Description
Delicious red velvet sandwich cookies with a creamy homemade cream cheese filling, perfect for any occasion and easy to make.
Ingredients
Scale
- 2 ½ cups (312 grams) all-purpose flour, sifted
- 2 tablespoons unsweetened cocoa powder (Dutch-processed preferred)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (227 grams) unsalted butter, softened
- 1 ½ cups (300 grams) granulated sugar
- 2 large eggs, room temperature
- ½ cup (120 ml) buttermilk, room temperature
- 1 teaspoon white vinegar
- 2 teaspoons vanilla extract
- 2 tablespoons gel red food coloring
- 8 ounces (226 grams) cream cheese, softened
- ½ cup (113 grams) unsalted butter, softened
- 2 cups (240 grams) powdered sugar, sifted
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Beat in eggs one at a time, then stir in vanilla extract until fully incorporated.
- Stir in buttermilk and white vinegar; mixture may look slightly curdled.
- Mix in gel red food coloring until dough is evenly colored bright red.
- Gradually fold in dry ingredients in 2-3 batches until just combined; avoid overmixing.
- Using a cookie scoop or tablespoon, drop dough balls about 1 ½ inches apart on baking sheets. Flatten slightly with fingers or back of a spoon.
- Bake for 10-12 minutes until edges are set but centers are soft.
- Transfer cookies to a wire rack and cool completely.
- Beat cream cheese and softened butter until smooth and creamy. Gradually add powdered sugar, vanilla extract, and salt; mix until fluffy and spreadable.
- Spread about 1 tablespoon of cream cheese filling onto the flat side of one cookie, then sandwich with another cookie. Repeat for all cookies.
- Refrigerate sandwich cookies for at least 30 minutes to set the filling before serving.
Notes
Use gel food coloring to avoid thinning the dough. Soften butter and cream cheese but do not let them melt. Cool cookies completely before assembling to prevent filling from melting. Refrigerate assembled cookies for at least 30 minutes to set filling. Dough can be refrigerated up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie (a
- Calories: 200
- Sugar: 18
- Sodium: 150
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 25
- Fiber: 1
- Protein: 3
Keywords: red velvet cookies, sandwich cookies, cream cheese filling, easy cookies, homemade cookies, holiday treats