These red velvet cookie sandwiches are soft, chewy, and filled with a creamy, tangy cream cheese frosting. I love how festive they look, especially with sprinkles added around the edges. They’re a treat that feels both fun and elegant, perfect for holidays or anytime I want to make something a little extra special.

Why You’ll Love This Recipe

I like how these cookies combine everything I love about red velvet cake but in a hand-held form. The cookies are chewy with just the right touch of cocoa and a subtle tang that makes red velvet so distinct. The cream cheese frosting is smooth, sweet, and tangy, and it balances the richness of the cookies beautifully. I also enjoy how versatile they are—I can change up the sprinkles for any celebration, whether it’s Valentine’s Day, Christmas, or even the Fourth of July.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookies

• All-purpose flour

• Natural unsweetened cocoa powder

• Baking soda

• Salt

• Unsalted butter, room temperature

• Granulated sugar

• Light brown sugar

• Large egg

• Vanilla extract

• Vinegar

• Red food coloring

For the cream cheese frosting

• Cream cheese, room temperature

• Unsalted butter, room temperature

• Powdered sugar

• Vanilla extract

For decorating

• Sprinkles (optional, but I like to use them for a festive touch)

Directions

1. Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats.

2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.

3. In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.

4. Mix in the egg, then add the vanilla extract, vinegar, and red food coloring. Stir until well combined.

5. Gradually add the dry ingredients to the wet mixture and mix until just combined.

6. Roll the dough into 1 1/2 tablespoon-sized balls and place them 2 inches apart on the prepared baking sheet.

7. Bake for 7-9 minutes, until the cookies look just set. Allow them to cool for 4-5 minutes on the baking sheet before transferring to a wire rack to cool completely.

8. For the frosting, beat the cream cheese and butter together until smooth. Mix in half the powdered sugar, then the vanilla, then the remaining powdered sugar until fluffy and pipe-able.

9. Transfer the frosting to a piping bag and pipe onto the flat side of one cookie. Top with another cookie to form a sandwich. Roll the edges in sprinkles if desired.

Servings and timing

This recipe makes about 16 cookie sandwiches.

• Prep time: 45 minutes

• Cooling time: 1 hour

• Cook time: 7 minutes

• Total time: about 1 hour 52 minutes

Variations

I like switching up the decorations depending on the season. For Christmas, I go with red and green sprinkles; for Valentine’s Day, I use little heart-shaped sprinkles; and for summer, red, white, and blue are perfect. Another variation is adding mini chocolate chips inside the cookies for an extra layer of richness.

Storage/Reheating

I keep these cookies in an airtight container in the fridge since the frosting is cream cheese-based. They taste best when I let them sit at room temperature for about 20 minutes before serving, so the frosting softens a bit. They stay fresh for 3-4 days. If I want to keep them longer, I freeze them either assembled or just the cookies on their own. When frozen, I thaw them in the fridge overnight before serving.

FAQs

Can I use gel food coloring instead of liquid?

Yes, I can use gel coloring. It’s more concentrated, so I need less of it to achieve a deep red color.

Can I make the cookies ahead of time?

I often bake the cookies a day in advance and store them in an airtight container. Then I make the frosting and assemble them the next day.

Can I use salted butter instead of unsalted?

Yes, but I reduce the added salt slightly so the cookies don’t come out too salty.

Do I have to use vinegar in this recipe?

Yes, vinegar is important in red velvet desserts. It reacts with baking soda and enhances the tangy flavor, but it won’t make the cookies taste like vinegar.

How do I prevent the cookies from spreading too much?

I make sure my butter isn’t too soft, I measure the flour carefully, and I don’t overbake them. This helps the cookies stay thick and chewy.

Conclusion

These red velvet cookie sandwiches are one of my favorite treats to make when I want something festive, colorful, and absolutely delicious. I love how the chewy cookies pair with the creamy filling, and they’re always a hit whenever I share them. Whether it’s for a holiday, a party, or simply because I feel like baking, these cookies never disappoint.