There’s something magical about holiday baking that turns even the simplest recipes into cherished traditions. When I first made these red velvet sandwich cookies for a cozy Christmas gathering, I knew they’d become my new favorite festive treat. That deep crimson color against the snowy cream cheese filling just screams celebration, doesn’t it? I remember my niece’s eyes widening when she saw them arranged on my grandmother’s cake stand – “They look like little Christmas ornaments we can eat!” she squealed. That’s when I realized these weren’t just cookies; they were edible holiday joy.
The best part? These red velvet sandwich cookies manage to feel both elegant and comforting at the same time. They’ve got that classic red velvet flavor with just a hint of cocoa, paired with the tangy sweetness of cream cheese that makes you want to lick the filling off your fingers (no judgment here!). Perfect for Christmas parties or as a special homemade gift, they’re the kind of dessert that makes people gather around the kitchen counter before you’ve even finished assembling them. I love how they bridge that gap between fancy bakery treats and the nostalgic cookies we all grew up with.
That first batch I made? Well, let’s just say there was a learning curve with the food coloring – my kitchen looked like a crime scene! But after a few tries (and some very pink fingertips), I perfected the method I’m sharing with you today. Now these cookies are my go-to when I want to impress without stressing. Because isn’t that what holiday baking should be about – creating delicious memories, not perfection?
Why You’ll Love These Red Velvet Sandwich Cookies
Oh my goodness, where do I even start? These little beauties have become my secret weapon for holiday baking – and once you try them, you’ll see why! Here’s what makes them so special:
- They’re showstoppers without the stress – That vibrant red color makes them look like you spent hours decorating, when really they come together in no time.
- The cream cheese filling is pure magic – It’s that perfect balance of tangy and sweet that makes you want to eat it by the spoonful (I may or may not have done this…).
- Perfect for sharing – Whether it’s Christmas parties, cookie exchanges, or just because, these cookies always disappear fast.
- Softer than your favorite sweater – The cookies stay wonderfully soft for days, thanks to that buttermilk in the dough.
- Instant holiday cheer – One bite and you’re transported to cozy winter nights by the fire.
Trust me, once these red velvet sandwich cookies make an appearance at your next gathering, you’ll be asked for the recipe all season long!
Ingredients for Red Velvet Sandwich Cookies
Alright, let’s gather our goodies! I’ve learned through trial and error (and a few colorful kitchen mishaps) that quality ingredients make all the difference with these festive cookies. Here’s everything you’ll need to create those perfect red velvet sandwich cookies that’ll have everyone asking for seconds. I like to separate everything into bowls before starting – it makes the baking process so much smoother!
For the Cookies
The cookie base is where the magic begins. Trust me, don’t skimp on the food coloring – we want that gorgeous holiday red!
- Dry Ingredients:
- 1 ½ cups all-purpose flour (spooned and leveled)
- 2 tablespoons unsweetened cocoa powder (the good stuff!)
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- Wet Ingredients:
- 1 cup granulated sugar
- ½ cup unsalted butter, room temperature (this is crucial!)
- 1 large egg
- 2 tablespoons buttermilk (or make your own with milk + lemon juice)
- ½ teaspoon pure vanilla extract
- 2 tablespoons red food coloring (I prefer gel for vibrant color)
For the Cream Cheese Filling
This luscious filling is what takes these cookies from great to “oh my goodness, I need the recipe!” The trick? Everything must be at room temp – no shortcuts here!
- 8 oz. cream cheese, softened (I like full-fat for best texture)
- ¼ cup unsalted butter, room temperature
- 1 cup powdered sugar, sifted (no lumps!)
- ½ teaspoon pure vanilla extract
Pro tip: If you love cream cheese as much as I do, you might want to check out my cream cheese banana bread recipe too – it’s another family favorite!
How to Make Red Velvet Sandwich Cookies
Okay, friends, let’s get baking! I promise these red velvet sandwich cookies are easier than they look. I’ve made them so many times I could probably do it in my sleep (and after one particularly ambitious holiday baking marathon, I nearly did!). Follow these steps, and you’ll have perfect little holiday gems in no time.
