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Made with a cake mix and utterly irresistible these Red Velvet Sandwich Cookies are a fun and tasty dessert that you can enjoy any time of the year.
I’m a huge red velvet lover. Cake, cookies, bars, you name it I’ll eat it. There is just something about red velvet that I can’t get enough of and these Red Velvet Sandwich Cookies are one of them.
HERE IS WHAT OUR READERS ARE SAYING:
“This look totally divine! Can’t wait to eat one or two….dozen!” – Kristina & Millie
So we took a little shortcut with these and made them semi-homemade. We used a box cake mix with a homemade cream cheese frosting for the filling.
I absolutely have nothing against taking shortcuts when it comes to baking. Sometimes you just want something to come together quicker! There is absolutely nothing wrong with that.
And it cuts down on the prep and the dishes when you make these. Trust me, once you taste these bad boys you are going to want to make them over and over again.
You should see Lily’s eyes when she sees these things. It’s like magic! Honestly, though, I probably look the same way when I’m eating them, haha!
We love making these year-round but also for holidays like Valentine’s Day and Christmas! You can roll the sides of the frosting in themed sprinkles and you have a perfectly curated holiday treat.
But, like I said I like these all year round and I’m not going to wait for any specific holiday to make these Red Velvet Sandwich Cookies, they deserve to be eaten all year long.
Some of my other favorite red velvet recipes we have on our site include: Red Velvet Cheesecake Cake, Cookies and Cream Red Velvet Brownies and this Red Velvet Nutella Trifle.
WHY THIS RECIPE WORKS:
- With using a cake mix this comes together quickly.
- The addition of the powdered sugar on the outside gives it a nice flavor contrast.
- The cream cheese frosting really complements the red velvet perfectly.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Red velvet cake mix
- Eggs
- Butter
- Vanilla extract
- Powdered sugar
- Cream cheese
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.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
DO I HAVE TO USE A CREAM CHEESE FROSTING?
No, you do not, we think that the two flavors pair well together and are usually used together in baking recipes.
You can use a regular buttercream if you prefer.
There are other great flavors that you could use as well such as chocolate, hazelnut, marshmallow, and more!
DO I HAVE TO ROLL IN THE POWDERED SUGAR?
We find that the powdered sugar gives these delicious Red Velvet Sandwich Cookies an appealing look, but this is an optional step and you do not have to do it if you do not want to.
These can also be rolled in sugar, sanding sugar, or even sprinkles if you’d like.
Change it up with holidays and more creating fun colorful sandwich cookies.
ANY ADDITIONS?
Yes! All the sugary goodness, haha! Bring it on.
- White Chocolate Chips: Mix in white chocolate chips to the cookie dough for extra sweetness.
- Brown Sugar: Substitute some of the white sugar with brown sugar for a chewier texture.
- Gel Food Coloring: Add a bit more red food coloring or use gel food coloring for a more vibrant red color.
- Crushed Candy Canes: Sprinkle crushed candy canes on the frosting for a festive touch during the Christmas season.
- Sprinkles: Roll the edges of the cookie sandwiches in red and white sprinkles for added fun.
- Nuts: Fold in chopped pecans or walnuts into the dough for a crunchy element.
- Cream Cheese Filling: Enhance the cream cheese filling by adding a bit of milk for extra creaminess.
- Cocoa Powder: Sift in a tablespoon of natural unsweetened cocoa powder for a richer chocolate flavor.
- Vanilla Extract: Increase the teaspoon vanilla in the frosting for a more pronounced vanilla taste.
- Holiday Shapes: Use a small cookie scoop to make different shapes for holidays like Fourth of July or Christmas Tree designs.
ANY SUBSTITUTIONS?
There are a few things you could do to sub out ingredients. Tell me what you think!
- Butter: Substitute unsalted butter with melted butter cooled to room temperature for ease of mixing.
- Cream Cheese Frosting: If you’re not a fan of cream cheese, use a white chocolate frosting or sweet cream cheese frosting instead.
- Eggs: Replace eggs with flax eggs for a vegan option.
- Powdered Sugar: Use white sugar processed in a blender as a substitute for powdered sugar in a pinch.
- Vanilla Extract: Swap out vanilla extract with almond extract for a different flavor profile.
HOW TO STORE:
These can be stored in the refrigerator in an airtight container where they will keep for up to 5 days, you can remove them to the counter to slightly warm up before eating.
These can also be frozen! They can either be frozen filled or unfilled, either way, place in a freezer container or bag separated by parchment paper and they will keep for up to 3 months.
To defrost, remove to the refrigerator overnight.
DANA’S TIPS AND TRICKS:
- If you want to make homemade red velvet cake batter you can.
- Switch up your cake mix for different flavors!
- These can be rolled in other things if desired, see my tips above.
- If you are not a fan of cream cheese frosting a regular buttercream, chocolate, or even marshmallow frostings would work great.
- These can be frozen, see my tips above on how to do that.
- Easily double the recipe to serve more people or store for later consumption.
Love red velvet and are looking for something quick and easy?
Then you have to make these Red Velvet Sandwich Cookies, you’ll be hooked!
If you like this recipe, you might also like:
If you’ve tried these RED VELVET SANDWICH COOKIES let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Red Velvet Sandwich Cookies with Cream Cheese Frosting
Ingredients
- 1 box red velvet cake mix
- 2 large eggs
- ⅓ cup butter melted and cooled slightly
- 2 teaspoons vanilla extract
- ½ cup powdered sugar
For the frosting:
- 4 ounces cream cheese softened
- 4 tablespoons unsalted 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.1 box red velvet cake mix, 2 large eggs, ⅓ cup butter, 2 teaspoons vanilla extract
- Place the ½ cup powdered sugar in a bowl.½ cup powdered sugar
- 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.4 ounces cream cheese, 4 tablespoons unsalted butter
- 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.1 teaspoon vanilla extract, 2 cups powdered sugar
- 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
- If you want to make homemade red velvet cake batter you can.
- Switch up your cake mix for different flavors!
- These can be rolled in other things if desired, see my tips above.
- If you are not a fan of cream cheese frosting a regular buttercream, chocolate or even marshmallow frostings would work great.
- These can be frozen, see my tips above on how to do that.
- Easily double the recipe to serve more people or store for later consumption.
Nutrition
Love This Recipe?
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These look fantastic! Thanks for sharing on the weekend re-Treat link party! Hope to see you again Thursday at 7PM.
Britni @ Play. Party. Pin.