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Red Velvet Sandwich Cookies bring the magic of classic red velvet cake into a handheld, festive treat. Fluffy cocoa vanilla cookies get a creamy vanilla filling and a sparkle of crushed candy canes for a crunchy bite. These cookies feel perfect for holidays or any day you want something extra special and I love how every bite delivers that signature soft red velvet texture with rich vanilla frosting... there is nothing boring about them.
I first made these for a cookie exchange and every last one was gone before I even got to make a trade… now my friends ask for them every December.
Ingredients
- Butter unsalted cubed: gives the dough rich flavor and makes the cookies extra soft make sure to use good butter for best results
- Sugar: gives that sweet cookie crunch and caramelizes the edges use pure granulated sugar
- Eggs at room temp: bind everything together and add softness warm eggs up in a bowl of warm water if you forget to set them out
- Pure vanilla extract: boosts the vanilla notes in both the cookies and the filling choose real extract for best flavor
- Super red food coloring: gives that striking red velvet hue gel coloring will give you stronger color
- Cocoa powder unsweetened: delivers the signature chocolatey undertone go for high-quality Dutch-processed for the richest flavor
- Baking soda: lifts the cookies and keeps them fluffy check freshness for proper rise
- Cornstarch: is the secret to melt-in-your-mouth texture it keeps the cookies soft for days
- Kosher salt: balances the sweetness and rounds out the flavors try flaky salt for added depth
- Cake flour: gives tenderness to the dough look for super-fine texture for best cookies
- All-purpose flour: adds structure and balance a good unbleached flour works great
- White chocolate chips: add creamy sweetness and pair with the tang of red velvet choose chips that list cocoa butter high on the ingredient list
- Candy canes crushed: add a cool festive crunch look for ones with bold peppermint flavor for best results
- Sanding sugar: brings a gorgeous sparkle and extra crunch for a bakery finish use coarse or glittery sugar for best look
Vanilla Cream Filling
- Butter unsalted and softened: keeps filling creamy and easy to spread quality butter shines here
- Powdered sugar: gives the icing structure always sift for lump-free smoothness
- Vanilla extract: makes a pure creamy icing only real vanilla will do
Step-by-Step Instructions
- Cream the Base:
- Start by placing cubed butter and sugar into the bowl of a stand mixer Fit with the paddle attachment and beat on medium speed for about three minutes until the mixture looks very light and fluffy This whipping adds air and gives light texture to the cookies
- Add Eggs and Color:
- Crack in one egg at a time and mix until just incorporated After beating each egg in fully add pure vanilla extract and then the red food coloring Combining the color on low speed ensures it distributes evenly with no streaks
- Mix Dry Ingredients:
- In a separate bowl whisk together both flours cocoa powder baking soda cornstarch and salt Whisking first helps prevent lumps and evenly distributes leaveners for perfect cookies
- Make the Dough:
- Slowly add dry ingredients to your wet mixture with the mixer running on low As soon as most of the flour is in stop and use a spatula to gently fold until just combined This prevents overmixing and tough cookies
- Stir in the Mix-ins:
- Add white chocolate chips and crushed candy canes Use low speed or hand-stir to gently mix them into the dough evenly for bites full of goodies
- Chill the Dough:
- Cover the dough and refrigerate about 20 minutes Chilling makes it easier to roll out and keeps cookies thick when baked
- Shape and Top the Cookies:
- On a well-floured surface roll the dough to half an inch thick Use a small round cookie cutter to cut 24 circles Mix sanding sugar with crushed candy canes in a small bowl Press the top of each cookie in this sparkly mixture for extra crunch and color
- Bake:
- Arrange cookies on lined baking sheets and bake in a 410 degree oven for about ten minutes Look for golden edges and tops Cool on the sheet for five minutes then move to wire racks to finish cooling This avoids soggy bottoms
- Make the Cream Filling:
- Beat room-temperature butter with sifted powdered sugar vanilla extract in a bowl Whip with a hand mixer until smooth pale and fluffy The air gives a luscious creamy bite
- Assemble Sandwiches:
- Once cookies are cool pipe filling onto half the cookies Flip a second cookie over and gently press to make a sandwich Repeat with the rest pressing lightly enough to spread the icing to the edge
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My favorite part of making these is layering in the crushed candy canes They remind me of snowy mornings baking for friends and family and my kids love gathering around to help press them into the dough For me the memory of crushed peppermint and sweet vanilla in the kitchen always feels like home
Storage Tips
These cookies keep beautifully in the fridge in a tightly sealed container for up to five days Slip parchment paper between the layers to keep the filling neat and the tops crisp You can also freeze unfilled cookies for up to two months just bring to room temp and add filling when ready
Ingredient Substitutions
You can use plain granulated sugar for sanding sugar if needed The cookies will lose a bit of sparkle but still taste delicious No candy canes Try crushed peppermint candies or even skip them for a classic red velvet sandwich
Serving Suggestions
These cookies are the hit of any dessert table I love placing them on a fun cake tray and adding extra crushed candy cane on top For the holidays serve with hot chocolate or peppermint tea They even make sweet edible gifts when packaged in a festive box
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Red Velvet’s Special Magic
Red velvet is classic Southern comfort food reimagined for modern bakers Its combination of vanilla cocoa and a hint of tangy color makes it perfect for celebrations Red velvet became an American favorite in the mid-1900s and these cookies bring all the nostalgia in one bite
Recipe FAQs
- → How do I achieve a vibrant red color in the cookies?
Use super red food coloring and mix it evenly into the dough for a bold, consistent hue.
- → What makes these cookies so soft?
The combination of cake flour with all-purpose flour, along with proper creaming of butter and sugar, ensures a tender bite.
- → Can I prepare the dough in advance?
Yes, chill the dough covered in the refrigerator for up to 24 hours before baking for best results.
- → How do I get the perfect sandwich shape?
Roll the dough evenly and use a round cutter for uniform cookies that sandwich together neatly.
- → Can I substitute the candy canes?
If you prefer, omit the candy canes or swap with festive sprinkles for a different flavor and look.