Red Velvet Cookie Sandwiches

Red Velvet Cookie Sandwiches – soft and chewy red velvet cookies, sandwiched together with cream cheese buttercream. 

If you are a Red Velvet fan, these cookie sandwiches are perfect for when you need a little fix but don’t want to make a whole cake. This recipe makes a small batch of only about 8 of these soft and chewy cookie sandwiches…they are so good though, I guarantee you are going to want to make more!

What you’ll need to make Red Velvet Cookie Sandwiches

Unsalted butter – used in both the cookies and the buttercream.

Brown Sugar – gives the cookies their chewiness.

1 egg

Vanilla extract

Red Food Colouring – I like using a gel colouring so that you don’t have to use a ton of it. Americolor Super Red or Wilton Colour Right Red are my favourites!

All-purpose Flour

Buttermilk – Adds moisture to these cookies.

Cocoa powder – Cocoa is a key flavour in Red Velvet!

Baking soda

Salt

Cream Cheese – For the buttercream! Cream Cheese Frosting is the only thing to pair with Red Velvet in my opinion.

Powdered Sugar

Heavy Whipping Cream – 33% heavy whipping cream is key to a light and fluffy buttercream.

How to make Red Velvet Cookies

In the bowl of your handheld or stand mixer, fitted with the paddle attachment, beat the butter and brown sugar together on high speed until light and fluffy.

Add the egg, vanilla and buttermilk. Beat well, scraping down the sides of the bowl so all is combined. 

Add the red food colouring and beat until colouring is evenly distributed and your desired colour is achieved. I used 1/2 teaspoon, but if you want your cookies really red you may want to add more.

In a medium size bowl, whisk together the all purpose flour, cocoa powder, baking soda and salt. 

With the mixer on low speed, add the dry ingredients to wet and beat until combined.

Using a cookie scoop, scoop balls of dough (about 2 tablespoons) and place on prepared baking sheets, 2 inches apart. I use a medium cookie scoop like this one and scoop rounded balls so that each are about 2 tablespoons.

If you like flatter cookies, use the palm of your hand to flatten the balls of dough slightly. You can also use the bottom of a glass, but I find using your hand allows for some of the crinkles to still form on the tops of the cookies.

Bake the cookies for about 8 minutes at 350 degrees F. The cookies will puff up a little and the tops will be crackly. 

Let the cookies cool on a baking sheet for 5 minutes before transferring to a wire rack to cool completely. 

How to make Cream Cheese Buttercream

Cream Cheese Buttercream is a classic with Red Velvet, but if it’s not your thing, these cookies are great on their own or you can fill them with my Perfect Vanilla Buttercream. 

In the bowl of your handheld or stand mixer, fitted with the paddle attachment, beat the butter and cream cheese together on high speed until smooth.

With the mixer on low speed, slowly add in the powdered sugar and beat until combined.

Add the vanilla and heavy cream and beat on high until light and fluffy.

How to assemble your Cookie Sandwiches

Once the cookies have cooled, spread or pipe the cream cheese frosting onto the bottom of half of your cookies. Sandwich the remaining cookies on top!

I like to try and match cookies together that are roughly the same size for perfectly uniform cookie sandwiches.

Gluten-Free option!

These cookie sandwiches can be made gluten-free! Just replace the all-purpose flour with a 1-1 gluten-free flour blend that contains xantham gum. I used the Bob’s Red Mill 1-1 flour and it worked really well.

Did you make these cookies? I would love to know what you think. Leave a comment below or tag me on Instagram @cremedelacombe.

If you love Red Velvet, be sure to try my Two Layer Red Velvet Cake next!

Red Velvet Cookie Sandwiches

Recipe by Kelsey LacombeCourse: DessertDifficulty: Easy

Servings

8

cookie sandwiches

Prep time

25

minutes

Bake time

20

minutes

Assembly Time

10

minutes

Total time

55

minutes

Soft and chewy Red Velvet Cookies sandwiched together with fluffy Cream Cheese Buttercream!

Ingredients

• For the Red Velvet Cookies

• 1/2 cup unsalted butter, softened to room temperature

• 1 cup brown sugar, packed

• 1 egg

• 2 teaspoons vanilla extract

• 2 tablespoons buttermilk

• 1/2 teaspoon red gel food colouring

• 1 3/4 cup all-purpose flour

• 1/4 cup cocoa powder

• 1 teaspoon baking soda

• 1/4 teaspoon salt

• For the Cream Cheese Buttercream

• 1/4 cup unsalted butter, room temperature

• 2 tablespoons cream cheese

• 1 1/2 cups powdered sugar

• 1/2 teaspoon vanilla extract

• 1/2 tablespoon heavy cream

Directions

• For the Red Velvet Cookies
• Preheat your oven to 350 degrees F. Line large baking sheets with parchment paper. Set aside.
• In the bowl of your handheld or stand mixer, fitted with the paddle attachment, beat the butter and brown sugar together on high speed until light and fluffy.
• Add the egg, vanilla and buttermilk. Beat well, scraping down the sides of the bowl so all is combined.
• Add the red food colouring and beat until colouring is evenly distributed throughout.
• In a medium size bowl, whisk together the all purpose flour, cocoa powder, baking soda and salt.
• With the mixer on low speed, add the dry ingredients to wet and beat until combined.
• Using a cookie scoop, scoop the dough (about 2 tablespoons) and place on prepared baking sheets, spacing 2 inches apart.
• Using the palm of your hand, lightly flatten each cookie dough ball.
• Bake for about 8 minutes. The cookies will puff up a little and the tops will be crackly.
• Let cool on baking sheet for about 5 minutes before transferring cookies to wire rack to cool completely.
• For the Cream Cheese Buttercream
• In the bowl of your handheld or stand mixer, fitted with the paddle attachment, beat the butter and cream cheese together on high speed until smooth.
• With the mixer on low speed, slowly add the powdered sugar and beat until combined.
• Add the vanilla and heavy cream and beat on high until light and fluffy.
• Assembly
• Once the cookies have cooled, spread or pipe the cream cheese frosting onto the bottom of one cookie and sandwich another one on top. Repeat with the rest of the cookies!

Notes

• These cookie sandwiches can be made gluten-free! Just replace the all-purpose flour with a 1-1 gluten-free flour blend that contains xantham gum. I used the Bob’s Red Mill 1-1 flour and it worked really well.
• Feel free to double this recipe for 16 cookie sandwiches!

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