Description
These Red Velvet Sandwich Cookies feature soft, chocolatey red velvet cookies filled with a creamy vanilla cream cheese frosting. Perfectly baked and piped with a fluffy frosting, they make a delightful treat for any occasion.
Ingredients
Scale
Cookies
- 1 cup unsalted butter room temperature
- 3/4 cup light brown sugar packed
- 3/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon red velvet bakery emulsion or red gel food color
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup 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 teaspoons vanilla extract
- 2 1/2 cups powdered sugar
- 2 tablespoons milk
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper to prepare for baking.
- Mix Butter and Sugars: In a large mixing bowl, cream together the room temperature butter, light brown sugar, and granulated sugar using a hand mixer on medium speed until the mixture is light and fluffy, about 2 minutes.
- Add Wet Ingredients: Add in the egg, vanilla extract, and red velvet bakery emulsion or red gel food coloring. Mix until well incorporated to achieve the red velvet dough color and flavor.
- Incorporate Dry Ingredients: Add the baking soda, salt, cocoa powder, and all-purpose flour to the bowl. Mix on low speed until mostly combined, then increase the speed to high and beat for 20 seconds until the dough forms a ball.
- Add Chocolate Chips: Fold in 1 cup of the milk chocolate chips into the dough. Reserve 1/4 cup to press onto the tops of the cookies.
- Scoop Cookies: Using a medium-sized cookie scoop, portion out the dough onto the prepared baking sheet, spacing about 6 cookies at a time for room to spread. Press 3-4 reserved chocolate chips gently onto the tops of each cookie dough mound.
- Bake Cookies: Bake the cookies in the preheated oven for 12 minutes. Once done, remove from the oven and allow them to cool on the baking sheet for 10 to 15 minutes; they will continue to set during this time.
- Cool Completely: Transfer the cookies to a cooling rack and let them cool completely before frosting.
- Prepare Frosting: In a mixing bowl, beat together the room temperature cream cheese and butter until light and fluffy, about 2 minutes.
- Add Remaining Frosting Ingredients: Add vanilla extract, powdered sugar, and milk. Mix until combined, then beat on high speed for 2 minutes until the frosting is fluffy and smooth.
- Pipe Frosting and Assemble: Fill a piping bag fitted with a 1M tip with the frosting. Pipe generous swirls of frosting onto the flat side of half of the cooled cookies. Top with the remaining cookies and press gently to form sandwich cookies.
Notes
- If you omit the red dye, these cookies will become delicious chocolate sandwich cookies.
- Make sure the butter and cream cheese are at room temperature for a smooth frosting texture.
- Use parchment paper to prevent cookies from sticking to the baking sheet.
- Pressing chocolate chips on top before baking adds a decorative touch and extra chocolate flavor.
- Allow cookies to cool completely before frosting to prevent melting.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 140 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 35 mg
