This easy Red Velvet Cookies recipe is made from scratch and makes the best soft and chewy red velvet cookies with cream cheese frosting sandwiched in the middle.

Want more cookie recipes? Try my Pecan Sandies, Chocolate Mint Cookies, or the best Chocolate Chip Cookies!

Three red velvet cookies with cream cheese frosting, stacked on top of each other on a plate.

Why I love these cookies:

  • Delicious – The chocolate flavor with hints of vanilla is absolutely divine, especially with the cream cheese frosting. They are thin enough that it’s not overwhelming when you sandwich two cookies together.
  • Beautiful – Whether you are looking for a festive holiday cookie for Valentine’s Day or Christmas, or just looking to make something a little extra special, these are made to impress!
  • Soft – These cookies have a perfect soft and chewy texture! Similar to the classic Homemade Oreo Cookies.

How to make Red Velvet Cookies:

Make Cookie Dough: Whisk together flour, cocoa powder, baking soda, baking powder, and salt. Beat together butter and sugar in a separate bowl until light and fluffy. Add egg and red food coloring to wet ingredients and mix to combine. Add dry ingredients and mix on low speed.

Red velvet cookie dough in a mixing bowl.

Scoop and Flatten Dough: Use a tablespoon measuring spoon to scoop the dough into balls. You should be able to get 24 dough balls (for a total of 12 sandwich cookies.) Use a measuring cup or the palm of your had to gently flatten the balls slightly.

Red velvet cookie dough balls on a cookie sheet.

Bake: Bake cookies at 375 degrees F for 8-10 minutes, until edges start setting. Cool for 10 minutes on baking sheet before transferring to a wire rack to cool completely.

Be careful not to over-bake them, or you’ll end up with crunchy cookies. You just want the edges to be just set when you take the cookies out of the oven. They will continue to cook on the hot cookie sheet, out of the oven.

Baked red velvet cookies on a cooling rack.

Make Cream Cheese Frosting: Beat together the cream cheese and butter until smooth. Add powdered sugar and vanilla and mix until smooth. Add more powdered sugar or a splash of milk, if needed, until desired consistency is reached.

Assemble Cookies: Spoon some cream cheese frosting onto the bottom of one of the cookies. I do a pretty small scoop of frosting so the cookies aren’t too rich. Add another cookie on top to make a cookie sandwich.

Cream cheese frosting in a mixing bowl next to another photo of a scoop added on top of a red velvet cookie.

Cover and refrigerate the cookies until ready to eat. Store in the fridge for up to 1 week.

Freezing Instructions: These cookies freeze really well! Place them in an airtight container and freeze for up to 3 months.

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Recipe

Three red velvet cookies with cream cheese frosting, stacked on top of each other on a plate.
Prep 15 mins
Cook 10 mins
Total 25 mins
Save Recipe

Ingredients
 
 

Cream Cheese Filling:

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.
  • 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.
  • 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 and mix until smooth. Add more powdered sugar or a splash of milk, if needed, until desired consistency is reached.
  • 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

Freezing Instructions: Place cookies in a a freezer safe airtight container and freeze for up to 3 months.

Nutrition

Calories: 332kcalCarbohydrates: 47gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 56mgSodium: 212mgPotassium: 61mgFiber: 1gSugar: 34gVitamin A: 504IUCalcium: 22mgIron: 1mg

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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.

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    I love it, made it for my son birthday and took it to the school for his classmates. I wish I can put the picture to the one I made

    1. So glad you loved them!! Please share you picture with us on social media (Facebook, Instagram, or pinterest) You can tag us! Thanks again.

  2. 5 stars
    Love these cookies! Crisp exterior with a nice chew on the inside, and such a nice flavor riff on red velvet cake. They could be made using different food colorings in cookie, or frosting, or both, to celebrate anything. Our only mistake was flattening dough a bit too much resulting in a larger diameter cookie. Second time will be perfect!

  3. Really wanted to like this recipe, but unfortunately these cookies were the driest I’ve ever tasted. They lacked flavor weren’t sweet at all. And the instructions for cooking 8 to 10 minutes were way too long for my oven I could only cook them for six minutes and they still are dry. This recipe unfortunately is going to be trashed don’t make the mistake that I made and waste all your time making meals only to find out this is the worst recipe!

  4. This is NOT a “Red Velvet” cookie.
    Chocolate batter with a ton of artificial food color does not make this a Red Velvet.
    Please! Find a better name.
    Red Sweetheart
    Red Wafer
    Red Sandwich cookie
    But, this is certinally NOT *Red Velvet

    *Red Velvet is more about the velvety texture of the batter and the chemical reaction of ingredients that tinge the batter “red”

    Respectfully Submitted,
    Pa

    1. I respectfully disagree, but you’re welcome to your opinion (did you actually try the recipe?).

      1. 5 stars
        I’ve never seen a red velvet recipe WITHOUT the red food coloring. “….chemical reaction of ingredients that tinge the batter “red”…” I think not! good job

        1. 5 stars
          I agree with you. I have made Red Velvet cakes for over 50 years, and, YES, I always had to put in food coloring. It is sad, but it seems that some people just need to bash others to make themselves feel better. Great job Lauren. Merry Christmas.

    2. Sorry Park Ave. If you ever make this cake or cookies, and they have a chemical reaction which turns them red, Please throw it in the trash immediately. It will probably poison you!

  5. 5 stars
    These turned out perfect! Lauren, you are an angel. I have made a few of your recipes and they have all turned out amazing. Wish I could share pictures. These were just the perfect balance of chewy and soft. I will be sharing with my coworkers.

  6. i think this cookies or soo good and i love your sight i have made so many thing off of here and it has got me more in to baking

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