Delicious white chocolate buttercream frosting sandwiched between two soft and chewy red velvet cookies. Need I say more? You’re going to wish that every bite of these red velvet sandwich cookies lasted forever and ever.
Do you want to know what’s better than a red velvet cookie? Two red velvet cookies. Want to know what’s better than two red velvet cookies? Two red velvet cookies sandwiched together and stuffed with white chocolate buttercream frosting. Do I have your attention now?! GOOD! Because ohhhhh my goodness these are soooooo yummy!
If you love red velvet cake, this cookie was made for you. Are you a big buttercream frosting fan? This cookie was made for you. If you are a “two cookies are better than one” type of person (my kind of person), THIS COOKIE WAS MADE FOR YOU.
These red velvet sandwich cookies are soft, chewy and DELICIOUS! Now the red velvet cookies are nearly perfect just as they are but holy moly, add some white chocolate buttercream frosting to them and it takes them to a whole new level. I’m not wrong here and you know it.
This is a “make from scratch” red velvet sandwich cookie recipe, but don’t let that scare you away. It’s super easy and believe me….100% worth it. Oh and guess what?! There is zero chill time after you make the dough. Yeah you heard that right. You’re going to take the dough straight from the mixing bowl and pop those babies right in the oven. Oooooo we LOVE that!
Ingredients for Red Velvet Sandwich Cookies
Red Velvet Cookies:
- 3/4 cup unsalted butter, room temperature
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 egg + 1 egg yolk, room temperature
- 1 tablespoon corn syrup
- 2 teaspoon vanilla extract
- 2 cups all purpose flour
- 1/2 cup dutch processed cocoa
- 1/2 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon red food coloring
White Chocolate Buttercream Frosting:
- 1/2 cup unsalted butter, room temperature
- 4 oz. white chocolate, melted
- 1 1/2 cups powdered sugar
- 1-2 tablespoons milk
- 1 teaspoon vanilla extract
- pinch of salt
How to Make White Chocolate Red Velvet Sandwich Cookies
- Make the dough. Cream the butter and sugar. Add in the eggs, corn syrup and vanilla extract. Mix. In a separate bow mix flour, cocoa, cornstarch, baking soda and salt. Combine dry and wet ingredients. Add in red food coloring and mix.
- Form into balls. A cookie scoop (an ice cream scoop works just the same) works great for this. My scoop makes 3 tablespoon dough balls. Place dough balls on a baking sheet prepared with parchment paper. No need to chill the dough (YESSSSSSS).
- Bake in batches. Bake 6-8 cookies on a prepared baking sheet.
- Make the frosting. Cream together butter and powdered sugar. Add melted chocolate, vanilla extract, salt, and milk. Mix until smooth. Spoon the frosting into a piping bag.
- Sandwich the frosting and cookies. Turn one cookie upside down, pipe the frosting onto the cookie, place the other cookie on top of the frosting. VOILIA! And there you have it! Yummy and EASY red velvet sandwich cookies.
- EAT THE DANG COOKIE!
Questions About These Red Velvet Sandwich Cookies
What do I do if I don’t have a piping bag for the frosting?
I know, the girl that makes cookies for a living is telling you to grab a piping bag as if you just have them laying around in your house. HOW RUDE?! Have no fear. If you don’t have a piping bag you can put the frosting in a sandwich bag and cut off the corner of it. It all works the same. If you don’t have a sandwich bag just spoon the frosting onto your cookies. They’ll still taste amazing and that’s really all we care about, right?
How should I store the cookies?
If you have cookies left over (not likely) toss them into an airtight container. I like to store mine in the refrigerator because I think the cookies are amazing when the frosting is cool. Definitely let them sit out for 10 minutes before eating though, to let the cookies soften back up again.
Why is my frosting lumpy?
Your butter was likely a little bit too cold. It’s important to make sure you are using room temperature butter. Also, I recommend mixing your butter and powdered sugar first and then add in the remaining ingredients. Make sure your white chocolate is completely melted before adding it to the mixture.
How much dough per cookie?
I use a cookie scoop that is 3 tablespoons. This gives a nice sized cookie. (Remember, I’m a “bigger is better” kind of girlie when it comes to cookies). If you’re wanting a smaller cookie, 2 tablespoons should be great. Also, my cookies came out pretty thick, but that’s how I like them. If you are looking for a thinner cookie sandwich, you can press your dough ball down a little bit with the palm of your hand prior to baking.
Look at those and tell me they don’t look amazing! I dare you!
I hope you love this recipe as much as we do in my house. The other night my husband dipped his cookie sandwich into a glass of milk. “Oh Kayla. This is a game changer.” With the most serious face, those were his exact words. You’ll have to let me know if you think they are a dunkable cookie too. As always, if you try this recipe out, take a picture and share with me on instagram. Nothing makes me happier than seeing you guys trying my recipes. Have the best week cookie lovers!
Hugs & Cookies,
Kayla
OTHER COOKIE RECIPES YOU MIGHT LIKE
Red Velvet Sandwich Cookies Stuffed With White Chocolate Buttercream Frosting
- Total Time: 24 minutes
- Yield: 9 cookie sandwiches 1x
Description
Delicious white chocolate buttercream frosting sandwiched between two soft and chewy red velvet cookies. You’re going to wish that every bite of these red velvet sandwich cookies lasted forever and ever.
Ingredients
Red Velvet Sandwich Cookies:
- 3/4 cup unsalted butter, room temperature
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 egg + 1 egg yolk, room temperature
- 1 tablespoon corn syrup
- 2 teaspoon vanilla extract
- 2 cups all purpose flour
- 1/2 cup dutch processed cocoa
- 1/2 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon red food coloring
White Chocolate Buttercream Frosting:
- 1/2 cup unsalted butter, room temperature
- 4 oz. white chocolate, melted
- 1 1/2 cups powdered sugar
- 1–2 tablespoons milk
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
Red Velvet Cookie Instructions:
- Preheat oven to 350°. Prepare a baking sheet with parchment paper and set aside for later.
- Cream together butter and sugar in a mixing bowl for 2 minutes.
- Add eggs, corn syrup and vanilla extract. Mix until well combined.
- In a separate bowl mix together flour, cocoa, cornstarch, baking soda and salt.
- Slowly add dry ingredients to wet ingredients. Mix.
- Add in red food coloring and mix until all of the dough reaches your desired color.
- Scoop your dough into 2-3 tablespoon sized balls. Place 6-8 cookies on your prepared baking sheet and bake for 9-10 minutes. Begin working on the white chocolate buttercream frosting while the cookies bake.
- Remove the cookies from the oven and let them cool for 10 minutes on the baking sheet. Transfer to a wire rack to finish cooling.
White Chocolate Buttercream Frosting Instructions:
- Cream together the butter and powdered sugar.
- Melt the white chocolate in the microwave. Heat for 15 seconds at a time, stirring each time until the chocolate is completely melted. Add to the butter and sugar mixture.
- Add vanilla extract, salt and milk. I would start with 1 tablespoon of milk. If you feel like you need more, add it. Mix until smooth.
- Spoon the frosting into a piping bag. Once the cookies are completely cooled, pipe the frosting onto the bottom of one cookie and sandwich it with another cookie.
- Lastly and most importantly TAKE THAT BITE!
Notes
- Make sure that your butter is room temperature for the buttercream frosting. If it’s too cold, your frosting will be lumpy.
- My hubby says these cookies are the bomb-digity dunked in a cold glass of milk. I haven’t tried it myself yet, but take that information and do as you please with it(;
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: red velvet sandwich cookies, red velvet cookies, red velvet cake,
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