These beautiful red velvet cookies are infused with coconut flavor and sandwiched with cream cheese filling.

These Red Velvet Cookies are the most festive and Christmas-like cookies! Well, one of them I guess! These beautiful sandwich cookies have a creamy coconut cream cheese frosting in them to add more flavor as well as color contrast.

This recipe has a perfect balance of sweetness. The middle filling contains cream cheese which gives his recipe a slightly sour taste.
To achieve that vibrant and beautiful red color we have to use some red gel food coloring, and to deepen the color, we need to add one tablespoon of cocoa powder. Cocoa powder enhances the flavor and also contributes to a softer texture!
This recipe just like any other cut-out cookie recipe requires chilling.
Red velvet cake or cookie recipe does not have any distinct flavor, and for this reason, we need to add a fragrant ingredient to create an appetizing aroma and flavor. Here I added a couple of drops of coconut extract, and also, rolled the cookies into shredded coconut. Because the cream cheese frosting has some moisture, the coconut pieces will stick to the side of the cookies.

How To Make These Cookies

This recipe calls for powdered sugar instead of granulated sugar. Powdered sugar is very fine and makes the cookies soft and tender.
The process is like other cookie recipes and starts with creaming the butter and powdered sugar.
After the butter is quite fluffy and light, we add the dry ingredients which include the cocoa powder.
After mixing everything, wrap the dough in cling wrap and chill for an hour.
When ready to cut the cookies, roll out the dough to ¼ inch thickness. Using a round cookie cutter, cut the cookies and bake.
In the meantime prepare the filling which has a few simple ingredients such as cream cheese, powdered sugar, coconut oil, a small amount of coconut extract, and vanilla extract.
Sandwich the cookies with the filling and roll each cookie from the side into shredded coconut.

See more Christmas cookie recipes here; Peppermint Swirl Cookies, Peanut Butter Crackle Cookies

📖 Recipe

Red Velvet Cookies

These beautiful red velvet cookies are infused with coconut flavor and sandwiched with cream cheese filling.

5 from 1 vote

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Prep Time 10

Cook Time 1 10

Total Time 1 20

Course Dessert

Cuisine American

Calories 1520 kcal

Ingredients

For The Cookies

6 tablespoon Butter, Room temperature
1 cup Powdered sugar, Sifted
1 tablespoon Cocoa powder, Sifted
1 cup All-purpose flour, Spooned and leveled
¼ teaspoon Baking soda
¼ teaspoon Salt
1 teaspoon Vanilla extract
4-5 drops Red gel food coloring

For The Filling

4 ounce Cream cheese, Room temperature
½ cup Powdered sugar, Sifted
1 teaspoon coconut oil
½ teaspoon Vanilla extract
¼ teaspoon Coconut extract
½ cup Shredded coconut for rolling

Instructions

How To Make The Cookies

Sift all dry ingredients and set aside.
1 tablespoon Cocoa powder, 1 cup All-purpose flour, ¼ teaspoon Baking soda, ¼ teaspoon Salt
Set the mixer on the paddle attachment and beat the butter and powdered sugar until well combined. Add the extracts and mix.
6 tablespoon Butter, 1 cup Powdered sugar, 1 teaspoon Vanilla extract, ¼ teaspoon Coconut extract
Add the red food coloring to the mixture and mix well. The mixture should resemble a soft dough. Shape the dough into a disk, wrap it in cling wrap, and chill for one hour.
4-5 drops Red gel food coloring

How To Make The Filling

Using the paddle attachment, beat the cream cheese and coconut oil. Add the powdered sugar and vanilla extract until smooth and well blended.
4 ounce Cream cheese, ½ cup Powdered sugar, 1 teaspoon coconut oil, ½ teaspoon Vanilla extract
Preheat the oven to 350°F, and line two baking sheets with parchment paper.
Lightly spread some powdered sugar on a clean surface, and roll out the dough to ¼ inch thickness. Use a round cookie cutter cut the cookies and place them on the lined sheets, and bake for 10-12 minutes.
Let them cool down on the baking sheet for 10 minutes, then transfer them to the cooling rack to cool down completely.
Let the cookies cool down completely before filling. Place one tablespoon of the filling on one cookie, place another cookie on top, and press slightly.
Pour the shredded coconut into a plate and roll the cookies from their side into the coconut. Make sure some shredded coconut is sticking to the cookies.
½ cup Shredded coconut for rolling

Nutrition

Calories: 1520kcalCarbohydrates: 293gProtein: 22gFat: 113gSaturated Fat: 70gPolyunsaturated Fat: 5gMonounsaturated Fat: 28gTrans Fat: 3gCholesterol: 295mgSodium: 1755mgPotassium: 390mgFiber: 5gSugar: 6gVitamin A: 3622IUCalcium: 157mgIron: 7mg

Keyword BEST COOKIES, COOKIES, Red velvet, Red velvet cookies

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About This Red Velvet Cookie Recipe