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These soft red velvet cookies are my go to for celebrations and cozy afternoons alike. Each bite delivers soft chewy cocoa laced cookies sandwiched with ultra creamy tangy cream cheese frosting for a treat that looks just as good as it tastes. Cornstarch in the dough promises pillowy texture while vibrant color and a citrusy note from vinegar capture all the best of classic red velvet in a playful bakery style form. With no chilling required and simple pantry ingredients these cookies come together quickly for last minute parties or to satisfy any sweet tooth craving.
I whipped these up the first time during a rainy day when friends dropped by unexpected. Ever since they have earned a place as my go to whenever I want big smiles with little effort. The fresh baked smell and creamy filling always draw everyone to the kitchen for a bite before they have even cooled.
Ingredients
- All purpose flour: gives the cookie structure and lifts the chewiness Spoon and level for the lightest crumb
- Cocoa powder: brings a rich chocolate backdrop Dutch process offers deeper color and taste
- Cornstarch: makes cookies meltingly soft Use a fresh container for best results
- Baking soda: lifts the cookies and keeps them tender Always use one free of lumps for even baking
- Salt: amplifies every flavor Look for fine grain so it disperses evenly in the dough
- Unsalted butter softened: helps cookies stay tender and binds the dough Room temperature lets everything mix smoothly
- White sugar: sweetens the dough uniformly Choose small granules for creamier blending
- Brown sugar: adds moisture and a buttery caramel touch Use soft light brown sugar for the best effect
- Large egg: binds it all together Select a fresh egg for a better rise
- Vanilla extract: infuses depth Go with pure vanilla for that warm bakery note
- Vinegar: brings signature red velvet tang White or apple cider both work
- Red food coloring: creates the classic bold color Gel colors pop the most with a little going a long way
- Cream cheese full fat: brings the creamy tang Let it come to room temperature for the smoothest frosting
- Vegetable shortening: stabilizes the filling You can substitute more butter or cream cheese for a mellow result
- Powdered sugar: makes the frosting fluffy and sweet Sift first for cloudlike texture
- Heavy cream optional: to loosen the frosting when needed It keeps things smooth without thinning the flavor
- A touch of salt: balances sweetness in the filling Just a pinch makes the tang shine
Step by Step Instructions
- Make the Dough:
- Set your oven to 350 degrees F and line two trays with parchment paper This will prevent sticking and help cookies bake evenly Whisk together flour cocoa powder cornstarch baking soda and salt in a medium bowl ensuring every ingredient is fully blended For the creamiest dough beat the softened butter with white and brown sugar in a large mixing bowl for three minutes until light and airy This makes your cookies super soft Add in the egg vanilla vinegar and food coloring then mix until you have a smooth evenly tinted batter Gradually add the flour mixture and mix just until the last streak of flour disappears for the best texture
- Shape the Cookies:
- Scoop rounds of dough using a tablespoon measure then roll gently into balls Uniform size is key for even baking and pairing up sandwiches Place each ball two inches apart on the prepared baking sheet to allow space for spreading
- Bake to Perfection:
- Slide your cookies into the oven and bake for eight minutes until set and just puffed up They should look barely done which keeps the inside soft Leave the cookies to cool on the pan so they do not fall apart before transferring to a rack
- Mix the Cream Cheese Frosting:
- In a bowl use a mixer to beat the butter shortening and room temperature cream cheese until the blend is totally smooth and fluffy Begin adding powdered sugar in increments along with salt Once fully mixed whip until thick but spreadable Add a splash of heavy cream if you want the texture a little looser
- Assemble the Sandwiches:
- Pair up cooled cookies by size and shape Spread or pipe a generous layer of frosting onto one then top with a second cookie so the cream edges peek out Repeat with the rest until all are sandwiched and ready to enjoy
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You Must Know
- Super soft with chewy edges no fridge time needed
- Filling sets up beautifully for gifting or advance parties
- Easy to double or halve for any crowd or craving
My favorite part is piping the vivid creamy filling onto those bold red cookies. Every time I let little hands help dot frosting between pairs the kitchen fills with laughter and anticipation. My grandmother swore these cookies could chase away even the dullest afternoon and I have found it true as long as the cookie jar is full.
Storage Tips
Keep assembled cookies in an airtight container in your fridge for up to four days and they stay soft with the filling just as creamy as the first day. If stacking place parchment between layers to avoid sticking. For longer storage flash freeze cookies then move them to a bag or container once solid and thaw on the counter as needed.
Ingredient Substitutions
Skip the red food coloring for beet powder if you want a naturally colored dough though the red will be more muted. If you do not use shortening in the filling swap in more butter or all cream cheese for a softer center. Either Dutch process or natural cocoa powder works but Dutch yields the richest color and taste.
Serving Suggestions
Serve on their own for a gorgeous dessert or nestle between other cookies on a party platter. They are perfect with a mug of coffee or cocoa and look spectacular dressed up with sprinkles or festive packaging for gift swaps. My kids even love them as an after school pick me up and they steal the show at Valentine’s gatherings.
Cultural and Historical Context
Red velvet desserts trace back to early twentieth century American baking and became beloved in the South for their ruby tint and tangy cocoa flavor. The combination of vinegar and cocoa sets that classic taste and cream cheese frosting completed the tradition. Transformed into sandwich cookies these keep the spirit alive in a cheery easy to share form.
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Frequently Asked Questions About the Recipe
- → Can different frostings be used as filling?
Yes, alternatives like buttercream, marshmallow fluff, or whipped ganache work well as long as they’re thick enough to hold the cookies together without slipping.
- → Is gel food coloring necessary for the red hue?
Gel food coloring offers a vivid red shade without affecting dough texture, but natural options like beetroot powder are also usable with a softer color.
- → What does vinegar do in these cookies?
Vinegar reacts with the baking soda to enhance the tenderness and adds a subtle tang that deepens the cocoa flavor, creating the classic profile.
- → How to prevent cookies from spreading too much during baking?
Use softened (not melted) butter and measure flour accurately. If dough feels too soft, chilling for 20–30 minutes can help maintain shape.
- → Can these cookies be frozen?
Yes, they freeze well either before or after assembly. For best results, freeze individually and assemble once thawed, storing in airtight containers for up to two months.
- → How long do assembled cookies stay fresh?
When stored in an airtight container in the fridge, the cookies remain soft and the filling stays fluffy for up to four days.