Red Velvet Sandwich Cookies

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.

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.

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 (FULL RECIPE BELOW):

Red velvet cake mix
Eggs
Butter
Vanilla extract
Powdered sugar
Cream cheese

HOW TO MAKE RED VELVET SANDWICH COOKIES:

1. Preheat the oven to 375°F. Line sheet trays with parchment paper, set aside.
2. 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. 
3. Place the ½ cup powdered sugar in a bowl.
4. 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. 
5. 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. 
6. 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.
7. 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.

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 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.

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.

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.

If you 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:

• Mini Red Velvet Sandwich Cakes
• Chocolate Chip Red Velvet Banana Bread
• Chocolate Stuffed Red Velvet Cupcakes

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!

Rate this Recipe

Red Velvet Sandwich Cookies

5 from 5 votes

Course Baked Good, Dessert

Servings 15

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.

Print Recipe

Pin Recipe

Prep Time 15 minutes mins

Cook Time 9 minutes mins

Total Time 24 minutes mins

Ingredients

  

1x2x3x

• ▢ 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.
• 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

1. If you want to make homemade red velvet cake batter you can.
2. Switch up your cake mix for different flavors!
3. These can be rolled in other things if desired, see my tips above.
4. If you are not a fan of cream cheese frosting a regular buttercream, chocolate or even marshmallow frostings would work great.
5. These can be frozen, see my tips above on how to do that.
6. Easily double the recipe to serve more people or store for later consumption.

Nutrition

Calories: 304kcal | Carbohydrates: 49g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 320mg | Potassium: 38mg | Fiber: 1g | Sugar: 35g | Vitamin A: 353IU | Calcium: 86mg | Iron: 1mg

Nutritional Disclaimer

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