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:
- 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.
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!
Red Velvet Sandwich Cookies
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.
- 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
- 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
Comments & Reviews
Jen @ Virtually Vegan Mama says
Those are super festive…and they look yummy!!
Jen
Jenny Franklin says
Looks delish! Love Christmas and cookies. They really are the best of both worlds. Thanks for the recipe!
Cindy ~Hun... What's for Dinner? says
These cookies are gorgeous! Thanks for sharing at Simple Supper Tuesday.
Amy | Club Narwhal says
Dana, I’m totally drooling right now! I have such a soft spot in my heart for red velvet anything–you have doubled the fun with this cookie sandwich!
Kelly says
Can’t believe Christmas is next week already too. These are the perfect festive cookies, I love how pretty they look, thanks for sharing Dana 🙂
Jerri says
Your cookies look great! Thanks for linking up for Friday Favorites. I’m featuring you this week!
JoAnn @ SweetPepperRose says
Your cookies are awesome looking and I’m sure they are delicious, can’t go wrong with red velvet! hopping over from USS Crafty party
Karen Goodman says
I just found this recipe from the Flamingo Toes link party and it looks so good. And it’s perfect for the recipe link party that just went live on my website Future Expat. Today’s theme is SUGAR…so feel free to link this up and any other of your sweet sugary recipes.
Every link gets posted to Pinterest and the featured recipes each week also get highlighted on social media sites too. Would love to have you join us!
Kelly @ Mostly Homemade Mom says
I’m LOVING these cookies! What a yummy gift for Christmas, too!
bj says
My daughter would love these…she is a Red Velvet fan.
Merry Christmas…
Mary says
These look soo yummy!
Kristina & Millie says
This look totally divine! Can’t wait to eat one or two….dozen!
Marti says
These are so pretty for the holidays! I featured them at the Craft Countdown! You can see it here….http://sewlicioushomedecor.com/3rd-day-crafting-red-velvet-sandwich-cookies.
Happy Holidays!
Marti
Katie @ The Casual Craftlete says
Hey Dana! Hope you are doing well. I just wanted to let you know your cookies will be one of my features from the Blog Hop. Make sure to grab your featured button tonight @8p C.
Krista Low says
Miss Dana, , these cookies look amazing! One is good but two are better especially with amazing cream cheese frosting in between! This was the most viewed link at Great Idea Thursday’s 34, I hope you stop by Thursday night and grab your Featured Button!
Britni says
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.