Oh, red velvet. Just the name makes me swoon! I’m a sucker for that slightly tangy, chocolatey flavor and that gorgeous red hue. Seriously, is there anything more tempting? I *adore* red velvet cupcakes, but sometimes, you just want something a little different, y’know?
That’s where these **easy red velvet sandwich cookies with cream cheese filling recipe** comes in! They’re like little bites of heaven, and honestly, they’re way easier to make than you might think. If you’re looking for a show-stopping dessert that’s actually totally doable (even if you’re not a super experienced baker!), this is *it*. These are the perfect treat for the holidays, Valentine’s Day, or any special occasion when you want to impress. Trust me, everyone will rave about these!
Why You’ll Love This Easy Red Velvet Sandwich Cookies With Cream Cheese Filling Recipe
Okay, so why should you make these cookies? Let me tell you!
Key reasons to make this Easy Red Velvet Sandwich Cookies With Cream Cheese Filling Recipe
- They’re seriously **easy to make**. Don’t be intimidated!
- That **flavor combination**? To die for! Red velvet and cream cheese are a match made in heaven.
- These are **perfect for special occasions**. Think Christmas, Valentine’s Day, birthdays… you name it!
- The **presentation is impressive**. They look so fancy, but they’re not hard to make. Win-win!
- They’re a total **crowd-pleasing dessert**. Seriously, everyone will love them.
- Oh, and did I mention the **soft, chewy texture** of the cookies and that **tangy, sweet cream cheese filling**? Mmm!
Ingredients for Easy Red Velvet Sandwich Cookies With Cream Cheese Filling Recipe
Alright, let’s talk ingredients! Nothing too crazy here, I promise. Just your basic baking staples, plus a few little somethings to make these **easy red velvet sandwich cookies** extra special. You’ll need:
- 1 ⅓ cup (170 g) all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (113 g or 1 stick) unsalted butter, room temperature (super important!)
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) light brown sugar, packed
- 1 large egg
- 1 teaspoon pure vanilla extract (the *good* stuff!)
- 2 to 3 teaspoons red gel food coloring (gel is key for that vibrant red!)
- ½ cup (110 g or half block) cream cheese, room temperature (again, room temp!)
- ¼ cup (57 g) unsalted butter, room temperature
- 2 ½ cups (312 g) powdered sugar, sifted (sifting makes all the difference!)
- 1 teaspoon pure vanilla extract
See? Nothing too scary! Just make sure you have everything prepped and ready to go, and you’ll be baking up a batch of these **easy red velvet sandwich cookies with cream cheese filling** in no time!
How to Prepare Easy Red Velvet Sandwich Cookies With Cream Cheese Filling Recipe: Step-by-Step Instructions
Okay, let’s get baking! Don’t worry, I’ll walk you through every step of this **easy red velvet sandwich cookies with cream cheese filling recipe**. Just follow along, and you’ll be snacking on these beauties in no time!
Making the Red Velvet Cookies
First, you’ll want to grab a medium bowl and whisk together 1 ⅓ cup (170 g) all-purpose flour, 2 tablespoons unsweetened cocoa powder, ½ teaspoon baking soda, ½ teaspoon baking powder, and ¼ teaspoon salt. Just whisk it all together until it’s nicely combined. Set that aside for now – we’ll need it later!
Next, in the bowl of your stand mixer (or with a hand mixer, that works too!), beat together ½ cup (113 g or 1 stick) of softened butter, ½ cup (100 g) granulated sugar, and ¼ cup (50 g) of packed light brown sugar. Beat it on medium speed until it’s light and fluffy – about 3 minutes should do the trick. Don’t be afraid to scrape down the sides of the bowl to make sure everything’s getting mixed in properly. Then, add 1 large egg and mix on low until it’s just combined. Beat in 1 teaspoon of pure vanilla extract and 2 to 3 teaspoons of red gel food coloring until everything is nicely incorporated. You want that signature red velvet *red*!
Now, with the mixer on low, slowly add in that flour mixture we set aside earlier. Beat until it’s *just* combined. Don’t overmix! Again, scrape down the sides of the bowl as needed. Once it’s all mixed, cover the bowl and chill the dough in the fridge for 15 to 20 minutes. This is super important for easy handling later, trust me!
