose flour
• 1 1/2 tbsp unsweetened cocoa powder
• 2 tsp cornstarch
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter softened
• 1/2 cup granulated sugar
• 1/3 cup lightly packed brown sugar
• 1 large egg
• 1 tsp vanilla bean paste
• 1 tsp white vinegar
• 2 tsp red food coloring liquid or gel
• 1/4 cup unsalted butter softened (for filling)
• 2 tbsp vegetable shortening for filling
• 3 oz cream cheese softened (for filling)
• 1 1/2 cups powdered sugar plus up to 1/2 cup more to taste (for filling)
• 1/4 tsp salt for filling
• 1 tbsp heavy cream if needed (for filling)

Instructions

 

• Preheat the oven to 350°F and line 2 baking sheets with parchment paper or silicone baking mats.
• In a medium bowl whisk together the flour, cocoa powder, cornstarch, baking soda, and salt until well combined.
• In a large mixing bowl beat 1/2 cup softened butter, granulated sugar, and brown sugar with a hand or stand mixer on medium speed until light and slightly fluffy.
• Add the egg, vanilla bean paste, vinegar, and red food coloring to the butter mixture and beat until smooth and evenly colored.
• With the mixer on low speed, add the dry ingredients to the wet ingredients in 2 additions, mixing just until the flour disappears and a thick, scoopable dough forms.
• Scoop the dough into balls about 1 tablespoon each and place them 2 inches apart on the prepared baking sheets.
• Bake for 7 to 9 minutes, until the tops look just set and no longer glossy, then remove from the oven and let the cookies cool on the baking sheets for 5 minutes.
• Transfer the cookies to a wire rack and cool completely before filling.
• For the filling, beat 1/4 cup softened butter, vegetable shortening, and cream cheese together in a large bowl until smooth and creamy.
• Add the 1/4 teaspoon salt and 1 1/2 cups powdered sugar gradually, beating on low speed at first, then increasing to medium until the frosting is smooth and spreadable; add up to 1/2 cup more powdered sugar if you prefer a sweeter or thicker filling.
• If the filling seems too thick, beat in the heavy cream 1 teaspoon at a time just until it is soft and pipeable or easily spreadable.
• Arrange the cooled cookies in pairs of similar size, turning half of them flat-side up.
• Spread or pipe a generous layer of cream cheese frosting onto the flat side of one cookie in each pair.
• Gently press a second cookie, flat-side down, on top of the filling to form a sandwich, repeating with the remaining cookies and filling.
• Chill the assembled sandwich cookies for 20 to 30 minutes to help the filling set, then serve or store covered in the refrigerator.

Notes

- For the deepest red color, use gel food coloring and add a drop more if needed after mixing the dough.
- Do not overbake; the cookies should look just set in the center so they stay soft and cake-like.
- If the dough feels too sticky to roll, chill it for 20 minutes before scooping.
- Store assembled red velvet sandwich cookies in an airtight container in the refrigerator for up to 4 days; bring to room temperature for 15 to 20 minutes before serving.

Keyword cookie sandwiches, cream cheese frosting, red velvet cookies, Red Velvet Sandwich Cookies, Vegetarian