These Red Velvet cookies go by so many different names, red velvet whoopie pies, red velvet cookies, red velvet Oreos, and red velvet sandwich cookies. They are moist and a soft red velvet color served with a perfect cream cheese frosting.
I wanted to try and make a valentine themed treat since it is right around the corner. My husband and I are not big on celebrating the holiday, but I do love all the red and pink that you see in the store and the excuse to eat chocolate. I love these red velvet sandwich cookies because they are soft and have a delish cream cheese filling, and they are also easy to make!
I really filled my cookies with the cream cheese filling, that way they would look great for photos. I prefer less filling in my cookie sandwich. If you like a lot, the cream cheese filling definitely makes enough. I always have a good amount left over. 
I adapted this recipe from Red Velvet Lover’s Cookbook by Deborah Harroun
- Cookies
- 1½ cups all-purpose flour
- 3 Tbsp unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 Tbsp + 1 teaspoon liquid red food coloring
- Filling:
- 2 cups powdered sugar
- 6 tablespoons butter, softened
- 8 oz cream cheese, softened
- 1 tsp vanilla extract
- For the cookies:
- Preheat oven to 375 degrees. Line two cookie sheets with parchment paper.
- In a mixing bowl whisk together flour, cocoa powder, baking soda, baking powder and salt to combine.
- In an electric stand mixer with a fitted paddle, attachments beat together the butter and sugar on medium-high speed for 3-4 minutes, until pale and fluffy.
- Mix in egg, vanilla, and food coloring. On low speed add the dry ingredients and mix until combined.
- Scoop 1 tablespoon size dough balls and place on cookies sheet about 1.5 to 2 inches apart. Bake until edges begin to set, about 8-9 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely. (the cookies will be puffy when they first come out, but they will flatten as they cool)
- To make the filling:
- In the bowl of an electric stand mixer or hand-held mixer, beat together cream cheese and butter until fully creamed together. Add in the vanilla and powdered sugar mix until well combined.
- Fill a pastry bag with the cream cheese mixture or spread cream cheese filling onto cookies. Pair the cookies up based on their size. Spread or pipe cream cheese filling onto the flat side of one cookie and sandwich with the other. Repeat with remaining. Roll sides in sprinkles if desired. Cover leftover sandwich cookies and store in the refrigerator for up to 1 week.
If you are looking for a red velvet cupcake, you can check out an older post for that recipe here.
