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A plate of red velvet sandwich cookies with cream cheese frosting and a glass of milk.

Red Velvet Sandwich Cookies

If you love red velvet, cream cheese frosting, and eating 2 cookies at once - then these red velvet sandwich cookies are for you. Made from scratch, and perfect for Valentine's Day.
Course Dessert
Prep Time 30 minutes
Cook Time 8 minutes
Total Time 1 hour
Servings 10 Sandwich Cookies


Red Velvet Cookies

  • 1 ⅔ cups all-purpose flour
  • 1 ½ tbsp cocoa powder
  • 2 tsp cornstarch
  • ¾ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter , soft
  • ½ cup white sugar
  • cup brown sugar , packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp vinegar
  • 2 tsp red food coloring , liquid or gel

Cream Cheese Frosting

  • ¼ cup unsalted butter , softened
  • 2 tbsp vegetable shortening
  • 3 oz cream cheese , softened
  • 1 ½ - 2 cups powdered sugar
  • ¼ tsp salt
  • 1 tbsp heavy cream , if needed


Red Velvet Cookies

  • Preheat the oven to 350F degrees.
  • In a medium bowl whisk together the flour, cocoa powder, cornstarch, baking soda and salt. 
  • In a separate bowl beat together the butter, white sugar, and brown sugar. 
  • Then mix in the egg, vanilla extract, vinegar and red food coloring. 
  • Slowly beat in the flour mixture about ½ at a time. 
  • Form the dough into balls about 1 tablespoon in size (I recommend using a cookie scoop) and place 2 inches apart on a cookie sheet lined with parchment paper or baking mats. 
  • Cook for 7-9 minutes or until the tops look just set, remove from the oven and cool. 

Cream Cheese Frosting

  • In a large bowl beat together the butter, shortening and cream cheese. 
  • Slowly beat in the salt and powdered sugar until the desired sweetness is reached. 
  • If frosting seems too thick, beat in 1 tablespoon of heavy cream. 

Make the Cookie Sandwiches

  • Make sure the cookies are completely cooled. 
  • Frost the bottom of one cookie with frosting and sandwich a second cookie on top. 
  • Repeat the process with the rest of the cookies. 


* Use gel or liquid food coloring. I used gel for these photos. 
**Frosted cookies can be kept in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.