There’s something truly enchanting about the vibrant red hue of red velvet cookies, especially when they are sandwiched together with a luscious cream cheese frosting. As you take a bite, the soft, chewy texture pairs perfectly with the creamy filling, making for a treat that feels comforting and indulgent. These cookies evoke memories of warm kitchens filled with the sweet aroma of baking, and I can’t help but recommend them for your next gathering or cozy night in.
Why You’ll Love This Recipe
These Red Velvet Sandwich Cookies are not only visually stunning but also offer a delightful combination of flavors and textures. The subtle hint of cocoa from the cake mix creates a unique flavor dimension, while the creamy frosting adds a rich finish. Plus, they’re easy to make and perfect for sharing!
Ingredients Needed For Red Velvet Sandwich Cookies
- 1 box red velvet cake mix: This is the base of our cookies. The cake mix brings that classic red velvet flavor and is super convenient.
- 2 large eggs: These help bind everything together, creating the chewy texture we all love.
- 1/3 cup butter, melted and cooled slightly: Butter adds richness. Just make sure it’s cooled a bit so it doesn’t cook the eggs!
- 2 tsp vanilla extract: This adds a warm, inviting flavor that complements the cocoa in the cake mix beautifully.
- 1/2 cup powdered sugar: We use this for rolling the cookie dough, giving them a sweet finish.
For the frosting:
- 4 ounces cream cheese, softened: This is key for a rich, tangy frosting. Make sure it’s softened for easy mixing!
- 4 tbsp unsalted butter, softened: Butter helps create a creamy texture for the frosting.
- 1 tsp vanilla extract: Just like in the cookies, this adds depth to the frosting.
- 2 cups powdered sugar: This will give that thick, sweet consistency that you expect in a frosting.
How to Make Red Velvet Sandwich Cookies
- Preheat your oven to 375 degrees F. Line sheet trays with parchment paper and set them aside.
- In a large bowl, combine the cake mix, eggs, melted butter, and vanilla extract. Use an electric hand mixer to mix everything until there are no dry patches remaining.
- In a separate bowl, pour the 1/2 cup of powdered sugar.
- For each cookie, take a tablespoon-sized dollop of the dough and roll it in the powdered sugar, then tap off the excess. Place them on the prepared sheet trays, spacing them about 3 inches apart.
- Bake for 7-9 minutes. The cookies will spread slightly, crack on top, and appear set when done. Let them cool on the sheet tray for about 10 minutes before transferring them to a wire rack to cool completely.
- While the cookies cool, make the frosting. In a medium-sized bowl, whip together the softened cream cheese and butter until smooth. Gradually add the vanilla and powdered sugar, mixing until fully combined. Increase mixer speed to medium-high and whip for 2 minutes.
- Once the cookies have cooled, place about 2 teaspoons of frosting on the bottom side of one cookie and top it with another cookie, gently pressing down to create a sandwich. Continue until all cookies are filled.
- To store: Keep these lovely sandwiches in the refrigerator in an airtight container for up to 5 days.
- To freeze: You can freeze these cookies in a freezer-safe container, with or without filling, for up to 3 months.
How to Serve Red Velvet Sandwich Cookies
These cookies shine as a standout dessert at any gathering or can be a sweet treat to enjoy with your favorite cup of tea or coffee. Set them on a pretty plate, perhaps with a scoop of ice cream or a drizzle of chocolate sauce for an extra indulgence.
How to Store Red Velvet Sandwich Cookies
To keep your cookies fresh, store them in an airtight container in the refrigerator. This helps maintain their texture and flavor for up to five days. If you decide to make a big batch, these cookies freeze well too!
Tips to Make Red Velvet Sandwich Cookies
- For the best texture, ensure that both the butter and cream cheese are softened enough before mixing. This will make the incorporating easier and your frosting smoother.
- Be careful not to overbake! The cookies should be set but still soft in the center for that lovely chewy texture.
- If you want to add a little more chocolate flavor, consider sifting in a tablespoon or two of cocoa powder into your frosting.
Variations and Substitutions
- If you’re out of red velvet cake mix, you can use chocolate cake mix instead, though it won’t have that classic red charm.
- Feel free to switch up the frosting! A marshmallow fluff frosting or a simple buttercream can also work beautifully.
- For an extra festive touch, add a few drops of red food coloring to the cream cheese frosting to match the cookies.
Frequently Asked Questions
Can I make these cookies without cream cheese?
Absolutely! You can substitute the cream cheese frosting with a vanilla buttercream or even a store-bought frosting for a quicker option.
How can I prevent my cookies from spreading too much?
Make sure your butter isn’t too warm when mixing, as melted butter can cause the cookies to spread excessively. Also, chilling the dough for about 30 minutes can help maintain their shape.
Can I use homemade red velvet cake mix?
Yes! If you prefer homemade, you can create your own red velvet cake batter using flour, cocoa powder, baking soda, buttermilk, and red food coloring. Just follow similar ratios for the other ingredients.
How do I adjust the cookie texture to be more cake-like?
If you want a cake-like cookie, slightly increase the flour content in the mix. A perfect middle ground is to add 1/4 cup of all-purpose flour to the cake mix.
Can I add nuts or chocolate chips to the dough?
Of course! Chopped nuts, mini chocolate chips, or white chocolate chips can provide additional texture and flavor, but be sure not to overload the dough to maintain proper baking results.
Dive into these Red Velvet Sandwich Cookies, share them with friends, and enjoy the cozy baking experience! Happy baking!
Red Velvet Sandwich Cookies
Ingredients
For the cookies
- 1 box red velvet cake mix This is the base of our cookies.
- 2 large eggs Help bind everything together.
- 1/3 cup butter, melted and cooled slightly Adds richness.
- 2 tsp vanilla extract Enhances the flavor.
- 1/2 cup powdered sugar For rolling the cookie dough.
For the frosting
- 4 oz cream cheese, softened Key for a rich, tangy frosting.
- 4 tbsp unsalted butter, softened Helps create a creamy texture.
- 1 tsp vanilla extract Adds depth to the frosting.
- 2 cups powdered sugar Gives the frosting a thick, sweet consistency.
Instructions
Preparation
- Preheat your oven to 375 degrees F. Line sheet trays with parchment paper and set them aside.
- In a large bowl, combine the cake mix, eggs, melted butter, and vanilla extract. Mix until there are no dry patches remaining.
- Pour the 1/2 cup of powdered sugar into a separate bowl.
- For each cookie, take a tablespoon-sized dollop of the dough and roll it in the powdered sugar, then tap off the excess. Place them on the prepared sheet trays, spacing them about 3 inches apart.
Baking
- Bake for 7-9 minutes until they spread slightly, crack on top, and appear set.
- Let them cool on the sheet tray for about 10 minutes before transferring them to a wire rack to cool completely.
Making the Frosting
- In a medium-sized bowl, whip together the softened cream cheese and butter until smooth.
- Gradually add the vanilla and powdered sugar, mixing until fully combined. Increase mixer speed to medium-high and whip for 2 minutes.
Assembling the Sandwiches
- Once the cookies are cooled, place about 2 teaspoons of frosting on the bottom side of one cookie and top it with another cookie, gently pressing down.
- Continue until all cookies are filled.
