These rich colorful and yummy Valentines cookies are so good!

Make Valentine’s Day even sweeter with these easy, adorable and delicious red velvet sandwich cookies! Two layers of rich red velvet cake filled with decadent coconut cream cheese frosting!

Red Velvet Sandwich Cookies

As you may have noticed, I’m all about red velvet cake goodies lately. I personally think a Valentine’s Day celebration is not complete without a red velvet cake dessert. These red velvet sandwich cookies are not only cute and sweet but easy to make and truly stand out through color, design and taste.

The coconut cream cheese is the perfect addition, making these decadent Valentine heart desserts even more festive, lending these mini heart cakes a special flavor. The cakes looking dramatic with all that bright red color sharply contrasted by the white in the filling, beautifully moist and tender.

More Valentine desserts you will love: 

• Red velvet Love letter cakes
• Red velvet cake balls
• Cream cheese heart shaped mints
• Mini red velvet cake cookies

These red velvet sandwich cookies bake best in non stick heart shaped silicone cake molds. I used a simple pound cake recipe where I added gel red coloring for that deep red color. Pound cakes work best with room temperature ingredients so take them out the fridge a couple of hours before baking. Then I cut the hearts in half, on the diagonal and filled the halves with a delicious and super easy to make coconut cream cheese buttercream.

I then drizzled some white chocolate for an extra dramatic look and my sandwiches were ready to serve and wow my guests (that would be my imaginary guests. I always invite some around when I cook or bake; they’re the best ever, always praising my cooking/baking skills and delicious dishes, never complaining!)

Valentine Sandwich Cookies

What do you need to make red velvet sandwich cookies:

For the cookies you’ll need cake flour, baking powder, vinegar, butter, icing sugar, heavy cream, eggs, gel food coloring and white chocolate to drizzle. The butter and eggs should be room temperature.

For the frosting you need more butter and icing sugar, cream cheese and coconut flakes (these are optional but add so much flavor to the cream!)

How to make red velvet cookies from scratch?

1. Mix baking powder with vinegar and set aside
2. Whisk the eggs and set aside.
3. Fluff the butter than beat in sugar. Add heavy cream and beat on medium speed. Beat in food coloring.
4. Turn mixer on low speed and gradually add dry ingredients, baking powder mix then the eggs.
5. Pour the batter into molds, to cover about half the cavity. Bake until a toothpick inserted comes out clean.
6. Let cool completely, then keep in the fridge for 1/2 hr.
7. Meanwhile make the frosting. In a hand mixer beat butter on low speed for 2 minutes then on high speed until light and fluff. Add cream cheese and mix until smooth. Gradually add sugar until fully incorporated and smooth. Add in the coconut flakes and mix with a spatula.
8. Remove the cakes from the fridge and cut in half, on the diagonal.
9. Pipe or spoon the coconut cream cheese frosting on one half, top with the other half and keep in the fridge while you melt the white chocolate (freeze any leftover frosting)
10. In a bain marie (read about the technique here), melt the chocolate until runny. You should be able to drizzle it over the cakes with a fork.
11. Remove sandwiches from the fridge and drizzle chocolate.

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Red Velvet Sandwich cakes with coconut cream cheese frosting

Make Valentine's Day even sweeter with these easy, adorable and delicious red velvet sandwich cookies! Two layers of rich red velvet cake filled with decadent coconut cream cheese frosting!

Prep Time25 minutes mins

Cook Time30 minutes mins

Cooling time1 hour hr

Total Time1 hour hr 55 minutes mins

Course: Dessert

Cuisine: American

Keyword: red velvet cookies, red velvet sandwich cookies, sandwich cookies, valentine desserts

Servings: 8 sandwiches

Author: Petro Neagu

Cook ModePrevent your screen from going into sleep mode

Ingredients

For the cakes

• 1 1/2 cup Cake Flour
• ½ teaspoons baking powder
• 1 teaspoon apple cider vinegar
• 1/2 cup butter unsalted, room temperature
• 1 3/4 cup icing sugar do not replace with regular sugar
• ½ cup heavy cream
• 3 eggs room temperature
• Gel Red Food Coloring
• white baking chocolate

For the frosting

• 1 stick butter room temperature
• 1/2 cup cream cheese
• 2 cups icing sugar
• 2/3 cup coconut flakes

Equipment

• mixing bowl
• hand mixer
• spatula
• silicone heart molds

Instructions

• Preheat the oven to 350 F
• Prepare the heart molds: butter and flour then place in a baking sheet lined with wax paper.
• Mix baking powder with vinegar and set aside
• Whisk the eggs and set aside.
• Mix the butter with a hand mixer on medium speed for 2 minutes, then on high until it’s creamy, then slowly add icing sugar and continue beating until it’s creamy.
• Add heavy cream and beat on medium speed.
• Beat in food coloring until you're happy with the color
• Turn mixer on low speed and gradually add dry ingredients, baking powder mix then the eggs.
• Mix until completely smooth.
• Pour the batter into the prepared molds to fill about 1/2 the cavity, smooth out the top and gently tap the baking sheet on a working surface to remove air bubbles.
• Bake until a toothpick inserted comes out clean (about 30 minutes).
• Cool the cakes in the molds for 15 minutes, then remove and cool on a rack.
• Let cool completely, then keep in the fridge for 1/2 hr.
• Meanwhile make the frosting. In a hand mixer beat butter on low speed for 2 minutes then on high speed until light and fluff. Add cream cheese and mix until smooth. Add sugar gradually until fully incorporated and smooth. Add in the coconut flakes and mix with a spatula.
• Remove the cakes from the fridge and cut in half, on the diagonal.
• Pipe or spoon the coconut cream cheese frosting on one half, top with the other half and keep in the fridge while you melt the white chocolate.
• In a bain marie, melt the chocolate until runny. You should be able to drizzle it over the cakes with a fork.
• Remove sandwiches from the fridge and drizzle chocolate.

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