If you love red velvet, cream cheese frosting, and the idea of eating two cookies at once, these red velvet sandwich cookies are for you. Made from scratch and perfect for Valentine’s Day or any occasion.
These red velvet sandwich cookies are a soft, chewy homemade take on red velvet Oreos. They offer a subtle cocoa note, a vibrant red hue, and a tangy cream cheese filling—two cookies and one delightful bite.
If you’re picky about color and texture, these deliver a bright, photo-ready red and a tender, slightly cakey chew.
I’ve spent time refining this recipe to get the color and texture just right. And because red velvet belongs with cream cheese frosting, these cookies are sandwiched with a smooth, tangy filling that balances the sweet cookie perfectly.
How to make Homemade Red Velvet Oreos
These cookies are made from scratch but are straightforward to prepare. Here’s the general method:
- Whisk the dry ingredients together: all-purpose flour, cocoa powder, cornstarch, baking soda, and salt. The cornstarch keeps the cookies extra soft.
- Cream the butter with white and brown sugar until light and fluffy.
- Add the egg, vanilla extract, red food coloring (gel or liquid), and vinegar. The vinegar contributes a subtle tang that complements the red velvet flavor.
- Gradually mix the dry ingredients into the wet mixture until just combined.
Form the dough into tablespoon-sized balls (a cookie scoop helps) and place them about 2 inches apart on a parchment-lined baking sheet. The dough can be sticky, so a scoop is handy and keeps your hands cleaner from red coloring. No chilling required.
Bake at 350°F (175°C) for 7–9 minutes, or until the tops are just set. Remove from the oven and let the cookies cool completely before filling.
The cream cheese frosting is smooth, slightly tangy, and pipeable. For a brighter white and a firmer texture, this version includes a bit of vegetable shortening in addition to butter and cream cheese. If you prefer not to use shortening, extra butter works as a substitute, though the frosting may be a touch softer.
Beat the softened butter, shortening, and cream cheese until smooth, then add powdered sugar and a pinch of salt until you reach your desired sweetness. If the frosting becomes too thick, thin it with a tablespoon of heavy cream.
To assemble, spread or pipe frosting onto the bottom of one cookie and sandwich a second cookie on top. Repeat until all cookies are paired. Any leftover frosting can be enjoyed by the baker (no judgment).
These red velvet sandwich cookies are perfect for Valentine’s Day, holiday plates, or a simple treat on a regular day. They store well: keep frosted cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Red Velvet Sandwich Cookies
Ingredients
Red Velvet Cookies
- 1 2/3 cups all-purpose flour
- 1 1/2 tbsp cocoa powder
- 2 tsp cornstarch
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, soft
- 1/2 cup white sugar
- 1/3 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp vinegar
- 2 tsp red food coloring, liquid or gel
Cream Cheese Frosting
- 1/4 cup unsalted butter, softened
- 2 tbsp vegetable shortening
- 3 oz cream cheese, softened
- 1 1/2 – 2 cups powdered sugar
- 1/4 tsp salt
- 1 tbsp heavy cream, if needed
Instructions
Red Velvet Cookies
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Preheat the oven to 350°F (175°C).
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Whisk together the flour, cocoa powder, cornstarch, baking soda, and salt.
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In a separate bowl, beat the butter with the white and brown sugar until light and fluffy.
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Mix in the egg, vanilla, vinegar, and red food coloring.
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Slowly add the flour mixture, about half at a time, and mix until just combined.
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Form the dough into 1-tablespoon balls, place 2 inches apart on a parchment-lined sheet, and bake 7–9 minutes until tops are set. Cool completely.
Cream Cheese Frosting
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Beat the butter, shortening, and cream cheese until smooth.
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Gradually add powdered sugar and salt, beating until the frosting reaches your preferred sweetness and consistency.
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If the frosting is too thick, beat in 1 tablespoon of heavy cream.
Make the Cookie Sandwiches
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Ensure the cookies are completely cooled.
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Spread or pipe frosting on the bottom of one cookie and sandwich with a second cookie.
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Repeat until all cookies are paired.
Notes
Frosted cookies keep in an airtight container at room temperature up to 3 days, or in the refrigerator up to 5 days.
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