Red Velvet Cookies w / Cream Cheese Filling
*TRIED & TRUE* Soft n chewy red velvet cookies with a cream cheese filling! Easy, from-scratch cookie sandwich recipe”
Watch me make these soft n chewy red velvet cookie sandwiches from start to finish!
It’s the first day of December!! Which means it’s time to bring on all things sweet and all things red velvet!!
Hopefully, you’ve already made this red velvet cake which is one of the most popular cake recipes on my blog to date!
Oh and these amazingly chewy red velvet brownies!!
Today I’ve got another delicious red velvet recipe to add to the stash, Red Velvet Cookies w/ Cream Cheese Filling!!
These guys are, omg yall. Let’s just take a moment of silence.
Shhhh not yet.
Ok.
That was for the extra stomach roll I created from eating batches of these.
Hey, January will be here before you know it so until then I’m going to explore the culinary world with joy and reckless abandonment!! Wanna join me!!?
We’ll start our journey by enjoying these ultra chewy red velvet cookie sandwiches! They. Are. So. Freaking. Delicious!
You keep these cookies in the fridge so the filling is like cheesecake and the cookie stays so soft and chewy.
They pack in an authentic red velvet taste which is slightly chocolatey, slightly vanilla, with a hint of buttermilk. The cream cheese filling just brings it right on home to the familiar red velvet territory!
Feel free to throw in some pecans or walnuts. My kids get all weirded out with nuts sometimes, so I left them out. But they sure would look pretty sprinkled around the sides of the filling.
These red velvet cookies are probably my new favorite cookie this season.
Get the Recipe: Red Velvet Cream Cheese Cookie Sandwiches
Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter, room temperature
- 1 egg
- 2 tablespoons buttermilk
- 1/2 teaspoon vanilla extract
- 2 tablespoons red food coloring
- 1 ½ cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- CREAM CHEESE FILLING
- 8 oz. cream cheese
- 1 cup powdered sugar
- 1/4 cup butter, room temperature
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350 F.
- Line a baking pan with parchment paper, set aside
- In a large bowl cream together sugar and butter.
- Mix in egg, buttermilk and vanilla extract.
- Stir in red food coloring. Set aside.
- In a separate bowl, whisk together flour, baking soda, salt, and unsweetened cocoa powder.
- Stir dry ingredients into the wet ingredients just until combined.
- Using a mini ice cream scoop, scoop out the dough and place 2 inches apart on a baking sheet. (roll the balls to make them smoother on the surface)
- Bake for 7-8 minutes.
- Remove from oven and let cookies sit in the pan for 1-2 minutes and then place on a cooling rack.
- To make the cream cheese filling, cream together cream cheese, powdered sugar, butter and vanilla extract until combined.
- Place filling in a piping bag.
- Once cookies are cooled, pipe cream cheese filling in the center of a cookie and top with another cookie.
- Place in the fridge for at least 3 hours to set the filling.
- Store in the fridge.
Hi Monique!
When I saw this recipe and watched the video, I instantly fell in love. I’m planning on making these for a party next weekend and I had a few questions which I’m hoping you can answer for me.
First of all, I saw that your recipe says it makes 16 sandwiches, but in the video I only saw you make 15 cookies, which i’m assuming made 7 sandwiches. So I was a little confused and wondering how many total cookie sandwiches one recipe would make.
Second of all, I need to make approximately 30 sandwiches. So if I doubled the recipe would everything still turn out fine or would it be off?
Finally my last question is, what kind of butter unsalted or salted? I saw in the video you said to put in butter and on the recipe I wasn’t sure because I saw butter twice. So if you could clarify it’d be awesome.
Thanks Monique for the amazing recipe and I hope you can get in touch with me soon.
XOXO,
Jessica
Anything red velvet has my attention. Trying to make these with the kids I forgot to put in the egg and vanilla extract until after I put in the red food coloring. Nevertheless I added it after and it still came out fine. My first set of cookies got burned as I left them in a little to long. I put the remaining dough in the fridge and the second time around everything was better. The dough was easier to scoop and roll. I baked them for 7 min or so and they came out perfect. The icing was great even though yet again I forgot to put in the butter until after I mixed the cream cheese and powdered sugar. I went back and mixed the butter in and it was just enough sweetness-still turned ouy great. All in all a simple recipe and took no time at all. I made these for my daughter’s teacher. I will definitely be making these again for the holidays. I may try the brownies next as well as maybe make colored dough for Easter or just because. Thanks Monique for a quick and easy treat!
Just got a brand new electric range and of course I had to try it out, I decided to make this cookies cuz they look so yummy…I’m a fan from Denver, Co…..and I just want people to know that sometimes they cooking time may vary depending in the alttitude….it took 6 mins for the cookies to be done…..thank you Monique for this amazing yet easy recipes….
Can these be made gluten free? I need these in my life.
I don’t see why not!I like to use Pamela’s gluten-free flour when I’m doing a gluten-free cookie recipe.
I can’t wait to try this recipe. Im a red velvet cake lover. This will be my first time trying. Wish me luck. Thanks Diva
These look yummy! I’m a long time fan. This will definitely be added to the must try list.