Print

Red Velvet Crumbl Cookie Sandwiches – Easy Cream Cheese Frosting Recipe

red velvet Crumbl cookie sandwiches - featured image
Print Recipe

These bakery-style red velvet Crumbl cookie sandwiches feature thick, soft cookies with a rich cocoa flavor and a tangy, plush cream cheese frosting. Perfect for holidays, parties, or any sweet craving, they’re easy to make at home and guaranteed to impress.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 tablespoons (15g) unsweetened cocoa powder (natural or Dutch process)
  • 1 tablespoon (8g) cornstarch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (55g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 egg yolk
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon distilled white vinegar
  • 1 tablespoon red gel food coloring (Americolor Super Red or Wilton No-Taste Red recommended)
  • 1/2 cup (90g) mini chocolate chips (optional)
  • For the Cream Cheese Frosting:
  • 4 oz (113g) cream cheese, softened (full fat)
  • 1/4 cup (56g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • Pinch of salt (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Let butter, cream cheese, and egg come to room temperature (about 30 minutes).
  2. In a medium bowl, whisk together flour, cocoa powder, cornstarch, baking soda, and salt. Set aside.
  3. In a large bowl or stand mixer, beat softened butter with granulated sugar and brown sugar on medium speed for 2–3 minutes until light and fluffy. Scrape down the sides as needed.
  4. Beat in the egg and egg yolk, one at a time, until fully combined. Add vanilla extract, vinegar, and red gel food coloring. Mix until the dough turns a bold red.
  5. On low speed, mix in the dry ingredients until just combined. Do not overmix. If using, gently fold in mini chocolate chips.
  6. Using a large cookie scoop (about 3 tablespoons per cookie), scoop dough onto prepared baking sheets, spacing at least 2 inches apart. You should get 12 cookies (for 6 sandwiches).
  7. Bake one tray at a time for 10–12 minutes, until edges look set but centers are still soft. If cookies are too puffy, tap the tray on the counter after baking to flatten slightly.
  8. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. For the frosting: In a clean bowl, beat softened cream cheese and butter together for 2 minutes until smooth and fluffy. Gradually add powdered sugar, mixing on low. Once combined, beat in vanilla and a pinch of salt. Whip on high speed for 1–2 minutes until light and spreadable.
  10. Pair cookies by size. Pipe or spread a generous layer of frosting onto the flat side of one cookie. Top with another cookie, pressing gently to create a sandwich.
  11. Chill sandwiches in the fridge for 30 minutes before serving for best texture.

Notes

For best results, use room temperature ingredients and chill the assembled sandwiches before serving. If dough is too sticky, chill for 10–15 minutes before scooping. For gluten-free, use a 1:1 gluten-free flour blend. Cookies can be frozen assembled or unassembled. For a bakery look, pipe the frosting and roll edges in mini chocolate chips or sprinkles.

Nutrition

Keywords: red velvet, crumbl cookie, cookie sandwich, cream cheese frosting, bakery style, homemade cookies, holiday dessert, party treat, easy cookie recipe

Find it online: https://magnetmeal.com/red-velvet-crumbl-cookie-sandwiches-easy-cream-cheese-frosting-recipe/