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Red Velvet Sandwich Cookies | Magnolia Days

Red Velvet Sandwich Cookies

A recipe for Red Velvet Sandwich Cookies - cake-like cookies sandwiched together with a cream cheese filling.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Author Renee


For the Red Velvet Cookies:

  • 1 1/3 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter 1/2 stick, at room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • 2 tablespoons buttermilk at room temperature
  • 2 teaspoons white vinegar
  • 1 teaspoon vanilla extract
  • 1 tablespoon liquid red food coloring

For the Cream Cheese Filling:

  • 8 ounces cream cheese at room temperature
  • 1/2 cup unsalted butter 1 stick, at room temperature
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar measured then sifted


For the Red Velvet Cookies:

  1. Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.
  2. Sift together the flour, cocoa powder, baking powder, baking soda, and salt into a bowl. Whisk to thoroughly combine.
  3. In a large bowl, beat the butter and sugar using a hand mixer on medium high, until light and fluffy, about 3 to 4 minutes. Add eggs one at a time beating well after each addition. Add the buttermilk, vinegar, vanilla, and red food coloring. Beat until combined. Add the dry ingredients and beat on low speed until just combined. Do not over-mix.
  4. Use a cookie scoop or a small ice cream scoop to drop batter onto baking sheets. Bake for 10 minutes. The cookies should look cooked through and cake-like. Allow to cool 2 minutes on the baking sheet then transfer to a cooling rack. Cool completely.

For the Cream Cheese Filling:

  1. In a medium bowl, add the cream cheese, butter, and salt. Beat using an electric hand mixer until smooth and combined. Beat in the vanilla. Add the powdered sugar and beat on low until combined. Increase speed to medium and beat until lighter in consistency, about 1 to 2 minutes.

For the Sandwich Cookies:

  1. Spread or pipe filling on the bottom of a cookie. Top with another cookie. Repeat with remaining cookies and filling. Serve immediately or refrigerate. Refrigerate leftovers.

Recipe Notes

Cream cheese filling will be soft at room temperature. You can make it a thicker consistency by adding more powdered sugar. Note the filling will become more firm once it is refrigerated.