These chewy, creamy and delicious Red Velvet Sandwich Cookies are a fun treat for Valentine's Day or just because you love red velvet!
A FUN RED VELVET DESSERT
I'm a sucker for anything red velvet: cakes, cookies, bars - you name it! These Red Velvet Sandwich Cookies have to be one of my top 3 favorite desserts. Two soft cookies encase a delicious cream cheese frosting and then it is all coated in powdered sugar. They are the perfect cookie in my opinion! They are not overly sweet and all the flavors work really well together! It's made just a bit easier by using a boxed cake mix. If you are looking for that perfect red velvet treat, then you have to try this Red Velvet Sandwich Cookie recipe!
FREQUENTLY ASKED QUESTIONS:
I have not tested these with a homemade red velvet cake but I'm sure that there would not be an issue using that.
The powdered sugar really gives it a fun pop of flavor in each and every bite. If you do not want that, you could roll in decorators sugar, granulated sugar or just leave them plain.
Cream cheese frosting and red velvet go hand in hand. However, you can use are a regular buttercream, nutella flavored buttercream or even a chocolate buttercream would taste great!
Absolutely! If you want more than what these make you can easily double this recipe no problem.
That is a great way to switch up flavors. This recipe works with any cake mix flavor that you like! So have fun and make all sorts of different sandwich cookies.
These can be stored in an airtight container in the refrigerator where they will keep for up to 5 days. These can also be frozen. Place in a freezer container or bag separated by parchment paper and they will last for up to 3 months. Let defrost in the refrigerator before eating.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- red velvet cake mix
- eggs
- butter
- vanilla extract
- powdered sugar
- cream cheese
- vanilla extract
HOW TO MAKE RED VELVET SANDWICH COOKIES:
Preheat the oven to 375°F. Line sheet trays with parchment paper, set aside. Place the cake mix, eggs, butter, and vanilla extract in a large bowl. Mix together with an electric hand mixer until there are no dry patches.
Place the ½ cup powdered sugar in a bowl. Place 1 tablespoon-sized dollop of the dough directly into the powdered sugar. I like to use a 1 tablespoon-sized cookie scoop for this. Roll the dough around in the powdered sugar.
Tap the excess sugar off and place them directly onto the prepared sheet tray, 3 inches apart.
Bake for 7-9 minutes, the cookies will slightly spread, crack on top and appear set, with no wetness to the cookies once done. Let them cool on the sheet tray for 10 minutes, then transfer to a wire rack to cool completely.
While the cookies are cooling, make the frosting. Place the cream cheese and butter in a medium-sized bowl, with an electric hand mixer, whip until smooth.
Add the vanilla and the powdered sugar to the bowl a little at a time until fully mixed in. Turn the mixer on to medium-high speed and whip for 2 minutes.
Place about 2 teaspoons worth of the frosting on the bottom of a cookie.
Top with another cookie, gently press down to make a sandwich.
Repeat with the remaining cookies, there may be a little bit of frosting leftover.
CRAVING MORE RECIPES?
Red Velvet Sandwich Cookies
Ingredients
- 15.25 ounce box red velvet cake mix
- 2 large eggs
- ⅓ cup salted butter, melted and cooled slightly
- 2 teaspoons vanilla extract
- ½ cup powdered sugar
For the frosting:
- 4 ounces (½ block) cream cheese, softened
- 4 tablespoons salted butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat the oven to 375°F. Line sheet trays with parchment paper, set aside.
- Place the cake mix, eggs, butter, and vanilla extract in a large bowl. Mix together with an electric hand mixer until there are no dry patches.
- Place the ½ cup powdered sugar in a bowl. Place 1 tablespoon-sized dollop of the dough directly into the powdered sugar. I like to use a 1 tablespoon-sized cookie scoop for this. Roll the dough around in the powdered sugar.
- Tap the excess sugar off and place them directly onto the prepared sheet tray, 3 inches apart.
- Bake for 7-9 minutes, the cookies will slightly spread, crack on top and appear set, with no wetness to the cookies once done. Let them cool on the sheet tray for 10 minutes, then transfer to a wire rack to cool completely.
- While the cookies are cooling, make the frosting. Place the cream cheese and butter in a medium-sized bowl, with an electric hand mixer, whip until smooth.
- Add the vanilla and the powdered sugar to the bowl a little at a time until fully mixed in. Turn the mixer on to medium-high speed and whip for 2 minutes.
- Place about 2 teaspoons worth of the frosting on the bottom of a cookie. Top with another cookie, gently press down to make a sandwich.
- Repeat with the remaining cookies, there may be a little bit of frosting leftover.
Notes
- A homemade red velvet cake should would but we have not tested it.
- You can use any cake mix flavors you like.
- Different frostings can be used, see my tips above.
- These can be frozen, see my tips above.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Pamela H Miller
Sounds delicious gonna try for Valentines
Brandie @ The Country Cook
Hope you love them!