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Red Velvet Sandwich Cookies

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!

Three stacked Red Velvet Sandwich Cookies with top cookie having a bite taken out of it.

FREQUENTLY ASKED QUESTIONS:

Do I have to use a boxed cake mix?

I have not tested these with a homemade red velvet cake but I’m sure that there would not be an issue using that.

Do the cookies need to be rolled in the powdered sugar?

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.

I don’t like cream cheese frosting, can I use something else?

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!

Can this recipe be doubled?

Absolutely! If you want more than what these make you can easily double this recipe no problem.

Could I try this with other cake mix flavors?

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.

How do I store leftover 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.

Pinterest image of three stacked Red Velvet Sandwich Cookies with bite taken out of top cookie.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • red velvet cake mix – this recipe works with any flavor of cake mix.
  • eggs – if you have time, allow the eggs to come to room temperature as this will help them incorporate into the batter a bit better.
  • salted butterHow to Soften Butter Quickly
  • vanilla extract
  • powdered sugar – it needs to be powdered sugar – granulated sugar will not work here.
  • cream cheeseHow to Soften Cream Cheese Fast
Ingredients needed: red velvet cake mix, eggs, butter, vanilla extract, powdered sugar, cream cheese, unsalted butter and 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. 

Red velvet cake mix blended together in bowl.

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.

Dough ball being rolled in powdered sugar.

Tap the excess sugar off and place them directly onto the prepared sheet tray, 3 inches apart. 

Rolled dough balls on parchment lined baking sheet.

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. 

Baked sandwich cookies on parchment lined pan.

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. 

Cream cheese and butter blended together in bowl.

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.

Vanilla and powdered sugar mixed into butter mixture.

Place about 2 teaspoons worth of the frosting on the bottom of a cookie.

Frosting spread on on cookie.

Top with another cookie, gently press down to make a sandwich. 

Hand holding on Red Velvet Sandwich Cookie.

Repeat with the remaining cookies, there may be a little bit of frosting leftover.

Hand holding one Red Velvet Sandwich Cookie with bite taken out of it.

CRAVING MORE RECIPES?

Square image of stacked cookies with bite taken out of top one.

Red Velvet Sandwich Cookies

These chewy, creamy and delicious Red Velvet Sandwich Cookies are a fun treat for Valentine's Day or just because you love red velvet!
5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 9 minutes
Total Time: 24 minutes
Servings: 15

Ingredients

For the frosting:

  • 4 ounces (1/2 block) cream cheese, softened to room temperature
  • 4 Tablespoons salted butter, softened to room temperature
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar

Instructions

  • Preheat the oven to 375°F. Line sheet trays with parchment paper, set aside.
  • Place 1 box red velvet cake mix, 2 large eggs, ⅓ cup salted butter, melted and cooled slightly and 2 teaspoons vanilla extract into a large bowl. Mix together with an electric hand mixer until there are no dry patches.
  • Place ½ cup powdered sugar in a separate 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 4 ounces (1/2 block) cream cheese, softened to room temperature and 4 Tablespoons salted butter, softened to room temperature in a medium-sized bowl, and with an electric hand mixer, whip until smooth.
  • Add 1 teaspoon vanilla extract and 2 cups 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.
Course: Dessert
Cuisine: American

Nutrition

Calories: 301kcal | Carbohydrates: 41g | Protein: 3g | Fat: 15g | Sodium: 307mg | Fiber: 1g | Sugar: 31g

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 and other nutritional values can vary quite a bit depending on which brands were used.

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