We’ve all gone a little crazy for these chewy Red Velvet Cookies with cream cheese filling. There’s something about that delicious red velvet flavor, with hints of vanilla and undertones of chocolate, mixed with the flavors from the filling that have me falling hard for these cookies!

A stack of homemade red velvet cookies with cream cheese filling.

They remind me a lot of my favorite Homemade Oreo Cookies. They’re chewy, but pretty thin, so that you’re not overwhelmed when you sandwich two cookies together.

How to make red velvet cookies:

Start with making the cookie dough. I use liquid red food coloring to get that great red color.

The dough has two tablespoons of unsweetened cocoa powder in it, so that you get the undertones of chocolate that everyone loves in red velvet cookies, but it’s not overwhelming.

Once the dough is made, 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.)

An overhead photo of a cookie sheet with balls of red velvet cookies dough, next to another photo of a cookie sheet with a measuring spoon pressing one of the cookie dough balls flat.

Use the palm of your hand or the back of a measuring spoon to gently press down on the tops of the cookies to flatten them slightly.

Now they’re ready to bake!

An overhead photo of a cookie sheet with red velvet cookie dough that's ready to bake, next to another photo of a cookie sheet with the baked red velvet cookies.

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.

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.

Cover and refrigerate the cookies until ready to eat.

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

A plate full of red velvet cookies with cream cheese filling.

If you love red velvet, don’t miss these favorites:

 

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Recipe

A stack of red velvet cookies with cream cheese filling.
Prep 15 mins
Cook 8 mins
Total 23 mins
Add to Meal Plan

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 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.
  • Use a tablespoon measurer to scoop the dough and then roll into balls (should make 24 cookies).
  • Line the dough balls on the prepared baking sheets. Use a measuring cup or the palm of your hand to gently flatten the balls just slightly.
  • Bake until edges start setting, about 8-9 minutes. Cool for 10 minutes on baking sheet before transferring to a wire rack to cool completely.

For the cream cheese filling:

  • 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.

Nutrition

Calories: 468kcalCarbohydrates: 78gProtein: 4gFat: 16gSaturated Fat: 9gCholesterol: 55mgSodium: 226mgPotassium: 97mgFiber: 1gSugar: 53gVitamin A: 515IUCalcium: 27mgIron: 1.8mg

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Cookie recipe adapted fromRed Velvet Lover’s Cookbook by Deborah Harroun

 

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RATE this recipe and COMMENT below! I would love to hear your experience.

 

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About The Author

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
    We love traditional sandwich cooke and I thought we would give these a try for Valentines day. They were a huge hit! Thanks so much!

  2. Haven’t made them yet, but they do look good, but don’t like the idea of using red food color!
    Can it be left out, and what would you use in the place of that?

    They kinda look like oatmeal pies and I love those…..

  3. 5 stars
    Made these for some friends they turned out amazing and I absolutely love them what a fantastic recipe!

  4. 4 stars
    I really like how this recipe turned out. I didn’t end up with sandwich cookies, however. I may have made a mistake somewhere with the cream cheese filling but it came out a little thin. I ended up adding a bit more confectioner’s sugar then using it has a frosting for the cookies. The end result was richly delicious and I plan on making them again very soon.

  5. 5 stars
    Made these for Valentines Day for friends and family, got raving reviews so thought I should have one myself ( usually I can resist) oh my they are delicious. Will be making these again and again.
    Thanks for your great recipes