Irresistible Heart-Shaped Red Velvet Cookie Sandwiches Recipe

Valentine’s Day just isn’t complete without something sweet and heart-shaped in the kitchen, is it? These red velvet cookie sandwiches have become my go-to for spreading love, literally! I started making them years ago when my niece declared store-bought Valentine’s treats “too boring.” Now, every February finds me elbow-deep in crimson dough, cutting out little hearts while the cream cheese filling waits patiently. There’s something magical about sandwiching that tangy filling between two rich, velvety cookies, they’re like tiny edible valentines. Whether you’re surprising your sweetheart or treating coworkers (I may have bribed my office with these last year), these festive sandwiches deliver big flavor in the most adorable package.

Why You’ll Love These Heart-Shaped Red Velvet Cookie Sandwiches

Oh, where do I even start? These little gems check all the boxes for the perfect Valentine’s treat:

• Festive AF: Nothing says “I love you” like handmade heart-shaped cookies (sorry, store-bought chocolates). That rich red color? Pure Valentine’s magic.
• Easy-peasy: If you can cream butter and sugar, you’re halfway there. The dough comes together in minutes, my 8-year-old niece helps me cut the hearts!
• Creamy dreamy filling: That tangy cream cheese center is the perfect contrast to the rich cocoa cookies. One bite and you’ll get why I always make extra filling.
• Gift-worthy: Stack them in a cute box with tissue paper, instant edible valentine that beats any greeting card.

Trust me, these will become your new February tradition. Last year my neighbor texted me at 10pm begging for the recipe!

Heart-Shaped Red Velvet Cookie Sandwiches

These heart-shaped red velvet cookie sandwiches are perfect for Valentine’s Day. They are sweet, festive, and great for sharing.

Print Recipe Pin Recipe

Servings: 12 sandwiches

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

  

For the Cookies

• 1 cup unsalted butter softened
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 tbsp red food coloring
• 3 cups all-purpose flour
• 1/3 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt

For the Filling

• 1/2 cup unsalted butter softened
• 4 oz cream cheese softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Method

 

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract and red food coloring.
4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Roll the dough out on a floured surface to about 1/4-inch thickness. Use a heart-shaped cookie cutter to cut out cookies.
7. Place the cookies on the prepared baking sheets and bake for 8-10 minutes. Let them cool completely on a wire rack.
8. To make the filling, beat the butter and cream cheese together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy.
9. Spread the filling on the flat side of half the cookies, then top with the remaining cookies to form sandwiches.

Notes

Store these cookies in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving.

Ingredients for Heart-Shaped Red Velvet Cookie Sandwiches

Gathering the right ingredients is half the battle with these beauties. I learned the hard way that skipping the “softened” part for butter leads to lumpy dough disasters, not cute! Here’s everything you’ll need, split into two easy groups:

For the Cookies

• 1 cup unsalted butter, softened (leave it out for 30 minutes, or give it 10 seconds in the microwave if you’re impatient like me)
• 1 cup granulated sugar, the sweet backbone of our cookies
• 1 cup brown sugar, for that deep, caramel-y note
• 2 large eggs, room temperature blends better (I just hold them in my hands for a minute to warm them up)
• 1 tsp vanilla extract, the good stuff, not imitation!
• 2 tbsp red food coloring, gel works best for vibrant color without thinning the dough
• 3 cups all-purpose flour, spooned and leveled, don’t pack it!
• 1/3 cup cocoa powder, natural or Dutch process both work
• 1 tsp baking soda, check that expiration date!
• 1/2 tsp salt, balances all that sweetness

For the Filling

• 1/2 cup unsalted butter, softened again (see a pattern here?)
• 4 oz cream cheese, full-fat only, none of that “light” nonsense
• 2 cups powdered sugar, sifted if you’re fancy, but I often skip this step
• 1 tsp vanilla extract, same rule as above: the real deal

Pro tip from my many kitchen messes: measure everything before you start! There’s nothing worse than getting elbow-deep in red dough only to realize you’re out of vanilla. (Yes, this has happened. More than once.)

Equipment You’ll Need

You won’t need anything fancy for these Valentine’s treats, but a few key tools make all the difference. Grab your trusty heart-shaped cookie cutter (mine’s 2 inches wide), some mixing bowls, and parchment paper to prevent sticking. A rolling pin and flour for dusting help get that perfect 1/4-inch thickness. That’s it—no special gadgets required!

How to Make Heart-Shaped Red Velvet Cookie Sandwiches

Okay, let’s get to the fun part! These cookies come together in four simple steps, just follow along and you’ll have perfect little edible hearts in no time. Pro tip: put on an apron first unless you want red-stained clothes (learned that the hard way).

