These irresistible Red Velvet Cookies combine rich cocoa flavor with a stunning crimson hue, making them perfect for special occasions. Ready in just 25 minutes, these soft, chewy treats deliver classic red velvet taste in cookie form.
Each bite packs 332 calories of pure indulgence, with a perfectly balanced sweetness that’ll keep you coming back for more. Whether you’re planning a holiday gathering or simply craving something spectacular, these eye-catching cookies will steal the spotlight on any dessert table.
Essential Ingredients
- All-purpose flour (1 1/2 cups): Sift to ensure no lumps for perfect texture
- Cocoa powder (2 Tbsp): Use unsweetened variety for authentic flavor
- Leavening agents: Baking soda (1 tsp) and baking powder (1/4 tsp) for perfect rise
- Sugar (1 cup): Granulated sugar for ideal sweetness
- Butter (1/2 cup): Softened at room temperature for smooth mixing
- Egg (1 large): Room temperature for better incorporation
- Red food coloring (1 Tbsp): Creates the signature velvet appearance
Cream Cheese Filling
- Butter (1/4 cup): Softened for smooth blending
- Cream cheese (4 oz): Room temperature for creamy texture
- Powdered sugar (1 3/4 cups): Sift for silky smoothness
- Vanilla extract (1/2 tsp): Enhances overall flavor
Step-by-Step Instructions
- Preparation: Heat oven to 375°F and line cookie sheets with parchment
- Mix dry ingredients: Combine flour, cocoa, leavening agents, and salt
- Cream wet ingredients: Beat butter and sugar until fluffy, then add egg and coloring
- Combine mixtures: Blend dry ingredients into wet mixture until just combined
- Shape cookies: Form tablespoon-sized balls and gently flatten
- Bake: 8-10 minutes until edges set
- Prepare filling: Beat cream cheese and butter, then incorporate sugar and vanilla
- Assemble: Once cooled, sandwich cookies with cream cheese filling
- Storage: Keep in airtight container in refrigerator up to 1 week
Storage Tips
Your red velvet sandwich cookies will stay fresh and yummy for up to a week when kept in an airtight container in the fridge. The cream cheese filling means these treats need to stay cool! If you’re planning to serve them at a party, you can take them out about 15-20 minutes before serving – this lets them soften just a bit for the perfect texture.
Variations
Love to mix things up? Try these fun twists on your red velvet cookies:
Skip the sandwich style and frost them individually like regular cookies
Add mini chocolate chips to the cookie dough for extra richness
Mix crushed Oreo pieces into the cream cheese filling
Sprinkle the edges with red sugar or white sprinkles for a festive touch
Use green food coloring instead of red for Christmas cookies!
Serving Suggestions
These pretty sandwich cookies make any occasion special! Serve them with:
A cold glass of milk for the classic combo
Hot chocolate for an extra cozy treat
Coffee or tea for afternoon snacking
On a dessert platter with other cookies for parties
They also make wonderful gifts – just pack them in a pretty box with wax paper between layers!
Making Ahead & Freezing
You can make these cookies work with your schedule! The unfrosted cookies freeze beautifully for up to 3 months in a freezer bag. When you’re ready to use them, thaw them overnight in the fridge and then fill with fresh cream cheese frosting. You can also make the frosting ahead and keep it in the fridge for up to 5 days – just let it warm up a bit before spreading.
Red Velvet Cookies
Equipment
- Cookie sheets
- Parchment paper
- Mixing bowls
- Wire rack
Ingredients
Cookie Ingredients
- 1 1/2 cups all-purpose flour
- 2 Tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 1 large egg
- 1 Tablespoon liquid red food coloring
Cream Cheese Filling
- 1/4 cup butter
- 4 ounces cream cheese softened
- 1 3/4 cups powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 375 degrees F. Line two cookie sheets with parchment paper.
- Whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate mixing bowl, beat together the butter and sugar until light and fluffy. Add the egg and red food coloring and mix to combine.
- Add the dry ingredients and mix on low speed, just until combined.
- Scoop tablespoon size balls onto cookie sheets (should make about 24 cookies). Use a measuring cup or the palm of your hand to gently flatten the balls just slightly.
- Bake until edges start setting, about 8-10 minutes. Cool for 10 minutes on baking sheet before transferring to a wire rack to cool completely.
- Beat together the cream cheese and butter until smooth.
- Add powdered sugar and vanilla then mix until smooth. Add more powdered sugar or a splash of milk, if needed, until desired consistency is reached.
- Once the cookies have cooled, add a small spoonful of cream cheese filling onto one cookie. Place another cookie on top and press them together to make a cookie sandwich.
- Store cookies in an airtight container in the refrigerator for up to 1 week.
