Happy Valentine’s Day! These red velvet sandwich cookies are a delightful treat—soft, chocolatey cookies sandwiched around a fluffy cream cheese frosting. I like to pipe the filling using a Wilton 1M tip for pretty swirls, but you can simply spread the frosting with a knife if you prefer a quicker approach.
I celebrate Valentine’s Day together with our anniversary in early February. This year my husband surprised me with copper mule mugs as a nod to the traditional seventh-anniversary metal. Tucked inside was a ticket to my first food blogging conference in May—it’s in Chicago. I admit I panicked a bit at first since I’m an introvert with anxiety, but he chose a smaller conference and is even driving the 11½-hour trip so I don’t have to fly. He’s incredibly thoughtful.
To get that classic red velvet flavor and color I usually use red velvet bakery emulsion, which adds both taste and hue. If you don’t have emulsion, red gel food coloring works well too—either option will give you the vibrant look these cookies need.
If you want more red velvet ideas, try a red velvet cake with white chocolate frosting, the classic red velvet cake with cream cheese frosting (our anniversary favorite), or red velvet fudge for a no-bake option. For a kid-friendly snack, red velvet puppy chow is a fun choice.
Note: the filling is cream cheese-based, so the finished sandwiches should be refrigerated. Chilled cookies can be firm—bring them to room temperature before serving for the best texture and flavor.
Red Velvet Sandwich Cookies
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Ingredients
Cookies
- 1 cup unsalted butter, room temperature
- 3/4 cup light brown sugar, packed
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1 T. red velvet bakery emulsion or red gel food color
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1/4 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 1 1/4 cups milk chocolate chips, divided
Frosting
- 4 oz. cream cheese, room temperature
- 1/2 cup butter, room temperature
- 2 tsp. vanilla extract
- 2 1/2 cups powdered sugar
- 2 T. milk
Instructions
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a large bowl, cream together the butter, brown sugar and granulated sugar with a hand mixer on medium speed until light and fluffy, about 2 minutes.
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Add the egg, vanilla extract and red velvet emulsion (or gel color) and mix until combined.
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Add baking soda, salt, cocoa powder and flour. Mix on low until most of the flour is incorporated, then increase speed and beat about 20 seconds until dough comes together in a ball.
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Stir in 1 cup of the chocolate chips, reserving about 1/4 cup to press on top of the dough balls before baking.
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Using a medium cookie scoop, portion dough onto the lined baking sheet, leaving space for spreading. Bake in batches (I do six at a time) so they have room to spread.
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Press 3–4 reserved chocolate chips into the top of each dough ball.
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Bake for 12 minutes. Remove from the oven and let cool on the baking sheet for 10–15 minutes; they will continue to set while cooling.
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Transfer cookies to a cooling rack and let cool completely before assembling.
Frosting
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In a bowl, beat the cream cheese and butter together until light and fluffy, about 2 minutes.
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Add vanilla extract, powdered sugar and milk. Mix until incorporated, then beat on high for 2 minutes until the frosting is airy and smooth.
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Fill a piping bag fitted with a 1M tip (or use a knife) and pipe swirls onto half of the cooled cookies. Top with the remaining cookies and press gently to form sandwiches.
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)