Red Velvet Sandwich Cookies

Your favorite cake in the form of a sandwich cookie: Red Velvet Sandwich Cookies with Cream-Cheese Filling.

Red Velvet Sandwich Cookies
Yield: 20 sandwich cookies
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  1. 1⁄2 cup unsalted butter, softened
  2. 11⁄2 cups sugar, divided
  3. 1 large egg
  4. 1 teaspoon vanilla extract
  5. 1 1⁄2 cups all-purpose flour
  6. 2 tablespoons natural unsweetened cocoa
  7. 1⁄2 teaspoon baking soda
  8. 1⁄4 teaspoon salt
  9. Red gel food coloring
  10. 1 recipe Cream-Cheese Filling (recipe follows)
  1. In a large bowl, beat butter and 1 cup sugar at medium speed with an electric mixer. Add egg and vanilla, beating until well blended.
  2. In a separate bowl, combine flour, cocoa, baking soda, and salt.
  3. Add flour mixture 1⁄2 cup at a time to butter mixture, beating well after each addition. Add desired amount of red gel food coloring, stirring well. Refrigerate for 1 hour.
  4. Preheat oven to 350°. Line 2 baking sheets with parchment paper.
  5. Using your hands, roll dough into 11⁄2-inch balls. Roll balls in remaining 1⁄2 cup sugar. Place 2 inches apart on prepared baking sheets; flatten slightly with a spatula.
  6. Bake until slightly soft, 7 to 9 minutes. Let cool on baking sheets for 2 minutes. Transfer cookies to wire racks, and let cool completely. Spread Cream-Cheese Filling on flat side of 1 cookie. Top with another cookie, flat side toward filling. Repeat with remaining cookies and filling.
Taste of the South
Cream Cheese Filling
Yield: approximately 1 1⁄2 cups
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  1. 4 ounces cream cheese, softened
  2. 2 tablespoons unsalted butter, softened
  3. 2 cups confectioners’ sugar
  4. 1⁄2 teaspoon vanilla extract
  1. In a large bowl, beat cream cheese and butter until creamy. Gradually add confectioners’ sugar, beating well after each addition. Add vanilla, beating well.
Taste of the South


    • Thanks for asking! The recipe calls for 2 tablespoons (we’ve fixed the formatting error that was causing the problem. It should appear correctly now.)


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