Description
Delicious homemade red velvet sandwich cookies featuring soft, cocoa-infused cookies filled with a creamy vanilla cream cheese frosting. Perfect for parties or a special treat, these cookies combine classic red velvet flavor with chocolate chips for an extra indulgent touch.
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 prevent sticking.
- Mix Butter and Sugars: In a large mixing bowl, combine the unsalted butter, light brown sugar, and granulated sugar. Using a hand mixer on medium speed, beat for about two minutes until the mixture is light and fluffy.
- Add Wet Ingredients: Add the egg, vanilla extract, and red velvet bakery emulsion or red gel food color to the sugar and butter mixture. Mix until fully incorporated.
- Add Dry Ingredients: Mix in the baking soda, salt, cocoa powder, and all-purpose flour on low speed until almost combined. Then increase the mixer to high speed and beat for 20 seconds to form a dough ball.
- Incorporate Chocolate Chips: Stir in 1 cup of the milk chocolate chips evenly into the dough. Reserve 1/4 cup for topping.
- Shape Cookies: Use a medium-sized cookie scoop to portion the dough onto the prepared baking sheet, spacing about 6 cookies at a time to allow room for spreading.
- Add Toppings: Press 3-4 of the reserved chocolate chips into the top of each cookie dough ball for decoration and additional chocolate flavor.
- Bake Cookies: Bake the cookies in the preheated oven for 12 minutes. Remove them from the oven and let them cool on the baking sheet for 10 to 15 minutes to finish cooking.
- Cool Completely: Transfer the cookies to a cooling rack and allow them to cool completely before frosting.
- Prepare Frosting: In a mixing bowl, beat the cream cheese and butter together until light and fluffy, about 2 minutes. Add vanilla extract, powdered sugar, and milk, mixing until smooth. Then beat on high for another 2 minutes until the frosting is fluffy.
- Assemble Sandwiches: Transfer frosting to a piping bag fitted with a 1M tip. Pipe swirls of frosting onto the bottom side of one cookie, then gently press another cookie on top to form a sandwich.
Notes
- If you omit the red velvet color or emulsion, you’ll have delicious chocolate sandwich cookies instead.
- Room temperature butter and cream cheese are essential for smooth mixing and creamy frosting.
- You can substitute red gel food coloring if red velvet bakery emulsion is unavailable.
- Be careful not to overbake the cookies; they should be soft and slightly chewy.
- For easier assembly, use a piping bag or a spoon to evenly spread frosting between the cookies.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
