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Red Velvet Sandwich Cookies

By Paula Deen


Difficulty: Medium

Prep time: 45 minutes

Cook time: 10 minutes

Servings: 12


Red Velvet Cookies

  • 1 1/3 cups all purpose flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 stick butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 2 tablespoons buttermilk
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring
  • 3/4 cup pecans, finely chopped, optional

Cream Cheese Frosting

  • 1 lb cream cheese, softened
  • 2 sticks butter, room temperature
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar


Red Velvet Cookies

Preheat oven to 375 °F.

Mix together flour, cocoa powder, baking powder, baking soda and salt in a small bowl.

Cream together 1/4 cup butter and sugar until light and fluffy, about 3 minutes. Add the eggs 1 at a time. Then beat in the buttermilk, vinegar, 1 teaspoon vanilla and red food coloring. Once combined, add the dry ingredients to wet. Mix until thoroughly combined.

Onto a parchment lined sheet tray, drop batter using an ice cream scoop, forming 2-inch round circles.

Bake for 10 minutes, until baked through. Cookies should be cake-like and light. Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.

Spread the cream cheese frosting between 2 cooled cookies and roll the edges in finely chopped pecans, if desired.

Cream Cheese Frosting

In a large mixing bowl, beat the cream cheese, 2 sticks butter and 1 teaspoon vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

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