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These soft and chewy Red Velvet Cookies have a rich chocolate flavor, cream cheese frosting, and a stunning red color perfect for Valentine's Day, Christmas, or any special occasion.
Fun and Festive Red Velvet Cookies
I love how impressively beautiful these Red Velvet Sandwich Cookies are, but they're so easy to make. They have a soft, chewy texture and the tangy cream cheese frosting creates the perfect balance of flavors. We love to sandwich the cookies together, but you could also just spread cream cheese frosting on top of each red velvet cookie.
Check out all of my Valentine Recipes, like my Valentine Cupcakes, Raspberry Scones, Chocolate Turtles, Meringue Roulade, Sugar Cookie Bars, Mini Pavlova, Flourless Chocolate Cake, Chocolate Strawberries, or Valentine's Cookies!
How to make Red Velvet Cookies:
Make Cookie Dough: Combine dry ingredients. In a separate bowl, beat butter and sugar until light and fluffy. Add egg and food coloring, mixing to combine. Stir in dry ingredients on a low speed.
Bake: With a tablespoon, scoop the dough into balls on a parchment lined baking sheet (you should be able to get 24 dough balls to make 12 sandwich cookies). Gently flatten the balls slightly then bake at 375°F for 8-10 minutes, until the edges start to set. Cool for 10 minutes then transfer to a wire rack.
Assemble: When the cookies are completely cool, make cream cheese frosting and spoon some frosting on the bottom of one cookie and gently sandwich with another one. I like to do a pretty small scoop of frosting for my perfect frosting to cookie ratio. If you like these, make sure to try my classic Homemade Oreo's, Oatmeal Creme Pies, and Peppermint Sandwich Cookies.
Red Velvet Cookies
Equipment
- Stand Mixer , or
Ingredients
- 1 1/2 cups all-purpose flour
- 2 Tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, , softened
- 1 large egg
- 1 Tablespoon liquid red food coloring
Cream Cheese Filling:
- 1/4 cup butter
- 4 ounces cream cheese, , softened
- 1 3/4 cups powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
For the Red Velvet Cookies:
- Preheat oven to 375 degrees F. Line two cookie sheets with parchment paper.
- Whisk together the flour, cocoa powder, baking soda, baking powder, and salt.1 ½ cups all-purpose flour, 2 Tablespoons unsweetened cocoa powder, 1 teaspoon baking soda, ¼ teaspoon baking powder, ¼ teaspoon salt
- In a separate mixing bowl, beat together the butter and sugar until light and fluffy. Add the egg and red food coloring and mix to combine. Add the dry ingredients and mix on low speed, just until combined.1 cup granulated sugar, ½ cup unsalted butter, 1 large egg, 1 Tablespoon liquid red food coloring
- Scoop tablespoon size balls onto cookie sheets (should make about 24 cookies). Use a measuring cup or the palm of your hand to gently flatten the balls just slightly.
- Bake until edges start setting, about 8-10 minutes. Cool for 10 minutes on baking sheet before transferring to a wire rack to cool completely.
Cream Cheese Frosting:
- Beat together the cream cheese and butter until smooth. Add powdered sugar and vanilla then mix until smooth. Add more powdered sugar or a splash of milk, if needed, until desired consistency is reached.4 ounces cream cheese, ¼ cup butter
- Assemble: Once the cookies have cooled, add a small spoonful of cream cheese filling onto one cookie. Place another cookie on top and press them together to make a cookie sandwich.
- Store cookies in an airtight container in the refrigerator for up to 1 week.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Cookie recipe adapted from Red Velvet Lover's Cookbook by Deborah Harroun.
I originally shared this recipe February 2018. Updated February 2022, February 2024 and January 2026.
I can’t get that rich red colour. Any suggestions?
The key is using liquid food coloring (not gel), and using enough of it. The recipe calls for 1 tablespoon, but if you want a really deep, vibrant red, you might need to bump it up to 1½ to 2 tablespoons.
i just ran out of all purpose flour, is there any other flour I can substitute it with?
You can definitely substitute all-purpose flour with cake flour—just use 1¾ cups of cake flour in place of the 1½ cups all-purpose. It’ll keep the cookies soft and tender, which works great for this recipe.
_stacy