Red Velvet Heart Sandwich Cookies

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  • 45 min prep time
  • 1 hr 30 min total time
  • 7 ingredients
  • 15 servings


roll Pillsbury™ refrigerated sugar cookies
cup unsweetened baking cocoa, sifted
tablespoon red food color
ounces cream cheese, room temperature
cup unsalted butter, room temperature
teaspoon vanilla
cup powdered sugar, sifted


  1. 1 In large bowl, break up cookie dough. Stir or knead in cocoa and food color until well blended. Shape dough into flat disc; wrap tightly with plastic wrap. Refrigerate 30 minutes.
  2. 2 Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
  3. 3 Lightly dust work surface with additional baking cocoa. With rolling pin, roll out dough to 1/4-inch thickness. With 2-inch round cookie cutter, cut out 20 rounds. Combine leftover dough into ball; roll out and cut out 10 more rounds.
  4. 4 With small heart-shaped cutter, cut heart shapes from half (15) of the dough rounds. (These will be the tops of each cookie sandwich.)
  5. 5 Place all dough rounds 2 inches apart on cookie sheets.
  6. 6 Bake 10 to 12 minutes or until set. Cool on cookie sheets 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
  7. 7 In medium bowl, beat cream cheese, butter and vanilla with electric mixer on medium speed until creamy. On low speed, beat in powdered sugar one-third at a time until well blended.
  8. 8 Spread 1 heaping teaspoon frosting onto each cookie round without heart-shaped cutouts. Place 1 cookie round with heart-shaped cutouts on top.




Nutrition Information

Recipe Step Photos

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