What is better than one red velvet cookie? Two soft and delicious cookies sandwiched together with the perfect amount of cream cheese frosting. The best part is that these Red Velvet Sandwich Cookies start with a cake mix and are ready in under an hour.
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Why this Recipe Works
There are so many things to love about a sandwich cookie, especially when the flavors are red velvet and cream cheese.
The gorgeous deep red color and mild cocoa flavor of the cookie give them an extra special quality. Just like with these Red Velvet Oreo cookies!
Pairing them with refreshing and flawless cream cheese frosting is the perfect compliment. You will find it in these Chocolate Sandwich Cookies too!
Of course the sugar baked on the outside adds a slight crunch which balances wonderfully with the soft cookie. It is a great trick that I also use with these Red Velvet Kiss Cookies.
Each element is exactly how it should be and being able to make them easily is a huge bonus!
What goes into this Recipe
Red Velvet Cookies
- Red Velvet Cake Mix: Starting with a cake mix allows you to make these cookies with only a few ingredients. The best part is that you do not have to add messy red food coloring.
- Granulated Sugar: Rolling the cookie dough in sugar before baking gives the cookies a wonderful texture on the outside.
Cream Cheese Frosting
- Cream Cheese: It is important to use the full-fat cream cheese rather than low-fat. It not only has a wonderful tangy flavor that balances the sweetness of the frosting but it also whips up better than the lower fat variety.
- Powdered Sugar: Take the extra step of sifting the powdered sugar if you feel like it is needed. This will ensure that you have a super smooth end result.
See recipe card for full information on ingredients and quantities.
How to make Red Velvet Sandwich Cookies
1. Combine the cake mix, vegetable oil and eggs in a medium bowl. Mix together with a hand held mixer {or by hand} until you have a thick dough.
2. Use a medium cookie scoop {or about 1 1/2 tablespoons} to scoop mounds of dough into a bowl with granulated sugar. Roll the cookie dough ball in the granulated sugar to coat.
3. Place the sugar coated cookie dough mounds onto a silicone mat {or parchment} lined baking sheet.
4. Bake in a 350 degree oven for 8-10 minutes or until the cookies are set and starting to crack. Remove from the oven and allow the cookies to cool completely on the baking sheet.
5. Once the cookies have cooled, combine the cream cheese and softened butter in a medium bowl. Cream together with a hand held mixer {or by hand} until smooth. Add powdered sugar and vanilla, continue to mix until the frosting is thick. Pipe or spread the frosting on half of the cookies.
6. Place the other half of the cookies on top of a frosted cookie to create a sandwich. Serve and enjoy.
Expert Tips
- Use a cookie scoop to each cookie the same size. This step makes sure that both sides of the sandwich cookie are easily paired together.
- Don’t over bake the cookies. Pull them from the oven once they are set and start to crack. Then allow the cookies to cool completely on the baking sheet. The residual heat from the baking sheet will set them up perfectly.
- Make sure that the cookies are completely cooled before frosting. If the cookies are warm the frosting will melt and not make a nice thick center. The same thing goes for these Neapolitan Sandwich Cookies.
- Roll the sides of the finished cookies in something sweet for an extra special touch. Mini chocolate chips, sprinkles or chopped nuts would all be delicious options.
- If you love frozen desserts, serve these sandwich cookies frozen. It is a fun twist and perfect for summer.
Recipe FAQs
No, you do not have to use a cake mix. If you have a red velvet cookie recipe that you like, go ahead and use that.
The cookie dough does not have to be rolled in granulated sugar before baking although I would not skip that step. This simple process helps give the cookies a wonderful texture.
If cream cheese frosting is not something you enjoy you could make this Marshmallow Buttercream or even go for a store bought variety.
Any flavor of cake mix would work well in this recipe. If you are looking for a different cake mix cookie recipe, this Chocolate Brownie cookie would work great and so would these Sprinkle Sugar Cookies would make a great option.
The best way to store sandwich cookies is in an airtight container in the refrigerator for up to 1 week.
They can also be frozen for up to 3 months with or without the frosting.
Do you love red velvet desserts? Try these recipes…
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Easy Red Velvet Sandwich Cookies
Ingredients
Red Velvet Cookies
- 1 box Red Velvet Cake mix {15.25 ounces}
- 2 eggs
- ⅓ cup vegetable oil
- ⅓ cup granulated sugar {for rolling the cookie dough in}
Cream Cheese Frosting
- ¼ cup butter {softened}
- 4 oz. cream cheese {softened}
- 1 ¾ cups powdered sugar
- ½ teaspoon vanilla extract
Instructions
Red Velvet Cookies
- Preheat the oven to 350 degrees.
- Combine the red velvet cake mix, oil and eggs in a medium bowl. Mix together using a hand held mixer {or by hand} until you have a thick dough.
- Use a medium cookie scoop to scoop mounds of dough into a bowl with granulated sugar. Roll the cookie dough in sugar to coat. Place the sugar coated cookie dough mounds onto a silicone mat {or parchment} lined baking sheet.
- Bake for 8-10 minutes or until the cookies are set and starting to crack. Pull from the oven and allow the cookies to cool completely on the baking sheet.
Cream Cheese Frosting
- Once the cookies have cooled, cream together the butter, cream cheese, and vanilla with a hand held mixer {or by hand} until smooth. Add powdered sugar and continue to mix until you have a thick consistency.
Assembling Red Velvet Sandwich Cookies
- Place half of the cookies with the bottom of the cookie facing up. Pipe or spread cream cheese frosting onto each half. Take the unfrosted half of the cookies and sandwich each of them on top of a frosted cookie.
- Store your red velvet sandwich cookies in an airtight container in the refrigerator for up to a week or freeze for up to 3 months.
Notes
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- Use a cookie scoop to keep each cookie the same size.
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- Don’t over bake the cookies. Pull them from the oven once they are set and start to crack. Then allow the cookies to cool completely on the baking sheet. The residual heat from the baking sheet will set them up perfectly.
-
- Make sure that the cookies are completely cooled before frosting. If the cookies are warm the frosting will melt and not make a nice thick center.
-
- Roll the sides of the finished cookies in something sweet for an extra special touch. Mini chocolate chips, sprinkles or chopped nuts would all be delicious options.
-
- If you love frozen desserts, serve these red velvet cookies frozen. It is a fun twist and perfect for summer.
Nutrition
