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 Oatmeal Chocolate Chip Cookies, Sugar Cookie Bars, or S'mores Cookies!
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 red velvet sandwich 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.
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.
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.
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.
Storage and Freezing Instructions:
To Store: Cover and refrigerate the red velvet oreo cookies until ready to eat. Store in the fridge for up to 1 week.
To Freeze: These cookies freeze really well! Place them in an airtight container and freeze for up to 3 months.
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Recipe
Red Velvet Cookies
Equipment
Ingredients
- 1 1/2 cups all-purpose flour (190 g)
- 2 Tablespoons unsweetened cocoa powder (15 g)
- 1 teaspoon baking soda (5 g)
- 1/4 teaspoon baking powder (1 g)
- 1/4 teaspoon salt (1 g)
- 1 cup granulated sugar (200 g)
- 1/2 cup unsalted butter , softened (115 g)
- 1 large egg
- 1 Tablespoon liquid red food coloring (15 ml)
Cream Cheese Filling:
- 1/4 cup butter (57 g)
- 4 ounces cream cheese , softened (113 g)
- 1 3/4 cups powdered sugar (210 g)
- 1/2 teaspoon vanilla extract (2.5 ml)
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 then 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
Nutrition
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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 and February 2024.
This post contains affiliate links.
These cookies spread way too much, flattened out into a wafer cookie and they were very greasy. I think they have a bit too much butter. Would you have an y suggestions on how to make them fluffy where I can actually make them into a sandwich cookie like you have pictured?
Definitely not worth the rate it has. Basic cookie recipe, noting out of the ordinary. I expected more.
Good but does not make 12 sandwiches it only makes 6 when it’s meant to make 24 cookie it only made twelve and you will have extra frosting so have something in mind for that also it’s very buttery. Serving size is probably one sandwich. I would recommend adding more chocolate powder since it wasn’t very chocolatelty or you could add some chocolate chips to the dough. It’s good for all ages a twelve year old girl liked it and so did a sixty two year old woman.
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
So glad you loved them!! Please share you picture with us on social media (Facebook, Instagram, or pinterest) You can tag us! Thanks again.
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!
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!
So good!
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
I respectfully disagree, but you’re welcome to your opinion (did you actually try the recipe?).
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
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.
Well red velvet is actually just the dye always not the texture respectfully written by a red velvet lover
This is exactly what red velvet is…
A red velvet cookie is literally a chocolate cookie.
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!
Red velvet is literally chocolate with a bunch of red dye…. the difference in texture is because it’s not a cake, it’s a cookie.
Erm, actually🤓☝️ “Red Velvet” is the name of an all-female K-Pop group, of which there are five members. Checkmate!!! :p
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.
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