
If you’re a fan of red velvet desserts, creamy frosting, and enjoying two cookies at once, these red velvet sandwich cookies are bound to be your new favorite treat. With a soft, chewy texture and a tangy cream cheese filling, they’re perfect for Valentine’s Day, holidays, or whenever you need a little extra sweetness in your life. Plus, they’re made from scratch and oh-so-easy to whip up!
These cookies are essentially a homemade version of red velvet Oreos. With their vibrant red hue, subtle cocoa flavor, and luscious frosting, they’re as beautiful as they are delicious. And let’s be real getting two cookies in one is always a win.
Why You’ll Love These Red Velvet Sandwich Cookies
- Soft & Chewy: Thanks to the perfect mix of ingredients (hello, cornstarch!), these cookies have an unbeatable texture.
- Easy to Make: You don’t even need to chill the dough.
- Picture-Perfect: Their vibrant red color and creamy white filling are made for Instagram or Pinterest-worthy photos.
- Customizable: Swap out the cream cheese frosting for buttercream or ganache if you’re feeling adventurous.

Whether it’s Valentine’s Day, Christmas, or just a regular Friday, these cookies are the ultimate treat to bake and share.
Ingredients for Red Velvet Sandwich Cookies
For the Cookies:
- 1 2/3 cups all-purpose flour
- 1 1/2 tbsp cocoa powder
- 2 tsp cornstarch
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup white sugar
- 1/3 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp vinegar (white or apple cider)
- 2 tsp red food coloring (gel or liquid)
For the Cream Cheese Frosting:
- 1/4 cup unsalted butter, softened
- 2 tbsp vegetable shortening
- 3 oz cream cheese, softened
- 1 1/2 to 2 cups powdered sugar
- 1/4 tsp salt
- 1 tbsp heavy cream (optional, for consistency)

Step-by-Step Instructions
1. Prepare the Cookie Dough
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the dry ingredients: flour, cocoa powder, cornstarch, baking soda, and salt.
- In a separate bowl, beat the butter, white sugar, and brown sugar until fluffy.
- Mix in the egg, vanilla extract, vinegar, and red food coloring until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
2. Shape and Bake
- Use a cookie scoop to form 1-tablespoon-sized balls of dough. Place them 2 inches apart on the prepared baking sheets.
- Bake for 7-9 minutes or until the tops look just set. Avoid overbaking to keep them soft.
- Let the cookies cool completely on the baking sheets before transferring them to a wire rack.
3. Make the Cream Cheese Frosting
- In a large bowl, beat the butter, shortening, and cream cheese until smooth.
- Gradually mix in the powdered sugar and salt, beating until fluffy.
- If the frosting is too thick, add heavy cream 1 tablespoon at a time until you reach the desired consistency.
4. Assemble the Sandwich Cookies
- Spread or pipe a generous layer of frosting on the bottom of one cookie.
- Place a second cookie on top to create a sandwich.
- Repeat with the remaining cookies and frosting.

Tips for Perfect Red Velvet Sandwich Cookies
- Use Gel Food Coloring: Gel food coloring gives a more vibrant red hue without affecting the consistency of the dough.
- Measure Flour Accurately: Use the spoon-and-level method to avoid dense cookies.
- Don’t Skip the Vinegar: It’s key for the classic red velvet tang and reacts with baking soda to create a soft texture.
- Use a Cookie Scoop: This ensures uniform cookies that bake evenly.
- Chill the Dough (Optional): While not required, chilling can make the dough easier to handle if it’s sticky.
Variations & Substitutions
- Cake Mix Shortcut: Use a boxed red velvet cake mix to save time. Follow the package instructions for cookies, then sandwich with cream cheese frosting.
- Different Frostings: Swap the cream cheese frosting for buttercream, marshmallow fluff, or whipped ganache.
- Add Mix-Ins: Stir in white chocolate chips or chopped nuts for extra texture.

FAQs
Absolutely! You can use buttercream, marshmallow fluff, or even a whipped ganache as a substitute for the cream cheese frosting. Just ensure the consistency is thick enough to hold the cookie sandwiches together.
Yes, you can use natural food coloring, but the intensity of the red color might be less vibrant compared to gel or liquid food coloring. Beetroot powder or a natural red food dye can work as alternatives, but you may need to adjust the quantity to achieve the desired color.
Yes, you can substitute vegetable shortening with additional butter or cream cheese. However, keep in mind that shortening helps stabilize the frosting, so the texture might be slightly softer if substituted.
Ensure that your butter is softened but not melted and measure the flour accurately. If the dough seems too soft, you can chill it in the refrigerator for 20–30 minutes before forming the cookie balls.
Yes, the cookies can be frozen before or after sandwiching. For best results, freeze the cookies individually and assemble the sandwiches after thawing. Store in an airtight container for up to 2 months.
Vinegar reacts with the baking soda and enhances the leavening process, which helps create soft and tender cookies. It also contributes to the tangy flavor that complements the cocoa powder in red velvet recipes.

Related Recipes
Love these red velvet sandwich cookies? Check out these other red velvet-inspired recipes:
Share Your Creation
Did you try these red velvet sandwich cookies? Snap a picture and tag us on Instagram or Pinterest, Don’t forget to save this recipe for later and share it with your fellow red velvet lovers. Let’s spread the joy of baking together!


Pin this recipe so you’ll always have it on hand when your next craving hits. Happy baking!

Red Velvet Sandwich Cookies
- Total Time: 38 minutes
- Yield: 10 sandwich cookies 1x
Description
Soft, chewy red velvet sandwich cookies with a tangy cream cheese frosting. Easy to make and perfect for any occasion.
Ingredients
For the Cookies:
- 1 2/3 cups all-purpose flour
- 1 1/2 tbsp cocoa powder
- 2 tsp cornstarch
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup white sugar
- 1/3 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp vinegar (white or apple cider)
- 2 tsp red food coloring (gel or liquid)
For the Cream Cheese Frosting:
- 1/4 cup unsalted butter, softened
- 2 tbsp vegetable shortening
- 3 oz cream cheese, softened
- 1 1/2 to 2 cups powdered sugar
- 1/4 tsp salt
- 1 tbsp heavy cream (optional, for consistency)
Instructions
Prepare the Cookie Dough:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the dry ingredients: flour, cocoa powder, cornstarch, baking soda, and salt.
- In a separate bowl, beat the butter, white sugar, and brown sugar until fluffy.
- Mix in the egg, vanilla extract, vinegar, and red food coloring until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
2. Shape and Bake:
- Use a cookie scoop to form 1-tablespoon-sized balls of dough. Place them 2 inches apart on the prepared baking sheets.
- Bake for 7–9 minutes or until the tops look just set. Avoid overbaking to keep them soft.
- Let the cookies cool completely on the baking sheets before transferring them to a wire rack.
3. Make the Cream Cheese Frosting:
- In a large bowl, beat the butter, shortening, and cream cheese until smooth.
- Gradually mix in the powdered sugar and salt, beating until fluffy.
- If the frosting is too thick, add heavy cream 1 tablespoon at a time until you reach the desired consistency.
4. Assemble the Sandwich Cookies:
- Spread or pipe a generous layer of frosting on the bottom of one cookie.
- Place a second cookie on top to create a sandwich.
- Repeat with the remaining cookies and frosting.
Notes
- Use gel food coloring for a vibrant red color.
- Frosted cookies can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 220 kcal
- Sugar: 18g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Red Velvet Sandwich Cookies, Red Velvet Cookies, Easy Red Velvet Cookies Recipe