Red Velvet Sandwich Cookies

Got an occasion? We’ve got just the cookie for it! Beautifully coloured and customizable, you can sweeten any moment with these elegantly simple cookies featuring a smooth, pleasantly tangy filling.

Prep Time
25 minutes
10 minutes chilling time
Bake Time
8 to 12 minutes
Red velvet sandwich cookies shown in a parchment-lined bowl beside a glass jar of milk with a paper straw.

Redpath® Golden Yellow Sugar & Redpath® Icing Sugar

Redpath® Golden Yellow Sugar

Redpath® Golden Yellow Sugar

Light-coloured and just right for baking, the subtle notes of caramel and moist texture make it ideal for allowing delicate flavours to shine through in your creations.

Redpath® Golden Yellow Sugar

Redpath® Icing Sugar

Redpath® Icing Sugar

Use it to make the smoothest frostings, icings, and glazes you’ve ever seen for the finishing touch on your cakes, cupcakes, and more.

Large baking sheet

Parchment paper

Scale OR dry measuring cups

Measuring spoons

Medium bowl


Stand mixer with paddle attachment OR large bowl with hand mixer

Rubber spatula x 2

Plastic wrap 

Ruler (optional)

Cookie cutter(s) (we used a 2½-inch round cutter, mini ones for cut-outs)

Wire cooling rack

Fine mesh sieve

Piping bag with plain tip OR teaspoon

about 18 sandwich cookies
For the cookies:
  • 2¼ cups (281 g) all-purpose flour
  • 3 tbsp (18 g) cocoa powder, unsweetened
  • ½ tsp (3 g) salt
  • ¼ tsp (1 g) baking powder
  • ¾ cup (170 g) butter, cubed
  • ⅔ cup (145 g) Redpath® Golden Yellow Sugar, packed
  • 1 large egg
  • 1 tbsp (15 ml) pure vanilla extract
  • Red gel food colouring
For the cream cheese filling:
  • ¼ cup (57 g) unsalted butter, cubed
  • 2 cups (240 g) Redpath® Icing Sugar
  • 1 tbsp (8 g) cornstarch
  • ¼ tsp (2 g) salt
  • ½ cup (113 g) brick-style cream cheese, cubed
  • 1½ tsp (7 ml) pure vanilla extract
  • 1 tsp (5 ml) lemon juice
For the cookies:

Step 1

Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper.

Step 2

In a medium bowl, whisk together the flour, cocoa powder, salt and baking powder until well combined. Set aside.

Step 3

In the bowl of a stand mixer fitted with the paddle attachment, cream butter with the Redpath® Golden Yellow Sugar on medium speed until fluffy and pale in colour; about 3 minutes. Add the egg, vanilla extract, and 3 to 5 drops of red gel food colouring and mix until fully incorporated into the batter. Scrape down sides of bowl.

Step 4

On low speed, add about half of the dry mixture to the bowl until barely combined. Add the remaining dry ingredients. If necessary, add a drop or two more of red food colouring to get the desired colour. Mix until it forms a dough; do not overmix.

Step 5

Transfer dough onto a flat work surface and form the dough into a flat disc. Wrap dough in plastic wrap and chill in the fridge for at least 30 minutes.

Step 6

When ready to use, allow dough to come to room temperature; about 10 minutes.

Step 7

Place dough between 2 sheets of parchment. Roll dough to between ¼- to ⅛-inch thickness.

Step 8

Using desired cookie cutters, cut out cookies. Scraps can be gathered, rerolled, and cut. If desired, use a small cookie cutter to cut out a shape in the centre of half of the cookies. These will be the tops.

Step 9

Transfer cookies onto prepared baking sheet. Place sheet into the fridge to chill before baking; about 10 minutes.

Step 10

Place cookies in the preheated oven for 8 to 12 minutes (see Chef’s Tips) or until surfaces are no longer shiny; do not overbake.

Step 11

Remove from oven and cool for 5 minutes on the baking sheet. Carefully transfer cookies to a wire cooling rack to cool completely.

For the cream cheese filling:

Step 1

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until smooth and creamy on medium speed. Scrape down sides of the bowl, and sift in the Redpath® Icing Sugar and cornstarch. Sprinkle in the salt. Beat on low speed until butter is coated with the icing sugar. Increase speed to medium-high speed and mix until mixture looks like wet fine sand.

Step 2

Add in the cubed cream cheese, vanilla extract, and lemon juice and beat on low speed until cream cheese is coated. Increase speed to medium-high and whip until creamy and no lumps remain.

Step 3

If the filling is too soft, place into the fridge to firm up slightly before using.

To assemble:

Step 1

Ensure cookies are completely cooled before filling. Flip half of the cookies over; if a cut-out was used, flip the plain cookies over.

Step 2

Pipe or spoon a small amount of cream cheese filling onto the flipped cookies. Top with another cookie (or a cookie that has a cut-out).

Step 3

Leftovers can be layered between parchment paper and kept in the fridge in an airtight container for up to a week. Alternatively, they can be frozen for up to 1 month.

A plate of red velvet sandwich cookies with cream filling on a marble countertop, next to a striped kitchen towel and a bowl of extra cream filling