Description
Deliciously chewy red velvet sandwich cookies filled with a creamy cream cheese filling.
Ingredients
Scale
- 1⅔ cups (210 g) all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tbsp cornstarch (for extra chewiness)
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) brown sugar, packed
- 1 large egg, room temperature
- 1½ tsp vanilla extract
- 1 tsp red gel food coloring
- 1 tsp white vinegar
- 8 oz (225 g) cream cheese, softened
- ¼ cup (57 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar
- 1 tsp vanilla extract
Instructions
- In a medium bowl, whisk together flour, cocoa powder, cornstarch, baking soda, and salt.
- In a large mixing bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in egg, vanilla extract, food coloring, and vinegar until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Cover and refrigerate the dough for at least 30 minutes to make it easier to handle.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop 1–1½ tablespoon portions of dough, roll into balls, and place 2 inches apart on the baking sheet.
- Bake for 8–10 minutes, until edges are set but centers are still soft.
- Let cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
- Beat cream cheese and butter until smooth.
- Gradually add powdered sugar and vanilla extract, mixing until creamy and fluffy.
- Pipe or spread cream cheese filling on the flat side of one cookie and top with another cookie to form a sandwich.
Notes
- Chilling the dough is essential for achieving the perfect texture.
- Ensure the cookies are slightly underbaked for a chewy center.
- Store cookies in an airtight container to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg