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–+ servings
red velvet cookie sandwich
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Red Velvet Cookie Sandwiches

Soft, chewy cookies with a chocolatey flavor, filled with tangy cream cheese frosting drizzled with white chocolate on top!
Course Dessert
Cuisine American
Keyword red velvet, cookie, sandwich
Servings 10 Cookie Sandwich
Author Molly Murphy

Ingredients

For The Cookies

  • ½ cup unsalted butter soften to room temperature
  • ½ cup light brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 2 teaspoons pure vanilla extract
  • 2 teaspoon LorAnn’s Red velvet emulsion can sub for red food coloring
  • ¼ cup cocoa powder regular not dark
  • 1 ½ cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt

For the Cream Cheese Frosting

  • 3 ounces cream cheese softened
  • ½ cup unsalted butter softened
  • ¼ teaspoon vanilla extract
  • 3 cups powdered sugar
  • Pinch of salt
US Customary - Metric

Instructions

For The Cookie Dough

  • Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper. Set aside.
  • In a medium-sized bowl, using an electric hand mixer or in a bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sufar until light and fluffy, about 3 minutes.
    ½ cup unsalted butter soften to room temperature, ½ cup light brown sugar, ½ cup granulated sugar
  • With a rubber spatula, scrape down the sides and the bottom of the bowl. Add the egg, mix on medium speed for 20 seconds, scrape down the sides and add the egg yolk, and mix for 20 more seconds.
    1 large egg, 1 egg yolk
  • Add the the emulsion (or the food coloring) and pure vanilla extract. Mix on low until well combined, about 30-60 seconds.
    2 teaspoons pure vanilla extract, 2 teaspoon LorAnn’s Red velvet emulsion
  • Add the Dutch process cocoa powder, all purpose flour, salt, and baking soda to the wet ingredients, mixing on low until just combined. Be careful not to overmix.
    ¼ cup cocoa powder, 1 ½ cups all-purpose flour, ¾ teaspoon baking soda, ½ teaspoon salt
  • Using a 1-tablespoon size cookie scoop, scoop out the dough onto the prepared baking sheets, leaving enough space between each cookie. You will get 12 cookies one one sheet pan, and 11 cookies on the other (I always get an extra to do a taste test for funnies)
  • Bake in the preheated oven for about 10-11 minutes or until the edges are set and the centers are slightly soft. While the cookies are warm, and if the cookies don’t spread flat, gently press them down with the bottom of a cup or spatula to create an even, flat surface. Aim for them to be ¼ inch thick.
  • Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  • Once the cookies are completely cooled, you can frost them with the cream cheese frosting.

For the frosting

  • In the bowl of an electric mixer fitted with the paddle attachment (or using an electric hand mixer), beat the softened butter and cream cheese on medium speed for about 2 minutes. Scrape down the sides and bottom of the bowl, then beat for another 2 minutes. With the mixer on low speed, gradually add the powdered sugar, followed by the vanilla, ground cinnamon, and salt. Once combined, increase the speed to medium and beat until smooth and fluffy, about 1-2 minutes.
    3 ounces cream cheese softened, ½ cup unsalted butter softened, ¼ teaspoon vanilla extract, 3 cups powdered sugar, Pinch of salt
  • Once the cookies are completely cooled, spread or pipe the cream cheese frosting onto the bottom sides of half of the cookies. If using a piping bag, cut a medium size hole. Sandwich the remaining unfrosted cookies on top, pressing gently to secure.