Preparing the Cookie Dough
First things first – preheat that oven to 350°F and line your baking sheets with parchment paper. Trust me, this saves so much cleanup later! Now, grab your big mixing bowl and let’s cream together that butter and sugar until it’s light and fluffy. I usually let my stand mixer run for about 2 minutes – you’ll know it’s ready when it looks like pale yellow clouds.
Next, add in the egg, buttermilk, vanilla, and that glorious red food coloring. Don’t be shy with the color – we want that festive pop! In another bowl, whisk together all your dry ingredients (flour, cocoa powder, baking soda, and salt). Slowly add the dry mix to the wet ingredients, mixing just until combined. Overmixing is the enemy here – we want tender cookies, not hockey pucks!
Baking and Assembling the Cookies
Now for the fun part! I use a small cookie scoop (about 1 tablespoon size) to portion out the dough, spacing them about 2 inches apart on the baking sheet. Pro tip from my cookie-baking adventures: roll each scoop between your palms for perfectly round cookies.
Bake for 7-8 minutes – they’ll look slightly underdone when you pull them out, but that’s perfect! Let them cool on the pan for just a minute before transferring to a wire rack. While they cool, whip up that dreamy cream cheese filling. Beat together all the filling ingredients until smooth, then pipe or spread onto the flat side of half the cookies. Top with the remaining cookies and gently press together. The hardest part? Waiting those 3 hours in the fridge for the filling to set – but it’s so worth it!
See? I told you it wasn’t complicated! Just remember: don’t overbake, let them cool completely before filling, and resist the urge to eat them all in one sitting (no promises on that last one).
Tips for Perfect Red Velvet Sandwich Cookies
Oh honey, let me share all my hard-earned cookie wisdom with you! After more red-stained fingers than I care to admit, I’ve figured out exactly how to make these red velvet sandwich cookies absolutely foolproof. First things first – that gorgeous red color? Gel food coloring is your best friend. The liquid kind just won’t give you that rich, festive hue we’re after. I use about 2 tablespoons of gel, but don’t panic when your dough looks pink at first – it deepens beautifully while baking.
Here’s my secret for thick, bakery-style cookies: chill the dough for 30 minutes before scooping. I know, I know – waiting is the worst! But trust me, it prevents those sad, flat cookies that spread too much. While we’re talking texture, make sure your butter is truly at room temp – not melted, not cold. It should leave a slight indent when you press it, like a perfectly ripe avocado.
For storage (if they last that long!), keep them refrigerated because of the cream cheese filling. They’ll stay fresh for about 5 days in an airtight container – if you can resist eating them all by then! Pro tip: layer them between parchment paper so they don’t stick together. And if you want to get fancy for holiday parties, a light dusting of powdered sugar makes them look like they’re dusted with snow – pure Christmas magic!
Frosting Alternatives for Red Velvet Sandwich Cookies
Okay, let’s get creative! While that tangy cream cheese filling is absolutely divine (I mean, who can resist?), sometimes it’s fun to mix things up with different frosting options for these red velvet sandwich cookies. The beauty of this recipe is how versatile it is – you can dress these babies up for any occasion!
For a luxe twist, try white chocolate ganache. Just melt equal parts white chocolate and heavy cream, let it cool slightly, then spread between cookies. It hardens into this dreamy, velvety layer that makes them feel extra special. Or go classic with vanilla buttercream – my quick recipe is 1 cup softened butter, 4 cups powdered sugar, 2 teaspoons vanilla, and just enough milk to make it spreadable. Add a pinch of salt to cut the sweetness.
Feeling adventurous? A raspberry jam and mascarpone combo is heavenly – just mix equal parts jam and mascarpone cheese for a fruity surprise inside. And for holiday parties, nothing beats peppermint buttercream (add 1/2 teaspoon peppermint extract to the vanilla version). The options are endless – that’s what makes baking so much fun!
Servings and Storing Red Velvet Sandwich Cookies
Alright, let’s talk about keeping these beauties fresh and fabulous! First rule of red velvet sandwich cookies – they must be refrigerated because of that luscious cream cheese filling. I learned this the hard way when I left a batch out overnight (RIP, beautiful cookies). They’ll keep beautifully in an airtight container in the fridge for about 5 days – if they last that long in your house! Layer them between sheets of parchment paper so they don’t stick together like mine did that one embarrassing Christmas party.
