Red Velvet Cookies

These easy Red Velvet Cookies are made from scratch and are irresistibly soft and chewy. Sandwiched with a luscious cream cheese frosting in the middle, they’re a hit at any gathering and are sure to become a crowd favorite!

Red Velvet Cookies

Red Velvet Cookies

They are made from scratch and are irresistibly soft and chewy


  • For the Red Velvet Cookies:
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 tablespoon liquid red food coloring
  • For the Cream Cheese Filling:
  • 1/4 cup butter, softened
  • 4 ounces cream cheese, softened
  • 1 3/4 cups powdered sugar
  • 1/2 teaspoon vanilla extract


    Preheat and Prep:

    Preheat your oven to 375°F. Line two cookie sheets with parchment paper.

    Mix Dry Ingredients:

    In a bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.

    Cream Butter and Sugar:

    In a separate mixing bowl, beat the butter and sugar until light and fluffy. Add the egg and red food coloring, mixing until combined.

    Combine Ingredients:

    Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.

    Shape Cookies:

    Scoop tablespoon-sized balls onto the prepared cookie sheets, making about 24 cookies. Gently flatten each ball slightly with the palm of your hand or a measuring cup.


    Bake the cookies for 8-10 minutes, until the edges start to set. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

    Make Cream Cheese Filling:

    In a bowl, beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla, mixing until smooth. Adjust consistency with more powdered sugar or a splash of milk if needed.

    Assemble Sandwiches:

    Once the cookies are completely cooled, spread a small spoonful of cream cheese filling onto the flat side of one cookie. Top with another cookie, pressing them together gently to form a sandwich.


    Store the cookies in an airtight container in the refrigerator for up to one week.


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