Red Velvet Cookie Sandwiches

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I’m kind of obsessed with these red velvet cookie sandwiches. This is probably because I love red velvet anything. Red velvet is the perfect chocolate-ish combination. There’s just a hint of chocolate—far less than you’d use for a chocolate cookie. Plus, the cream cheese icing complements the cookie perfectly.


Red velvet is festive. It reminds me of Christmas and celebrations. So, I knew these cookies would be perfect for Valentine’s Day. Plus, they’re super easy to make. I’ve certainly had my hands full since the start of the year. I’ve been planning a trip to Trinidad and Tobago for Carnival, as well as physically preparing for Carnival—smoothie bowls and cardio circuit training. I’ve also been busier than usual by becoming more active in my community. So, I haven’t had much time for baking, and I easily whipped these cookies up one evening. Enjoy!

Red Velvet Cookie Sandwiches

Makes 24 cookies, 12 cookie sandwiches

For Cookies:

  • ½ cup unsalted butter (1 stick), softened
  • ¾ cup granulated sugar
  • 1 large egg
  • ½ teaspoon red liquid food coloring
  • 1¼ cups all-purpose flour
  • 1 tablespoon unsweetened cocoa
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract

For Icing:

  • 6 ounces cream cheese, softened at room temperature
  • ½ cup unsalted butter (1 stick), softened
  • 1 and ¼ cup powdered sugar
  1. Preheat oven to 325°F. Beat softened butter and sugar at medium speed with an electric mixer until creamy, about three minutes. Add egg and food coloring; beat 30 seconds.
  2. Sift flour with next 2 ingredients in a small bowl. Add flour mixture to butter mixture, beating at low speed until combined. Stir in vanilla.
  3. Shape dough into 1-inch balls 2 inches apart on parchment paper-lined baking sheets. Press each ball down into a round disc. Refrigerate for 15 minutes.
  4. Bake at 325°F for 10 to 15 minutes or until cookies are fragrant and dry. Cool cookies completely on a wire rack.
  5. Beat softened cream cheese, butter and powdered sugar at medium speed with an electric mixer, fitted with the paddle attachment, until smooth and creamy.
  6. Place the icing in a piping bag. Pipe icing on half of the cookies. Place a second cookie on top to make a sandwich. Store in the refrigerator in an air-tight container for up to three days. Serve at room temperature.

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about vallery

I am a lawyer-turned-baker. 
I left my 9-5 office job because I wanted to create recipes, videos, and most of all—Bake! I won the Great American Baking Show, and my debut cookbook Life Is What You Bake It contains some of the winning recipes! My motto is simple: When life gives you lemons, make lemon curd. We have the power to turn tart situations into sweet ones, and it’s my mission to teach people how.



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