For holiday gatherings, I love arranging them on a vintage cake stand dusted with powdered sugar “snow.” Or get fancy with individual mini cupcake liners – so cute for cookie swaps! Pro tip from my holiday baking playbook: plate them with fresh cranberries and rosemary sprigs for a festive touch that’ll have your guests snapping photos before they even take a bite.
And here’s my favorite trick – these freeze like a dream! Just assemble the cookies (without any garnishes), pop them in a freezer-safe container, and they’ll keep for up to 3 months. Thaw overnight in the fridge when cookie cravings strike. Nothing beats pulling out a perfect red velvet sandwich cookie in January to remind you of holiday cheer!
Nutritional Information
Now, let’s talk nutrition – but keep in mind, these are estimates, sweetheart! The exact numbers can vary depending on your ingredients and how generous you are with that cream cheese filling (no judgment here!). While these red velvet sandwich cookies are definitely a treat, everything in moderation, right? Just remember – holiday calories don’t count when they’re shared with love!
Frequently Asked Questions
Can I freeze these red velvet sandwich cookies?
Absolutely! These freeze like a dream – just assemble them first (without any garnishes) and pop them in a freezer-safe container. They’ll keep beautifully for up to 3 months. When those holiday cravings hit, simply thaw overnight in the fridge. The cream cheese filling stays perfectly creamy, and the cookies retain that wonderful soft texture. It’s my secret trick for always having Christmas party food ready at a moment’s notice!
How can I make these cookies gluten-free?
Easy peasy! Just swap the all-purpose flour for your favorite gluten-free blend (I like the 1:1 baking mixes). The cocoa powder and other ingredients are naturally gluten-free, so you’re golden. Pro tip: add 1/4 teaspoon xanthan gum if your blend doesn’t include it – this helps the cookies hold together like the original. They make such lovely gluten-free Christmas desserts that no one will guess they’re adapted!
My cookies spread too much – what went wrong?
Oh honey, I’ve been there! Usually it means your butter was too soft or your dough needed chilling. Next time, try refrigerating the dough for 30 minutes before scooping. Also, make sure your baking soda is fresh – old leaveners can cause spreading. And don’t overmix the dough after adding flour – just until combined is perfect. These little tweaks will give you those picture-perfect holiday treats!
Can I use something besides cream cheese filling?
Of course! While the cream cheese is heavenly, you could try vanilla buttercream, white chocolate ganache, or even a raspberry jam and mascarpone combo for different holiday dessert ideas. The cookies themselves are so versatile – get creative with your fillings to match any occasion. Just keep any dairy-based fillings refrigerated until serving.
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Red Velvet Sandwich Cookies
- Total Time: 3 hours 23 min
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
Festive red velvet cookies with cream cheese filling, perfect for holiday baking.
Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter, room temperature
- 1 egg
- 2 tablespoons buttermilk
- 1/2 teaspoon vanilla extract
- 2 tablespoons red food coloring
- 1 ½ cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 8 oz. cream cheese
- 1 cup powdered sugar
- 1/4 cup butter, room temperature
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F.
- Line a baking pan with parchment paper.
- Cream together sugar and butter in a large bowl.
- Mix in egg, buttermilk, and vanilla extract.
- Stir in red food coloring.
- In a separate bowl, whisk together flour, baking soda, salt, and cocoa powder.
- Stir dry ingredients into the wet ingredients until combined.
- Scoop dough with a mini ice cream scoop and place 2 inches apart on the baking sheet.
- Bake for 7-8 minutes.
- Let cookies sit in the pan for 1-2 minutes, then transfer to a cooling rack.
- For the filling, cream together cream cheese, powdered sugar, butter, and vanilla extract.
- Pipe filling onto a cooled cookie and top with another.
- Refrigerate for at least 3 hours to set the filling.
- Store in the fridge.
Notes
- Use room temperature ingredients for smoother mixing.
- Roll dough balls for smoother cookie surfaces.
- Prep Time: 15 min
- Cook Time: 8 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: red velvet sandwich cookies, holiday baking, Christmas party food, easy Christmas desserts, cream cheese frosting