There’s a reason red velvet is the crème de la crème of cookie sandwiches. This sweet treat pairs a decadent, honey-sweetened red velvet cookie with a fluffy cream cheese frosting. Pro tip – make an extra batch to bring to a holiday party or add a bow for a delicious and easy gift for your neighbors, friends and family.

Yield 20 Cookies
Prep Time 10 Minutes
Total Time 25 Minutes



Directions

Cookies

Preheat oven to 350℉. Line a sheet pan with parchment paper and set aside. 

In a stand mixer or mixing bowl, whip the butter at medium speed for 1 minute until light and fluffy. Add in the honey, egg yolks and vanilla extract, then mix to combine. Add in red food coloring until desired color is achieved. 

In a separate bowl, whisk together the flour, cocoa, baking powder, baking soda and salt. Add the dry ingredients into the wet ingredients, then stir until combined, but don’t overmix. 

Scoop the dough using a 1-inch cookie scoop, and place the cookies  at least 3 inches apart to account for spreading. 

Bake for 10-12 minutes, or until slightly puffy in the center but starting to crisp on the edges. Let the cookies cool completely before frosting. 

Frosting

In a stand mixer with the paddle attachment, or large bowl with a whisk, whip together the softened butter and cream cheese on high speed for 1 minute. Add in the honey, vanilla extract and salt. Whip at medium speed until combined, about 30 seconds.  

For best results, let the frosting chill for 30 minutes before frosting. 

To frost, flip one cookie over and add about a tablespoon of frosting to the underside. Top with another cookie to make a sandwich. Repeat with all of your cookies.