Red velvet lovers, this one’s for you! These red velvet sandwich cookies take everything you adore about the classic cake—rich cocoa flavor, tender texture, and creamy frosting—and turn it into a handheld treat. Two chewy red velvet cookies are paired with a silky, whipped white chocolate buttercream frosting that is equal parts creamy and decadent. Perfect for Valentine’s Day, holidays, or anytime you want to impress, these sandwich cookies strike the ideal balance of elegant and indulgent.
Here are the ingredients you need to bake Red Velvet Sandwich Cookies with White Chocolate Buttercream.
Unsalted Butter: Softened butter makes for easy mixing, plus it gives the cookies a rich, tender texture and the frosting a fluffy base.
Dark Red Food Color: Essential for that classic red velvet look. We recommend using gel or paste food color for that signature vibrant red color.
Baking Cocoa: Unsweetened baking cocoa gives the cookies their subtle chocolate flavor and balances out the sweetness.
Cornstarch: Keeps the cookies soft and chewy, even after baking.
Heavy Whipping Cream: Heated and poured over the vanilla baking chips to create a smooth ganache that is used as the base of the frosting.
White Vanilla Baking Chips: Melted down into a creamy ganache these chips give the buttercream frosting its sweet flavor.
Cream Cheese: Provides the smooth texure and the tang that balances the sweetness of the frosting.
Vanilla Extract: A flavor booster in both the cookies and the frosting.
Powdered Sugar: Sweetens and thickens the frosting for a fluffy finish.
A few simple steps are that is needed to create Red Velvet Sandwich Cookies with White Chocolate Buttercream.
Beat the butter, brown sugar, and granulated sugar together with an electric mixer until light and fluffy, about 3 minutes. Mix in the eggs, egg yolks, vanilla, and red food coloring until well combined. Stir in the cocoa powder, flour, cornstarch, baking powder, and salt just until blended.
Using a 3-tablespoon cookie scoop, portion the dough onto lined baking sheets, about 8 cookies per tray. Bake at 350°F for 10 to 11 minutes or until the edges are set but the centers are still soft. If needed, gently press the cookies flat with the bottom of a glass while warm to create even surfaces.
Heat the heavy cream and pour over the white vanilla baking chips, stirring until smooth to make a ganache. In a mixer, beat the butter and cream cheese until smooth, then add powdered sugar, vanilla, salt, and the cooled ganache. Beat until fluffy and creamy.
Once the cookies are fully cooled, spread or pipe frosting onto the bottom of half the cookies. Top with the remaining cookies and press gently to form sandwiches.
To keep these cookie sandwiches at their best, follow the storage tips below.
Store cookies in a single layer or with parchment paper between layers in an airtight container in the fridge. They’ll keep up to 4 days. For best flavor and texture, let the sandwiches sit at room temperature for 20 to 30 minutes before serving so the frosting can soften.
Place assembled cookie sandwiches in a single layer on a baking sheet and freeze until firm. Transfer to an airtight freezer container or freezer-safe bag with parchment paper between layers. Store in the freezer for up to 2 months.
Heat oven to 350°F. Line 3 baking sheets with parchment paper.
In a large bowl, beat butter, brown sugar, and granulated sugar with an electric mixer (or stand mixer fitted with paddle attachment) until light and fluffy, about 3 minutes. Scrape side of the bowl.
Add one egg, mix 20 seconds, scrape bowl. Repeat process with remaining egg and the egg yolks, mixing until just combined. Add food color and vanilla; mix until blended.
Add flour, cocoa, cornstarch, baking powder, and salt. Mix on low speed until just combined. Do not overmix.
Using a large (3-tablespoon) cookie scoop, drop the dough into 8 equal portions on each prepared baking sheet, leaving at least 2 inches between each scoop of dough.
Bake for 10 to 11 minutes or until set around the edge but still soft in the center. Cool slightly on baking sheets. If cookies haven’t spread flat, gently press warm cookies with the bottom of a glass to create cookies about 1/4-inch thick. Remove from baking sheet to cooling rack. Cool completely.
Meanwhile, place white vanilla baking chips in a heat-safe bowl. Place whipping cream in small microwave-safe bowl. Microwave until hot. Pour hot cream over white vanilla baking chips. Let stand for 1 minute; stir until smooth. Microwave at 50% poweder in 20- to 30-second intervals, if needed, to melt chips completely. Set aside to cool slightly.
In a stand mixer with paddle attachment, beat butter and cream cheese on medium speed until smooth and well blended, about 1 minute.
Add powdered sugar, mix on low speed. While mixer is still on, slowly add vanilla, salt, and cooled vanilla baking chip mixture. Increase speed to medium-high and beat 4 to 5 minutes, scraping the bowl as needed, until fluffy.
Spread or pipe buttercream onto the bottom of 12 cooled cookies. Top with the remaining cookies, pressing gently to create sandwiches.
Make sure your cookies are fully cooled before adding the buttercream, or the filling will melt and slide out.
If your frosting seems too soft, pop the bowl in the freezer for 5 to 10 minutes. Beat until fluffy.
For the prettiest results, pair cookies of similar size and shape before filling so your sandwiches look even
