There is nothing quite as delightful as biting into a batch of these vibrant, tender, and utterly delicious Red Velvet Sandwich Cookies. This Red Velvet Sandwich Cookies Recipe brings together the richness of classic red velvet cake flavor with the fun of a sandwich cookie, filled with a luscious white chocolate and candy cane frosting. Perfect for any occasion where you want to impress but not stress, these cookies have a soft crumb, a burst of festive color, and a sweet, creamy middle that will have everyone asking for the recipe. Trust me when I say, once you try this Red Velvet Sandwich Cookies Recipe, it will instantly become a favorite go-to treat in your baking repertoire.
Ingredients You’ll Need
These ingredients are straightforward yet essential, each playing a crucial role in building the flavor, texture, and beautiful look of your cookies. From the creamy butter to the passionate red food coloring, and the blend of flours creating just the right softness, every element comes together harmoniously.
- Butter (unsalted, 2 sticks cubed): Provides richness and moisture for soft, tender cookies.
- Sugar (1 ½ cup): Sweetens the dough and contributes to the cookie’s delicate crumb.
- Eggs (2 large, room temperature): Adds structure and binds the ingredients together.
- Pure vanilla extract (1 tsp): Depth of flavor that complements the chocolate and candy cane.
- Super red food coloring (2 tsp): The signature vibrant hue that makes these cookies visually irresistible.
- Cocoa powder (¼ cup, unsweetened): Adds subtle chocolate flavor without overpowering.
- Baking soda (1 tsp): Helps your cookies rise softly.
- Cornstarch (1 tsp): Ensures a delicate, tender bite by softening the flour proteins.
- Kosher salt (½ tsp): Balances the sweetness and intensifies the flavors.
- Cake flour (1 cup): Lightens the texture so cookies are not dense.
- All-purpose flour (1 ¾ cup): Provides structure and body.
- White chocolate chips (1 ½ cup): Adds creamy, sweet pops within the dough.
- Candy canes (½ cup, crushed): Infuses festive crunch and minty bursts in every bite.
- Sanding sugar (½ cup): For a glittery, crunchy finish on each cookie.
- Butter (½ cup, unsalted, softened): Needed again for the frosting’s creamy base.
- Powdered sugar (1 ½ cup): Sweet and smooth for making the luscious frosting.
- Vanilla extract (2 tsp): Adds that final aromatic note to your frosting.
How to Make Red Velvet Sandwich Cookies Recipe
Step 1: Creaming and Coloring the Base
First, line your baking sheets with silicone liners and get ready for some fun. In your stand mixer bowl, cream the butter and sugar using the paddle attachment on medium speed. This process is magic — it incorporates air to make the cookies tender and gives your dough a light, fluffy texture. Beat for about 3 minutes until the mixture turns pale and cloud-like. Next, add eggs one at a time, mixing well after each addition to create a smooth, glossy batter. Stir in vanilla extract, then pour in that beautiful super red food coloring. Mix on low until your dough turns a rich, festive red.
Step 2: Combining Dry Ingredients and Folding in Flavor
Mix together cake flour, all-purpose flour, cocoa powder, baking soda, cornstarch, and kosher salt in a separate bowl. This blend not only builds the structure but creates the perfect softness with a hint of cocoa that complements the red velvet flavor. Gradually add this dry mix to your butter mixture while the mixer is on low speed. Once a soft dough forms, fold in white chocolate chips and crushed candy canes gently to avoid breaking them down too much, preserving those delicious bits for bursts of mint and creamy sweetness. Chill your dough in the refrigerator for about 20 minutes—a vital step that helps the dough firm up for easier rolling and cleaner cookie cuts.
Step 3: Rolling, Cutting, and Preparing for Baking
Preheat your oven to 410 degrees Fahrenheit. On a well-floured surface, roll out the chilled dough to about a half-inch thickness—this thickness ensures the perfect balance between crisp edges and soft centers. Use a small-sized round cookie cutter to cut out 24 perfect circles. In a bowl, mix together sanding sugar and more crushed candy canes to coat the cookies. Dip the tops of each cookie into this sugary minty mixture and gently press to adhere the coating. This not only looks stunning but adds a delightful crunch and sparkle to your cookies.