Step 1: Prepare the Cookie Dough

First, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Now, grab that softened butter and both sugars, cream them together until fluffy. I use my stand mixer on medium for about 2 minutes, but a hand mixer works great too. Add eggs one at a time, mixing well after each. Then comes the fun part: pour in that vanilla and red food coloring. Warning: this looks alarmingly like blood at first, don’t panic!

Step 2: Cut and Bake the Cookies

Whisk together all your dry ingredients in another bowl. Gradually add them to the wet mixture until just combined, don’t overmix! Now flour your counter generously (trust me) and roll the dough to 1/4-inch thickness. Cut out hearts, re-rolling scraps until all dough is used. Bake for 8-10 minutes, they’ll look slightly underdone but will firm up as they cool. Let them sit on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Step 3: Make the Cream Cheese Filling

While cookies cool, make the magic filling. Beat softened butter and cream cheese until smooth. Gradually add powdered sugar, I do it in 3 additions to avoid a sugar cloud explosion in my kitchen. Mix in vanilla last. The filling should be thick but spreadable, if it’s too stiff, add a teaspoon of milk.

Step 4: Assemble the Sandwiches

Now the best part! Flip half your cooled cookies upside down. Spread about 1 tablespoon of filling on each (I use a small offset spatula). Top with remaining cookies, pressing gently. Voila! Edible valentines ready to steal hearts. Just try not to eat them all before sharing, I’ve failed at this many times.

Tips for Perfect Heart-Shaped Red Velvet Cookie Sandwiches

After making these more times than I can count (and yes, having a few disasters), here are my can’t-live-without tips:

• Chill that dough! If it gets too sticky while rolling, pop it in the fridge for 15 minutes. Cold dough = cleaner heart shapes and less swearing when transferring to the baking sheet.
• Sift your powdered sugar for the filling, it prevents lumpy surprises. (I learned this after serving cookies with crunchy sugar bits to my mother-in-law. Oops.)
• Gel food coloring wins over liquid every time. It gives that deep red color without making the dough wet. One tiny tube lasts forever!

Follow these, and you’ll have picture-perfect Valentine’s treats every time!

Storing and Serving Suggestions

Here’s the deal, these cookie sandwiches taste even better after sitting overnight (if you can resist eating them all immediately!). Store them in an airtight container in the fridge for up to 3 days. When serving, let them come to room temperature for about 15 minutes, that cream cheese filling gets perfectly soft. My favorite way to enjoy them? With a cold glass of milk while watching cheesy rom-coms. They also make adorable additions to Valentine’s dessert boards if you’re feeling fancy!

Heart-Shaped Red Velvet Cookie Sandwiches Variations

Want to mix things up? Try swapping the cream cheese filling for white chocolate ganache, just melt 1 cup white chips with 1/3 cup heavy cream. Or roll the edges in red sprinkles before the filling sets for extra festive crunch. My niece loves when we add mini chocolate chips to the dough, they peek through like little surprises! The possibilities are endless with these sweethearts.

Nutritional Information

Okay, let’s be real, we’re not eating these adorable cookie sandwiches for their health benefits! But since some folks like to know (or need to track), here’s the scoop: Nutrition varies based on brands, but my calculations put each sandwich at roughly 320 calories, with 18g fat, 4g protein, and 38g carbs. The filling contributes most of the fat, while the cookies bring the carbs. My philosophy? Valentine’s Day comes once a year, enjoy every delicious, guilt-free bite! (P.S. If you’re really worried, just share with someone special, that cuts the calories in half, right?)

If you are looking for other sweet ideas, you might enjoy these recipes.

Frequently Asked Questions

Can I freeze these heart-shaped cookie sandwiches?
Absolutely! But here’s my tried-and-true method: freeze the unfilled cookies in a single layer first, then stack them with parchment paper between layers in an airtight container. The cream cheese filling doesn’t freeze well, make it fresh when you’re ready to assemble. Thaw cookies at room temperature for about an hour before sandwiching. They’ll taste just-baked even weeks later, perfect for pre-Valentine’s prep!

Can I use natural food coloring instead?
You can, but fair warning, you won’t get that signature vibrant red velvet look. I’ve tried beet powder (pinkish), pomegranate juice (more maroon), and even raspberry puree (disastrously purple). If you’re set on natural, go for concentrated options like beetroot powder and use about 3 tablespoons. The color deepens as the cookies bake, but expect more of a rustic reddish-brown than that classic Valentine’s crimson. Gel food coloring remains my go-to for that “wow” factor. For more baking tips, explore our desserts section.

How do I prevent the cookies from cracking?
Oh honey, I’ve cracked more cookies than I care to admit! The secret? Don’t overbake them. Take them out when they look slightly underdone, about 8 minutes for standard thickness. They’ll continue cooking on the hot baking sheet. Also, make sure your oven isn’t running hot (grab an oven thermometer, they’re cheap and life-changing). And never skip the cooling step! Rushing to fill warm cookies is a guaranteed crack-fest. Patience makes perfect little edible hearts.