Red velvet is great. Cream cheese frosting is greater. Put them together in cookie form? That’s a sandwich worth fighting for. Soft, cocoa-kissed red cookies. Tangy, creamy filling. One bite. You’re hooked.
Make Cookie Dough
Preheat oven to 375°F (190°C). Line baking sheets with parchment.
Beat butter and sugars until fluffy (3 minutes). Add eggs, food coloring, and vanilla. Mix well.
Whisk flour, cocoa, baking soda, and salt. Gradually add to wet mixture. Mix until just combined.
Bake Cookies
Scoop tablespoon-sized balls of dough onto baking sheets (2 inches apart).
Bake 8-10 minutes until edges are set. Cool on sheets for 5 minutes, then transfer to a wire rack.
Make Filling
Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla. Beat until fluffy.
Assemble Sandwiches
Match cookies by size. Spread or pipe filling onto the flat side of one cookie.
Top with another cookie, pressing gently until filling reaches the edges.
Serve
Serve immediately or refrigerate for 15 minutes to set. Try not to eat them all.
Summary
Prep Time: 20 min | Bake Time: 10 min | Total: 30 min
Yield: 12 sandwiches | Difficulty: Medium
Storage Notes
Fridge (airtight): 5 days (filling needs refrigeration). Freeze unfilled cookies: 3 months. Thaw, then fill fresh. Bring to room temperature before serving for softest texture.