Step 4: Baking to Perfection
Bake the cookies for 10 minutes, keeping a close eye on them—they should be golden brown on top but still soft in the center. Allow them to cool on the baking sheet for about 5 minutes before transferring to wire racks. Cooling completely prevents the cookies from breaking and ensures the right texture for assembly.
Step 5: Making the Frosting and Assembling
While your cookies cool, prepare the luscious frosting. Beat softened butter with powdered sugar and vanilla extract until creamy and smooth. This frosting is the star of the sandwich, luscious and sweet with just enough vanilla to complement the mint and red velvet notes perfectly. Spread a generous dollop on the flat side of half your cookies, then sandwich with the remaining cookies. Press gently to adhere without squishing out too much frosting. These treats are now ready for your decorating finesse or to dive right into enjoying!
How to Serve Red Velvet Sandwich Cookies Recipe
Garnishes
Adding a touch of extra sparkle is always a win! Dust your cookies lightly with some extra sanding sugar or add tiny red and white sprinkles for festive appeal. You can even drizzle melted white chocolate over the top for an elegant touch that tastes as good as it looks. Garnishes elevate the simple sandwich cookie into a showstopper worthy of any celebration.
Side Dishes
These cookies pair beautifully with warm beverages like rich hot cocoa, creamy lattes, or even a refreshing peppermint tea. Their festive flavors complement the coziness of holiday drinks perfectly. Serving them on a platter alongside these drinks transforms any gathering into a welcoming sweet spot.
Creative Ways to Present
For a stunning presentation, try stacking the sandwich cookies in a glass jar layered with red and white ribbon knitted through the jar’s neck. Another idea is arranging them on a cake stand bordered with fresh mint leaves or crushed candy cane bits. Gift-wrapping clusters in cellophane tied with colored twine is perfect for sharing the joy of this Red Velvet Sandwich Cookies Recipe with loved ones.
Make Ahead and Storage
Storing Leftovers
These sandwich cookies keep wonderfully in an airtight container at room temperature for up to 4 days. Make sure to separate layers with parchment paper to prevent sticking and preserve the frosting’s creamy texture. This way, your cookies stay just as delightful as the day they were made.
Freezing
You can freeze these cookies for up to 3 months if well wrapped. For best results, flash freeze them individually on a tray before transferring to a freezer-safe bag. This prevents them from sticking together while preserving their flavor and texture. When ready, thaw them in the refrigerator overnight for a perfectly fresh snack.
Reheating
To enjoy the cookies fresh, bring them to room temperature before serving. Avoid microwaving, as it may melt the frosting and alter the texture. If you want a slight warmth, a few moments in a low oven (300°F) wrapped in foil will do the trick without any mess.
FAQs
Can I use regular chocolate chips instead of white chocolate?
Absolutely! While white chocolate chips complement the red velvet and candy cane flavors best, semi-sweet or dark chocolate chips will add a lovely contrast and deepen the chocolate notes in your cookies.
What if I don’t have cake flour? Can I substitute it?
If you don’t have cake flour, you can make your own by measuring 1 cup of all-purpose flour, removing 2 tablespoons, and replacing it with 2 tablespoons of cornstarch. Sift together before using to mimic the softness of cake flour.
Can I skip the crushed candy canes inside the dough?
You can omit the crushed candy canes if you prefer, but keep in mind the candy canes add a delightful minty crunch that’s part of what makes this recipe so special, especially around the holidays.
Why do the cookies need to be chilled before cutting out?
Chilling firms up the dough, making it easier to roll and cut cleanly without sticking or deforming. It also helps the cookies keep their shape during baking.
Is there a way to make these cookies without food coloring?
You can make the cookies without red food coloring, but you’ll lose the iconic red velvet appearance. To keep the flavor, feel free to try natural colorings like beet juice powder, but results may vary.
