January 31, 2016

Red Velvet Sandwich Cookies with Cream Cheese Filling {From Scratch}

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Valentine's Day will be here soon - I can't wait!!  I am obsessed with all the cute pink and red decorations and yummy treats I have been seeing.  I have even made a few red and pink treats myself.  Here are my red cookies and the pink recipe is coming next week.   

BUT - do the pecans make these too Christmas-y?  I was going to roll the cookies in cute Valentine's sprinkles, but I wanted a cookie I could share for Valentine's and Christmas, so I went with pecans, but they are leaning a little more toward Christmas.  Oh well, because they tasted AMAZING.  These are SO good.  
The cookie is soft and chewy and the cream cheese filling is smooth and delicious.  I love the satisfaction you get from biting into a sandwich cookie.  Most recipes I have seen out there for red velvet sandwich cookies use a cake mix (I have shared one of those recipes - Red Velvet Crinkle Sandwiches), but I wanted a recipe from scratch.

I used the same recipe I used for these Red Velvet Cookies with Green Mint Chips and it was the perfect cookie for these sandwiches.  I store these in the fridge, because of the cream cheese frosting, but they are my favorite served at room temperature.  Your whole family will love these.  

You might also like:
Cookies 'n Cream Marshmallow Red Velvet Cookies
Red Velvet Crinkle Sandwich Cookies
Red Velvet Sweetheart Cookies
Red Velvet Cookies with Green Mint Chips

Red Velvet Sandwich Cookies with Cream Cheese Filling
(Printable Recipe) or (Printable with Picture)

2 1/4 c. all-purpose flour
2 1/2 Tbl. unsweetened cocoa powder
1 1/2 tsp. cornstarch
3/4 tsp. baking soda
1/2 tsp. salt
7 Tbl. unsalted butter, room temperature
6 Tbl. shortening
1 1/2 c. sugar
1 egg
1 egg yolk
1 1/2 tsp. white vinegar
1 1/2 tsp. vanilla
1 Tbl. red food coloring (I added an extra teaspoon)
chopped pecans or sprinkles, for rolling, opt.

Cream Cheese Filling
From: Jenn@eatcakefordinner
8 Tbl. unsalted butter, room temperature
4 oz. cream cheese, room temperature
pinch of salt
2 tsp. vanilla
2 c. powdered sugar
milk, only if needed

Preheat oven to 375 degrees.  Combine flour, cocoa powder, cornstarch, baking soda and salt; set aside.  In the bowl of a stand mixer, beat together the butter, shortening and sugar until very pale and light and fluffy; about 4 minutes.  Add the egg and egg yolk and mix well.  Add the vinegar, vanilla and red food coloring and mix until fully incorporated.  

Slowly add dry ingredients and mix until just combined.  Roll about 1 1/2 Tablespoons of dough into a ball and place on a lightly greased baking sheet.  Repeat.  Bake for 8-9 minutes, they will look underdone.  Yield: 3 dozen cookies (18 sandwiches).  Cool completely and spread cream cheese filling over the top of 18 cookies and then top each with another cookie.  Roll in chopped pecans or sprinkles, if desired.  

For the Cream Cheese Filling: Mix butter and cream cheese until smooth.  Add the salt, vanilla and one cup of powdered sugar and mix well.  Add remaining cup of powdered sugar and mix until smooth and creamy.  If mixture is too thick, add a tiny bit of milk until it reaches desired consistency.   

Cookie recipe adapted from: Cooking Classy


  1. Hmmm... Yummy! Love the colour of these cookies♥


  2. Christmas or Valentine's who cares! These look crazy good!

  3. Replies
    1. Vinegar is always used in red velvet recipes. It adds extra acid to ensure the baking soda does it's thing. You can't taste vinegar at all in the cookie dough or baked cookie.

  4. Can you use salted butter instead?

    1. I never use salted butter, but if that is all you have, then yes you can use it. If you use salted butter, you will want to reduce the amount of salt in the recipe slightly.

  5. Is it okay if i didnt use shortening in this recipe?

    1. I haven't tried them without the shortening. You can use all butter if you prefer, but your cookie will most likely be a little more thin and maybe a little crisp around the edges. Shortening helps the cookies be really soft and slightly thicker.

  6. I am wanting to bake your best red velvet cupcakes but cannot understand the amount of butter I would need. It seems that it is three quarters of a cup of butter and in brackets () it is equivalent to 12 tablespoons! That seems to be a huge amount of butter. Is it just a misprint? Do I only need three quarters of a cup? Thank you. M (Australia)

    1. Hi, yes, 3/4 cup of butter is 12 Tablespoons. That is the correct amount. 12 Tablespoons of butter really isn't that much considering the cupcake recipe makes over 40 cupcakes. I hope you give it a try, because they are amazing. Thanks.

  7. I made these cookies last night and they are wonderful. My whole family loved them. I'll be making them again for my treat bags at Christmas.

  8. What is the powdered sugar milk for?

  9. How to measure the cup? How many grams is one cup?


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