Ultimate Red Velvet Cookie Sandwiches with Cream Cheese Filling
Soft, chewy red velvet cookies filled with tangy cream cheese frosting for the ultimate cookie sandwich treat.
Ingredients
Ingredients
- 2 1/4 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg at room temperature
- 2 teaspoons vanilla bean paste divided
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
- 8 ounces cream cheese softened
- 1/4 cup unsalted butter softened
- 2 cups powdered sugar
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
- In a medium bowl whisk together the flour, cocoa powder, baking soda, and salt until well combined.
- In a large mixing bowl beat 1/2 cup softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl.
- Add the egg, 1 teaspoon vanilla bean paste, white vinegar, and red food coloring to the butter mixture and beat until the color is uniform and the mixture is smooth.
- Add the dry ingredients to the wet ingredients in two additions, mixing on low speed just until no dry flour remains. Do not overmix.
- Use a small cookie scoop or a level tablespoon to portion the dough onto the prepared baking sheets, leaving about 2 inches between each mound.
- Bake one sheet at a time for 9 to 11 minutes, until the edges look set and the tops are slightly puffed while the centers still appear soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- While the cookies cool, prepare the filling. In a medium bowl beat the cream cheese and 1/4 cup softened butter until smooth and creamy.
- Gradually add the powdered sugar and the remaining 1 teaspoon vanilla bean paste, beating until the filling is smooth, fluffy, and spreadable.
- Once the cookies are completely cool, pair them by size and turn half of them flat side up.
- Spread or pipe about 1 tablespoon of cream cheese filling onto the flat side of each bottom cookie, leaving a small border around the edge.
- Place a second cookie on top of the filling, flat side down, and gently press until the filling reaches the edges to form a sandwich.
- Chill the assembled cookie sandwiches for 20 minutes before serving if a firmer filling and cleaner layers are desired.
Notes
- Make sure the cookies are completely cool before filling to prevent the cream cheese filling from melting or sliding.
- For clean, even sandwiches, use a cookie scoop for portioning dough and pipe the filling with a piping bag or zip-top bag.
- Store cookie sandwiches in an airtight container in the refrigerator for up to 4 days; let sit at room temperature for 10 to 15 minutes before serving.
- For brighter red cookies use liquid or gel red food coloring and mix well so the color is fully incorporated.
- For clean, even sandwiches, use a cookie scoop for portioning dough and pipe the filling with a piping bag or zip-top bag.
- Store cookie sandwiches in an airtight container in the refrigerator for up to 4 days; let sit at room temperature for 10 to 15 minutes before serving.
- For brighter red cookies use liquid or gel red food coloring and mix well so the color is fully incorporated.