Red Velvet Sandwich Cookies

Total Time:
40 min
Prep:
30 min
Cook:
10 min

Yield:
12 to 15 sandwiches
Level:
Easy

CATEGORIES
Ingredients
  • 1 1/3 cups all-purpose flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 2 tablespoons buttermilk
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring
  • For the Cream Cheese Frosting:
  • 1 pound cream cheese, softened
  • 2 sticks butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • 3/4 cup finely chopped pecans, optional
Directions

Preheat oven to 375 degrees F.

Mix together flour, cocoa powder, baking powder, baking soda and salt in a small bowl.

Cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs 1 at a time. Then beat in the buttermilk, vinegar, vanilla and red food coloring. Once combined, add the dry ingredients to wet. Mix until thoroughly combined.

Onto a parchment lined sheet tray, drop batter using an ice cream scoop, forming 2-inch round circles.

Bake for 10 minutes, until baked through. Cookies should be cake-like and light. Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter, and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Spread the cream cheese frosting between 2 cooled cookies and roll the edges in finely chopped pecans, if desired.

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    These are quite a tasty cookie. I'm going to use the recipe to compete in my annual cookie competition! I have a few notes from several years of baking experience and also after reading other reviewers' comments: 
    1. I doubled the batter and used a 1 tbsp (#70) ice cream scoop, this yielded 82 individual (about 2" cookies) and 41 sandwiches. 
    2. I needed 3/4 of the frosting recipe (1.5 sticks butter, 1.5 packs of cream cheese, 3 cups confectioner's sugar) and it was perfect for 41 sandwiches, with about 2 teaspoons on each sandwich. 
    3. For fluffier instead of flat cookies, be sure to refrigerate your dough before baking and in between batches. They do spread so leave space between each cookie. 
    4. I have silicone liners on my cookie sheets and the cookies actually stuck a bit, so don't skip the parchment. 
    5. DO NOT stack the sandwiches, they will stick together! Put wax paper in between them and be careful if you rest them on a rack, bc the rack left indents in my cookies. 
    Happy Baking!
    Super easy and fast. I used a whoopie pie cookie sheet and it helped to keep them from spreading to much and to shape them. I used an ice cream scoop and they turned out great. I have a convection oven so they cooked in 7 minutes. As I started to make the frosting I realized there was going to be WAY to much so I halved the recipe and still had extra. Next time I will double the cookie recipe with half the frosting and that will be perfect. My husband LOVED them.
    A frequent holiday requested treat. (If I told them I made them year round and not just Christmas and Valentines Days, they'd never let me leave the kitchen. It's also fun to play with other food colorings than just red, but the green and lavender colors tricks the mind to expecting and rasberry or lime, respectively flavor. Great recipe.
    This is a really good recipe. However, the first batch of cookies I made, they were perfect. But the second and third were a little too crispy on the edges. If ur using a small ice cream scoop, I think 8 or 9 minutes would be better. Frosting was perfect. Will definitely make again.
    These were fantastic! They were also HUGE cookies. Mine spread A LOT. Next time I will maybe use a TBSP of batter for each cookie to make the batter stretch and have smaller sandwiches. I made these to take to a Christmas party so needed more than what it made because of the size. But they went fast! Overall, Paula doesn't disappoint with these!
    These were great. I made them for my bowling league as an after dinner treat. They were gone in about 10 minutes. However, when I made the whoopie pies, I had enough frosting to cover to cars. I would HIGHLY suggest to double the batter or to reduce the cream cheese frosting by half. But, the flavor was delectable.
    these are great . I did the filling with butter the first time . but the second time I use Parkay. not a good idea . But other than that they are good .. Just stick to the Recipe =]
    My kids loved these. I'd cut the frosting recipe by half next time. Also I'd refrigerate the cookie dough before baking as it gets messy. Overall I'd make these again.
    So very easy! It makes WAY too much frosting. Half it. You might still have extra. I was wishing this made more than 14 cookies. They were delicious!
    Tremendous!!! I was looking for a shortcut and used a box of red velvet cake mix and then I mixed all of the wet ingredients and substituted yogurt for buttermilk and they came out ah-may-zing!!!
    I love this recipe. I use a cookie scoop on a large sheet - the cookies end up melding together and it becomes a sheet cake essentially. It bakes in about 8 minutes, and I cut the whole sheet in half, frost one half, then pile on a layer (the other half and ice the top! Then it's like a layered cake i cut into bite size brownie pieces. I always halve the frosting batch and it's still plenty. It's always a hit! Just make sure you don't overcook the cake. The cake should come out just before it looks "done" because it continues to cook on the hot sheet (rule of thumb for baking cookies.
    I'm not really a red velet fan... but I made this for a group of students... They loved it! It was not hard and the icing is divine! Thanks for another great recipe!
    They turned out AWSOME!!! but I changed it around a bit, I wanted an easier recipe I used a red velvet cake mix, i omitted the flour,salt,soda,baking powder. I added everything else, instead of the apple cider vingar I used sugar cane vingar. I used a cookie scoop to make my cookies just the right size. the first batch I rolled them in the pecans like it said but now i like to add the pecans to the frosting. I did find that you could make any flavor cake mix you want and they turn out great. choclate with mint frosting is very good. I am going to try the butter pecan cake mix next. I cut the frosting recipe in half and used the cookie scoop to fill them with the frosting just the right amount.
    Like all of the other reviewers, we agree that the frosting is a too much, and b tastes awesome. It is rich, creamy, but not too sweet. 
     