Final Thoughts
Now that you have this incredible Red Velvet Sandwich Cookies Recipe in your baking toolkit, you’re all set to impress friends and family with a colorful, festive treat that tastes as joyful as it looks. Trust me, there’s nothing quite like sharing these soft, minty, luscious cookies fresh from your kitchen. From their striking red hue to the perfect balance of flavors and textures, this recipe is a guaranteed crowd-pleaser. So go ahead, bake a batch, and watch these cookies become a beloved tradition!
Print
Red Velvet Sandwich Cookies Recipe
- Prep Time: 25 minutes
- Cook Time: 11 minutes
- Total Time: 36 minutes
- Yield: 12 sandwich cookies (24 cookie pieces)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Red Velvet Sandwich Cookies are a delightful holiday treat featuring vibrant red velvet dough studded with white chocolate chips and crushed candy canes. Perfectly soft and lightly flavored with cocoa and vanilla, these cookies are rolled in a festive sanding sugar and candy cane mixture before baking. Filled with a smooth vanilla buttercream frosting made with powdered sugar and butter, they make a festive and delicious sandwich cookie that’s sure to impress.
Ingredients
Cookie Dough
- 2 sticks unsalted butter, cubed
- 1 ½ cups sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 2 tsp super red food coloring
- ¼ cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp cornstarch
- ½ tsp kosher salt
- 1 cup cake flour
- 1 ¾ cups all-purpose flour
- 1 ½ cups white chocolate chips
- ½ cup crushed candy canes
- ½ cup sanding sugar
Frosting
- ½ cup unsalted butter, softened to room temperature
- 1 ½ cups powdered sugar
- 2 tsp vanilla extract
Instructions
- Prepare baking sheets and cream butter & sugar: Line 2 baking sheets with silicone liners and set aside. In a stand mixer fitted with the paddle attachment, cream together the cubed butter and sugar on medium speed for 3 minutes until the mixture is light in color and fluffy.
- Add eggs and vanilla: Add one egg at a time, beating well after each addition. After both eggs are incorporated, add the vanilla extract and mix on low speed until combined. Then add the red food coloring and mix again on low speed until evenly mixed.
- Combine dry ingredients: In a separate large bowl, whisk together the cake flour, all-purpose flour, cocoa powder, baking soda, cornstarch, and kosher salt until well blended.
- Mix dry ingredients into wet mixture: With the mixer on low speed, slowly add the dry flour mixture to the butter mixture. Continue mixing until a soft dough forms.
- Add white chocolate chips and crushed candy canes: Beat in the white chocolate chips and crushed candy canes on low speed until just combined. Cover the dough and refrigerate for at least 20 minutes to chill.
- Preheat oven and roll out dough: Preheat the oven to 410°F (210°C). On a well-floured surface, roll out the chilled dough to approximately ½ inch thickness.
- Cut and coat cookies: Using a small round cookie cutter, cut out 24 circles. Place them on baking sheets lined with parchment paper or silicone liners. In a small bowl, mix sanding sugar and crushed candy canes together. Dip each cookie lightly into the sugar-candy cane mixture and lightly press the coating onto the cookie surface.
- Bake the cookies: Bake the cookies for about 10 minutes or until the tops are golden brown. Remove from oven and let cool on the baking sheets for 5 minutes.
- Cool completely: Transfer the cookies to wire racks and allow them to cool completely before frosting.
- Make the frosting and assemble cookies: In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar and vanilla extract, continuing to mix until smooth and fluffy. Spread frosting on the underside of one cookie and sandwich with another to form a sandwich cookie. Repeat for all cookies.
Notes
- Make sure eggs are at room temperature for better mixing and texture.
- Chilling the dough is important to ensure cookies hold their shape during baking.
- Use a small cookie cutter to create perfectly sized sandwich cookies.
- If you don’t have sanding sugar, regular granulated sugar mixed with crushed candy canes can be used as a substitute.
- Cookies should be cooled completely before frosting to prevent melting the buttercream.
- Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
