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Irresistible Red Velvet Cookie Sandwiches Easy Homemade Cream Cheese Filling Recipe

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Soft, tender red velvet cookies paired with a luscious, tangy homemade cream cheese filling create a crowd-pleasing dessert perfect for any occasion.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour
  • 2 tablespoons (15 g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • ½ cup (110 g) packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons red food coloring gel
  • 2 tablespoons buttermilk
  • 1 teaspoon white vinegar
  • 8 ounces (227 g) cream cheese, softened
  • ½ cup (113 g) unsalted butter, softened
  • 2 cups (240 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together 2 ½ cups (312 g) all-purpose flour, 2 tablespoons (15 g) unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside.
  3. In a large mixing bowl, beat 1 cup (227 g) softened unsalted butter with 1 cup (200 g) granulated sugar and ½ cup (110 g) packed brown sugar until light and fluffy, about 3-4 minutes on medium speed.
  4. Beat in 2 large eggs, one at a time, ensuring each is fully incorporated. Then add 2 teaspoons vanilla extract, 2 tablespoons red food coloring gel, 2 tablespoons buttermilk, and 1 teaspoon white vinegar. Mix until combined and glossy.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix.
  6. Use a tablespoon or small cookie scoop to drop dough onto prepared baking sheets, spacing about 2 inches apart.
  7. Bake for 10-12 minutes until cookies are set around the edges but still soft in the center. They will firm up as they cool.
  8. Transfer cookies to cooling racks and let cool completely before assembling.
  9. To make the cream cheese filling, beat 8 ounces (227 g) softened cream cheese and ½ cup (113 g) softened unsalted butter together until smooth and creamy.
  10. Gradually add 2 cups (240 g) sifted powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt. Beat until fluffy, about 2-3 minutes.
  11. Spread about 2 tablespoons of filling onto the flat side of one cookie, then gently press another cookie on top to create a sandwich. Repeat for all cookies.
  12. Optional: Refrigerate assembled sandwiches for 30 minutes for firmer filling and flavor melding.

Notes

Use gel food coloring for best color and texture. Chill dough for 30 minutes if cookies spread too much. Let cookies cool completely before sandwiching to prevent filling from melting. For vegan version, substitute vegan butter, dairy-free cream cheese, and use flax egg. Rotate baking sheets halfway through baking for even browning.

Nutrition

Keywords: red velvet, cookie sandwiches, cream cheese filling, homemade dessert, easy cookies, crowd-pleaser, holiday dessert

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