    However, we were not so successful with the cookie part of the recipe. I used an ice cream scoop as recommended, but the cookies were far too large. The cookies didn't cook properly, and were thinner than those in the picture that appeared to be thicker and cake like.
    I love this recipe, so easy and yummy! I made them for a St. Patrick's Day party and used green food coloring and rolled them in shamrock shaped sprinkles. Very cute!
    Very easy and so pretty! I didn't want huge cookies so I used a tablesoon and filled it so it was very slightly rounded with dough. It turned out a normal sized cookie. I doubled the batch of cookies but only made one serving of icing. I had enough icing left over for a 3rd batch of cookies. I left the cookies in the oven 4 the recommended time, but next time I'll take them out 1-2 minutes earlier. I like soft cookies but mine had a very slight crunch to them. Also, next time I will cream the sugar a butter longer (6-8 minutes so the cookies will rise more than they did this 1st time around. I used one sheet of (ungreased parchment paper for all the cookies and they turned out GREAT. This is a definite repeat.
    This is a great recipe It was so very easy to make and they definitely were the hit of the day. The filling did make a lot but it keeps well in fridge.The recipe actually made 14 cookies and they were all very nice size. I did nor use parchment paper instead I used my cooking stones next time I will definitely use parchment paper. All in all this was a wonderful recipe and I will definitely make them again
    These are AWESOME! So very easy to make and sooo delicious! The filling did make way to much and I made the sandwiches generously. They are light and fluffy and the frosting gives it just the right amount of sweetness. A perfect treat for Valentines Day. I made smaller ones and rolled them in sprinkles for the kids and made the Paula size ones and rolled in the pecans for the adults. Now, what to do with the left over frosting in my fridge...hard to keep my self from just eating it it's so yummy! Oh, and for all who want to know, if you make 12 sandwiches they are 615 calories each. :
    I made these for a family party over the holidays and they were a big hit. The cheesecake filling is to die for but beware, it makes WAY too much. Also, be careful about the size of the cookies. If you aren't careful, you'll make burger sized whoopie pies! The cookies were soft and yummy.
    I think I am in LOVE!! I absolutely love red velvet cake but I must say that this was way better! I made Ms Paula's red velvet cake last week and had so much frosting left over. Upon cleaning my fridge this morning I came across the container, so I decided to give these a try. So glad I did. I used half a scoop from the ice cream scooper and they came out perfect. I only got about 10 cookies assembled. My kids were eating them up as I was making them. They loved these more than the cake. A++++ on this recipe. Will become part if my recipe book.
    Tasty? What did you think?I didn't have an ice cream scoop when I made the cookies so I eyeballed it and my cookies turn out pretty big! That made the samis pretty big, so they were kind of overwhelming to eat all in one sitting. So be careful with the cookie size! We had to cut them in quarters of halves b/c they were too rich to eat the whole thing. They were really good and flavors all came together perfectly. I will definitely be making these again!
    A delicious accompaniment to my holiday baking spread. Pecans add texture and great flavor. One caution: of course we all know oven temps vary, but be careful not to overcook. One small batch of mine overcooked. I adjusted the time to correct this. The others came out as Paula indicates in recipe. Also, size matters here so scoop according to your preference. Thanks Paula for another great recipe!
    These are so yummy and easy to make. However, if you make them as called at 2 inches each they come out huge and yield about 8 sandwiches. If you crave that more holiday 1-2 bit size, make them about the size of a half dollar. I got about 20 little sandwiches that I took to our Christmas gathering that were a huge hit! Defiantly keeping this recipe
    Easy, fun and yummy.
    I was Very Surprised on How Easy This Recipe was! I made this for coworkers and They Loved it! The whole Recipe makes about 15 Cookies if you use a Cookie Dropper, I would advise that You cut the Cream Cheese Frosting in Half, I still Had Alot left! I can't wait to make these for my family for the Holidays! It is Very Easy and You can Find all the Items at your local Grocery Store!
    Delicious! I followed the reviews and doubled the cookie batter and cut the the filling back by 1 cup of powdered sugar and 1 stick of butter - still had lots of filling left over so made a spice cake and frosted that with remainder - very good recipe - thanks Paula!
    My daughter-in-law loves red velvet cake. Thought I would try these cookies, just for a change and she absolutely loved them. We all did!
    I make cookies each year for my office and close friends as a Christmas present. Each year I send out a list of cookies to chose from and I make the top 3. This one always is number one and every always ask for more of them.
     
    And they are super easy to make.
    I have baked the cookies and am getting ready to make the "creamy filling". However; I was wondering what size of ice cream scoop SHOULD I have used?? I have a 1-5/8 ounce scoop and only ended up with 8 cookies (16 unassembled ... and the recipe says it will make 12-15. Yikes... I'm a bit short, so will have to mix up another batch for the Christmas dinner tomorrow.
    I made these for Thanksgiving. I doubled the cookie recipe hoping to make up for the excess of frosting (thank you to everybody who posted that tidbit of info....the only thing I did differently with the frosting was used one stick of butter instead of two. I loaded down my double recipe of cookies with the frosting and still had a ton of frosting left! I used a small cookie scooper for the cookies, and I thought they came out just the right size, a little bigger than a cookie, but not as huge as the ones Paula made. They were fantastic, loved them! Big hit with the family! They are cake-y, think of it like a red velvet cupcake in a cookie sandwich form. Don't know why others had problems with the cookies, very easy to make, came off the parchment easily. If you like red velvet, try this recipe, they are great!
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