While the dough is chilling, preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper. Once the dough is chilled, scoop out balls of dough (about 1-inch in diameter) and place them on the baking sheet, leaving about 2 inches between each cookie. Bake them on the middle rack of the oven for 8 to 10 minutes, or until the cookies look dry on top. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. You *must* let them cool completely before frosting, or the filling will melt. Oops, almost learned that the hard way!
Preparing the Cream Cheese Filling
While the cookies are cooling (or even while the dough is chilling!), you can get started on the cream cheese filling. In the bowl of your stand mixer (or with a hand mixer), beat together ½ cup (110 g or half block) of softened cream cheese and ¼ cup (57 g) of softened butter on medium-high speed until it’s light and fluffy – about 3 minutes. Lower the mixer speed to low and slowly add 2 ½ cups (312 g) of sifted powdered sugar. Beat until it’s combined, then add 1 teaspoon of pure vanilla extract. Increase the speed to medium-high and beat for about 20 seconds, until it’s all nicely incorporated.
Assembling the Easy Red Velvet Sandwich Cookies
Alright, now for the fun part! Once the cookies are completely cool and the filling is ready, transfer the cream cheese filling to a piping bag fitted with your favorite tip. Pipe a generous amount of filling onto the bottom of half of the cookies, and then top them with the other half to create a sandwich. If you don’t have a piping bag, no worries! You can totally just spread the filling on with a knife. Serve them at room temperature and enjoy these amazing **easy red velvet sandwich cookies with cream cheese filling**!
Tips for Success With Your Easy Red Velvet Sandwich Cookies With Cream Cheese Filling Recipe
Want to make sure your **easy red velvet sandwich cookies** turn out *perfect* every time? Here are a few of my top tips!
- **Chill that dough!** Seriously, don’t skip the chilling step. It makes the dough so much easier to handle and prevents the cookies from spreading too thin.
- **Cool completely!** I know it’s tempting to frost them right away, but trust me, you *need* to let the cookies cool completely before adding the cream cheese filling. Otherwise, it’ll melt. Sad face!
- **Sift the powdered sugar.** This makes your filling super smooth and creamy. Nobody wants lumpy frosting!
- **Room temperature is key!** Make sure your butter and cream cheese are nice and soft before you start mixing. This will help you get that light and fluffy texture we’re looking for.
- For that **perfect red velvet flavor**, don’t skimp on the cocoa powder! And for that **vibrant red color**, gel food coloring is your best friend. Liquid food coloring just won’t cut it!
Ingredient Notes and Substitutions for Easy Red Velvet Sandwich Cookies With Cream Cheese Filling
Okay, let’s chat about those ingredients a little more! Sometimes you’re missing something, or you wanna swap things out, right? So, about that red gel food coloring… If you’re not a fan of artificial colors, you *could* try beet juice powder, but be warned, the color won’t be quite as vibrant. As for the butter, unsalted is best ’cause you control the salt. But if you only have salted? Just skip the extra ¼ teaspoon of salt in the recipe. And vanilla? Oh, the possibilities! I *love* using vanilla bean paste for an extra punch of flavor, but extract works just fine too! Just make sure it’s *pure* vanilla, okay?
Variations for Your Easy Red Velvet Sandwich Cookies With Cream Cheese Filling Recipe
Want to jazz up your **easy red velvet sandwich cookies** even more? Go for it! Try adding a different extract to the dough, like almond or peppermint. Ooh, or a pinch of cinnamon or nutmeg for a warmer, spicier flavor! My favorite thing to do? Toss in some mini chocolate chips. Because chocolate makes everything better, right?! The sky’s the limit, so get creative and have fun!
FAQ About Easy Red Velvet Sandwich Cookies With Cream Cheese Filling Recipe
Got questions? I got answers! Here are some of the most common questions I get asked about these **easy red velvet sandwich cookies**:
Can I freeze these Easy Red Velvet Sandwich Cookies?
