Red velvet is chocolate’s fancy cousin. These cookies are its masterpiece.
Soft, cocoa-kissed red cookies. Tangy cream cheese filling. Sandwiched together. They look bakery-fancy. They taste like love. No food coloring? Use beet powder or skip the red entirely.
Ingredients
Makes 12-15 sandwiches (24-30 cookies).
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tbsp red food coloring (or 1 tbsp beet powder mixed with water)
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
For the Cream Cheese Filling:
- 4 oz cream cheese, softened
- 4 tbsp unsalted butter, softened
- 1½ cups powdered sugar
- 1 tsp vanilla extract
Step-by-Step Instructions
Step 1: Preheat and Prep
- Preheat oven to 375°F (190°C). Line baking sheets with parchment.
Step 2: Make Cookie Dough
- Beat butter and sugar until fluffy. Add egg, food coloring, and vanilla.
- Whisk flour, cocoa, baking soda, and salt. Gradually add to wet mixture. Mix until combined.
Step 3: Scoop and Bake
- Scoop tablespoon-sized dough balls onto baking sheets (2 inches apart).
- Bake 8-10 minutes until edges are set. Cool completely.
Step 4: Make the Filling
- Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla. Beat until fluffy.
Step 5: Assemble Sandwiches
- Spread or pipe filling on the flat side of one cookie.
- Top with another cookie (flat side down). Press gently.
Step 6: Serve
- Refrigerate 15 minutes to set. Serve. Watch them disappear.
Summary
Prep Time: 20 minutes | Cook Time: 8-10 minutes | Total Time: 30 minutes
Yield: 12-15 sandwich cookies
Difficulty: Easy
Storage Notes
Fridge:
Store in an airtight container in the fridge for up to 5 days (filling is perishable).
Room Temp:
Let sit 15 minutes before serving for softer cookies.
Pro Tip:
Chill dough for 30 minutes before baking for thicker, puffier cookies.
