Red Velvet Cookies

These Red Velvet Cookies are soft, chewy, and packed with rich cocoa flavor, thanks to a trio of chocolatey ingredients. Sandwiched with tangy cream cheese frosting and finished with a drizzle of white chocolate, they’re a visually stunning and indulgent treat—perfect for holidays, special events, or anytime you crave something sweet.

Why You’ll Love This Recipe

• Soft and fluffy cookie texture

• Bold chocolate flavor with cocoa, chocolate chips, and coffee

• Classic red velvet color that pops

• Filled with luscious cream cheese frosting

• Optional white chocolate drizzle for extra flair

• Easy to follow and bake at home

• Great for make-ahead or freezing

• Crowd-pleasing at any gathering

• Customizable with different chocolate types

• A fun twist on a classic cake flavor in cookie form

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cookies:

• All-purpose flour

• Cocoa powder (Dutch-process preferred)

• Baking soda

• Baking powder

• Kosher salt

• Unsalted butter

• Granulated sugar

• Egg

• Vanilla extract

• Hot brewed coffee

• Red food coloring

• Semisweet chocolate chips

Cream Cheese Filling:

• Cream cheese

• Powdered sugar

• Milk or heavy cream (optional, to adjust consistency)

White Chocolate Drizzle (Optional):

• White chocolate chips

Directions

1. Prepare dry ingredients: Sift flour, cocoa powder, salt, baking soda, and baking powder into a bowl. Whisk and set aside.

2. Cream butter and sugar: In a large bowl, beat butter and granulated sugar until light and fluffy. Mix in the egg and vanilla extract.

3. Add dry ingredients: Gradually add the flour mixture to the wet ingredients on low speed until just combined.

4. Incorporate coffee and coloring: Add hot coffee and red food coloring. Mix until evenly combined.

5. Fold in chocolate chips: Gently fold in semisweet chocolate chips. Chill the dough for at least 30 minutes.

6. Shape and bake: Scoop 1-tablespoon-sized balls of dough and place on a parchment-lined baking sheet, spaced 2 inches apart. Bake at 350°F for 10–12 minutes. Let cool on the pan for 10 minutes, then transfer to a wire rack.

7. Make the filling: Beat softened cream cheese and powdered sugar until smooth. Add milk or cream if needed for a spreadable consistency.

8. Assemble: Spread about 1 tablespoon of cream cheese filling on the bottom side of half the cookies. Top with remaining cookies, sandwiching the filling.

9. Add drizzle (optional): Melt white chocolate in the microwave in 30-second bursts until smooth. Transfer to a plastic bag, snip the tip, and drizzle over cookies. Freeze for 15 minutes to set the drizzle.

Servings and timing

Servings: 12 sandwich cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 30 minutes
Total Time: 1 hour

Variations

• Dark Chocolate Red Velvet Cookies: Use dark chocolate chips instead of semisweet.

• Mini Sandwich Cookies: Use a smaller scoop and reduce baking time to 8–10 minutes.

• Red Velvet Thumbprint Cookies: Skip the top cookie and pipe frosting into a thumbprint indentation.

• Red Velvet Bars: Press dough into a pan, bake as bars, and frost the top.

• Nutty Twist: Add crushed pecans or walnuts to the dough or sprinkle on top.

• Different Frostings: Swap the cream cheese filling with marshmallow fluff, chocolate ganache, or buttercream.

• No Sandwich Style: Skip the filling and enjoy as standalone cookies.

• White Chocolate Chips Inside: Fold in white chocolate chips into the dough instead of drizzling.

• Red Velvet S’mores Cookies: Add a marshmallow and chocolate square between two cookies.

• Spiced Red Velvet: Add a pinch of cinnamon or nutmeg for warmth.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 2 days.

• Refrigerator: Store up to 1 week. Best for cream cheese-filled cookies.

• Freezer: Freeze assembled cookies with parchment between layers for up to 3 months. Thaw before serving.

• Reheating: Not necessary, but if you like them slightly warm, microwave for 10 seconds.

FAQs

What does red velvet taste like?

Red velvet combines mild cocoa flavor with a slightly tangy note from the cream cheese. It’s sweet, rich, and uniquely soft with a velvety finish.

Why did my cookies turn brown instead of red?

You may have used too little food coloring. Gel-based food coloring is more concentrated and recommended for vibrant color.

Can I skip the food coloring?

Yes, but the cookies won’t have the signature red hue. The flavor will remain similar.

Do I have to chill the dough?

Chilling helps prevent the cookies from spreading too much and creates a softer, fluffier texture. It’s highly recommended.

Can I use low-fat cream cheese?

It’s best to use full-fat cream cheese. Low-fat versions often contain extra stabilizers and water, which can affect the filling’s texture.

Can I make these cookies gluten-free?

Yes, substitute a 1:1 gluten-free flour blend. Texture may vary slightly.

How can I make these ahead of time?

Make the cookie dough and cream cheese filling up to 2 days in advance. Store separately in the fridge and assemble when ready to serve.

Can I freeze the dough?

Yes. Roll dough into balls and freeze on a tray. Once frozen, transfer to a bag and freeze for up to 3 months. Bake from frozen, adding a minute or two to the time.

Do these cookies need to be refrigerated?

Because of the cream cheese filling, it’s safest to refrigerate them after the first day.

How do I prevent the white chocolate drizzle from cracking?

Let cookies come to room temperature before drizzling, and don’t freeze them too quickly after applying it. This helps maintain a smooth finish.

Conclusion

Red Velvet Cookies are a show-stopping treat that delivers both visual appeal and rich flavor. Whether you’re making them for a party, gifting them during the holidays, or just treating yourself, these vibrant sandwich cookies with cream cheese filling are a bakery-worthy dessert that’s easy to make at home. With a balance of chocolate richness and tangy sweetness, they’ll quickly become a favorite in your cookie rotation.