Yep! You sure can. You can freeze the baked cookies (frosted or unfrosted) in an airtight container for up to 2 months. Or, you can freeze the dough! Just scoop the dough into balls, freeze them on a baking sheet, and then transfer them to a freezer bag. When you’re ready to bake, just pop them straight into the oven – you might need to add a minute or two to the baking time. How easy is that?
How long will the Easy Red Velvet Sandwich Cookies last?
If you store them in an airtight container at room temperature, they’ll last for about 3 days. But honestly? They never last that long at my house! If you want them to last a little longer, you can store them in the fridge for up to a week. Just let them come to room temperature before serving, so the filling softens up a bit.
Can I use a different type of frosting for these Easy Red Velvet Sandwich Cookies?
Absolutely! While I *adore* the classic cream cheese filling, you can totally switch it up. A simple vanilla buttercream would be delicious, or even a chocolate ganache! Ooh, or what about a brown butter frosting? YUM! Get creative and use whatever frosting you love!
Storage and Serving Suggestions for Easy Red Velvet Sandwich Cookies With Cream Cheese Filling
Okay, so you’ve made these gorgeous **easy red velvet sandwich cookies**, and you (miraculously!) have leftovers. Now what? Just pop them in an airtight container and store them at room temperature for a day or two. Or, for longer storage, stash ’em in the fridge! They’re amazing with a cold glass of milk, a cup of coffee, or even as part of a fancy dessert platter. Seriously, these cookies are the perfect sweet treat anytime!
Nutritional Information Disclaimer for Easy Red Velvet Sandwich Cookies
Okay, a quick note: I’m not a nutritionist! The nutritional info here is just an estimate. It can totally change based on the brands and ingredients you use. So, y’know, take it with a grain of salt!
Rate This Easy Red Velvet Sandwich Cookies With Cream Cheese Filling Recipe
Loved this **easy red velvet sandwich cookies with cream cheese filling recipe**? Leave a comment and rating below! And don’t forget to share it with your friends on social media. Happy baking!
Print
Easy Red Velvet Sandwich Cookies: 2 Unforgivable Mistakes
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 20 sandwich cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Easy red velvet sandwich cookies with a creamy cream cheese filling. Perfect for holidays or any special occasion.
Ingredients
- 1 ⅓ cup (170 g) all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (113 g or 1 stick) unsalted butter, room temperature
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) light brown sugar, packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 to 3 teaspoons red gel food coloring
- ½ cup (110 g or half block) cream cheese, room temperature
- ¼ cup (57 g) unsalted butter, room temperature
- 2 ½ cups (312 g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
Instructions
- In a medium bowl, whisk together the flour, cocoa, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer (or using a hand mixer), beat together butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and add the egg, mixing on low speed until combined. Beat in the vanilla and red food coloring until well incorporated.
- With the mixer on low, slowly add the flour mixture and beat until just combined, scraping down the sides of the bowl as necessary. Chill the dough in the refrigerator for 15 to 20 minutes.
- Preheat the oven to 350° F. Line cookie sheets with parchment paper. Remove the chilled dough from the refrigerator, and use a cookie scoop or spoon to make balls of dough 1-inch in diameter. Place on the prepared baking sheet 2-inches apart. Bake on the middle rack of the oven for 8 to 10 minutes, or until the cookies appear dry on top. Cool on a wire rack for 3 minutes, then remove the cookies from the pan and cool completely on the wire rack.
- In the bowl of a stand mixer (or using a hand mixer), beat cream cheese and butter on medium high until light and fluffy, about 3 minutes. Lower the mixer speed to low and slowly add the sifted powdered sugar and beat until combined. Add the vanilla extract and increase the speed to medium high and beat for 20 seconds until incorporated.
- Transfer the cream cheese filling to a frosting bag fitted with desired tip and pipe the filling onto the bottom of half of the cookies, and top with the other half. Alternatively, the filling can be spread on the cookie with a knife. Serve at room temperature and enjoy!
Notes
- Chill the dough for easy handling.
- Cool cookies completely before frosting.
- Sift powdered sugar for a smooth filling.
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 25g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
