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Red Velvet Sandwich Cookies

If you love chocolate and vanilla then red velvet is the perfect flavor for you! And, what better way to try it out than with these delicious Red Velvet Sandwich Cookies! They are soft and fluffy vanilla cocoa cookies with vanilla cream stuffed in the center.

Prep Time
25 mins
Cook Time
25 mins
Total Time
36 mins
Servings: 12 cookies
Calories: 603 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 2 sticks butter unsalted, cubed
  • 1 ½ cup sugar
  • 2 large eggs room temp
  • 1 tsp pure vanilla extract
  • 2 tsp super red food coloring
  • ¼ cup cocoa powder unsweetened
  • 1 tsp baking soda
  • 1 tsp cornstarch
  • ½ tsp kosher salt
  • 1 cup cake flour
  • 1 ¾ cup all-purpose flour
  • 1 ½ cup white chocolate chips
  • 1 cup candy canes crushed
  • ½ cup sanding sugar
Vanilla Cream Filling
  • 1/2 cup butter unsalted, softened to room temperature
  • 1 1/2 cups powdered sugar
  • 2 tsp. vanilla extract

Instructions

    Cup of Yum
  1. Line 2 baking sheets with silicone liners. Set aside. In the bowl of a stand mixer add the butter and sugar. Using a paddle attachment, cream the butter and sugar on medium for 3 minutes. The butter/sugar mixture will appear light in color and fluffy. Add one egg at a time, beating directly after adding. After adding each egg, add the peppermint extract, and vanilla to the mixture. Mix on low speed until combined. Add in the red food coloring, on low speed until combined.
  2. In a large bowl add both types of flour, cocoa, baking soda, cornstarch, and salt, and whisk to combine. Slowly add the flour mixture to the butter mixture while the mixer is on low speed. Continue beating the mixture until a soft dough is made. With the mixer on low beat in the white chocolate chips and crushed candy canes, and mix on low until combined. Place the dough in the refrigerator, covered, until chilled for about 20 minutes.
  3. Preheat the oven to 410 degrees. Place the dough on a well-floured surface. Using a rolling pin, roll out the dough to ½ inch of thickness. With a small-sized circle cookie cutter, cut out 24 circles and place them on a baking parchment-covered baking pan. In a small bowl add the sanding sugar and crushed candy canes, and mix to combine. Dip each cookie into the sugar candy cane mixture and lightly press the mixture into the cookie. Place on the baking sheet.
  4. Bake for 10 minutes or until golden brown on the top. Remove the cookies from the oven and let them cool for 5 minutes. Then transfer the cookies to wire racks to cool completely
Vanilla cream icing:
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  1. Add the butter, powdered sugar, peppermint extract, and vanilla to a large mixing bowl. Whip using a hand mixer until pale, and fluffy. Fill a piping bag outfitted with a round piping tip, with the vanilla icing.
  2. Flip half of the cookies over. Gently squeeze icing onto the cookie. Top the cookie with the cookie for the other half of the cookie sandwich. Gently push the cookie down to push the icing to the edges.
  3. Repeat with the remaining cookies.

Nutrition Information

Calories 603kcal (30%) Carbohydrates 76g (25%) Protein 6g (12%) Fat 32g (49%) Saturated Fat 19g (95%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 97mg (32%) Sodium 404mg (17%) Potassium 142mg (4%) Fiber 1g (4%) Sugar 53g (106%) Vitamin A 759IU (15%) Vitamin C 0.1mg (0%) Calcium 63mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 12cookies

Amount Per Serving

Calories 603

% Daily Value*

Calories 603kcal 30%
Carbohydrates 76g 25%
Protein 6g 12%
Fat 32g 49%
Saturated Fat 19g 95%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 97mg 32%
Sodium 404mg 17%
Potassium 142mg 3%
Fiber 1g 4%
Sugar 53g 106%
Vitamin A 759IU 15%
Vitamin C 0.1mg 0%
Calcium 63mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.