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.
Servings 10 Sandwich Cookies
Ingredients
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
- ⅓ 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
Instructions
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.
Notes
* 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.