This easy Red Velvet Cookies recipe is made from scratch and makes the best soft and chewy red velvet cookies with cream cheese frosting sandwiched in the middle.
Want more cookie recipes? Try Oatmeal Chocolate Chip Cookies, Sugar Cookie Bars, or S’mores Cookies!
Why I love these cookies:
- Delicious – The chocolate flavor with hints of vanilla is absolutely divine, especially with the cream cheese frosting. They are thin enough that it’s not overwhelming when you sandwich two cookies together.
- Beautiful – Whether you are looking for a festive holiday cookie for Valentine’s Day or Christmas, or just looking to make something a little extra special, these are made to impress!
- Soft – These red velvet sandwich cookies have a perfect soft and chewy texture! Similar to the classic Homemade Oreo Cookies.
How to make Red Velvet Cookies:
Make Cookie Dough: Whisk together flour, cocoa powder, baking soda, baking powder, and salt. Beat together butter and sugar in a separate bowl until light and fluffy. Add egg and red food coloring to wet ingredients and mix to combine. Add dry ingredients and mix on low speed.
Scoop and Flatten Dough: Use a tablespoon measuring spoon to scoop the dough into balls. You should be able to get 24 dough balls (for a total of 12 sandwich cookies.) Use a measuring cup or the palm of your had to gently flatten the balls slightly.
Bake: Bake cookies at 375 degrees F for 8-10 minutes, until edges start setting. Cool for 10 minutes on baking sheet before transferring to a wire rack to cool completely.
Be careful not to over-bake them, or you’ll end up with crunchy cookies. You just want the edges to be just set when you take the cookies out of the oven. They will continue to cook on the hot cookie sheet, out of the oven.
Make Cream Cheese Frosting: Beat together the cream cheese and butter until smooth. Add powdered sugar and vanilla and mix until smooth. Add more powdered sugar or a splash of milk, if needed, until desired consistency is reached.
Assemble Cookies: Spoon some cream cheese frosting onto the bottom of one of the cookies. I do a pretty small scoop of frosting so the cookies aren’t too rich. Add another cookie on top to make a cookie sandwich.
Storage and Freezing Instructions:
To Store: Cover and refrigerate the red velvet oreo cookies until ready to eat. Store in the fridge for up to 1 week.
To Freeze: These cookies freeze really well! Place them in an airtight container and freeze for up to 3 months.
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Recipe
Red Velvet Cookies
Equipment
Ingredients
- 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
Cream Cheese Filling:
- 1/4 cup butter
- 4 ounces cream cheese , softened
- 1 3/4 cups powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
For the Red Velvet Cookies:
- Preheat oven to 375 degrees F. Line two cookie sheets with parchment paper.
- Whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate mixing bowl, beat together the butter and sugar until light and fluffy. Add the egg and red food coloring and mix to combine.
- Add the dry ingredients and mix on low speed, just until combined.
- Scoop tablespoon size balls onto cookie sheets (should make about 24 cookies). Use a measuring cup or the palm of your hand to gently flatten the balls just slightly.
- Bake until edges start setting, about 8-10 minutes. Cool for 10 minutes on baking sheet before transferring to a wire rack to cool completely.
Cream Cheese Frosting:
- Beat together the cream cheese and butter until smooth.
- Add powdered sugar and vanilla then mix until smooth. Add more powdered sugar or a splash of milk, if needed, until desired consistency is reached.
- Once the cookies have cooled, add a small spoonful of cream cheese filling onto one cookie. Place another cookie on top and press them together to make a cookie sandwich.
- Store cookies in an airtight container in the refrigerator for up to 1 week.
Notes
Nutrition
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Cookie recipe adapted from Red Velvet Lover’s Cookbook by Deborah Harroun.
I originally shared this recipe February 2018. Updated February 2022 and February 2024.
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Flat as a pancake. And crispy if cooked even 8 minutes. I tried chilling the dough too. I took them out early. I’m freezing the next ones to see if they work cuz I like the idea. I didn’t taste them, my hubs said not very chocolate like, overall flavor is fine. He didn’t have frosting on it.
Have already made these twice! Delicious, fairly easy, and turn out perfect every time!
I have tried this recipe two times and I am an experienced baker and cook. This recipe never turns out for me and I am very disappointed. Did you leave a step out? Mine come out fluffy then go flat like a pancake. I cook them exactly as your recipe calls for. I guess I’ll just have to find another recipe to use.
Sorry they haven’t worked out for you! For cookies that flatten out, it might help to chill the dough before baking, ensure the baking soda is fresh, and check the oven temperature with an oven thermometer to ensure it’s heating correctly. Sometimes, even the type of baking sheet or parchment paper vs. silicone mats can affect the outcome.
I made these for work’s Valentine lunch at work. They were a huge hit. The cookies had a nice chew and aren’t too sweet. Followed the directions as far as cooking. 8 minutes then left them on the sheet for 10 minutes, can’t put perfect. I did triple the cookie recipe and just doubled the frosting recipe. Still had way too much frosting. Will be making these again.
Gotta say, I’m disappointed. Made 24, uniform, good looking cookies, but the cocoa washes out the red coloring so they’re more maroon, and they don’t taste anything like Red Velvet.
Good and easy to make
Made these for Christmas and everyone loved them! Perfect amount of sweetness. Will add this recipe into my regular rotation. Thank you!
Hi I love it so amazing I can’t stop eating or stop look at this website.
i love it so so tasty and easy thank u for making this