A twist on the classic red velvet cupcake, perfect for Christmas, Valentines Day, 4th of July, or any special occasion. These soft red velvet cookies with crisp edges are filled with a smooth cream cheese frosting, which can also be tinted with food coloring or rolled in festive sprinkles to match any occasion or holiday!
Red Velvet Sandwich Cookies
Red Velvet Cookies:
- 1 box red velvet cake mix
- 2 large eggs
- 1/2 cup vegetable oil
Cream Cheese Filling:
- 4 ounces unsalted butter, room temperature
- 8 ounces cream cheese, room temperature
- 2 cups powdered sugar, sifted
- 1/2 teaspoon vanilla extract
For the cookies:
Preheat oven to 350°. Line baking sheets with parchment paper.
Combine cake mix, eggs and oil in a mixing bowl until dough forms. Scoop dough 1-2 inches apart on prepared baking sheet. Bake 8-10 minutes, or until centers are soft and edges are set. Let cool on baking sheets for a few minutes. Transfer cookies to wire rack to cool completely.
For the filling:
With an electric mixer, beat butter and cream cheese on medium speed until smooth (make sure they are both at room temperature so you do not get lumps in your frosting). Add vanilla. Gradually beat in powdered sugar until incorporated. Beat on medium speed for about 3 minutes, until smooth and creamy.
Spread on flat side of one cooled cookie. Top with another cookie, flat side down. Repeat with remaining cookies and filling.Roll edges in crushed candy cane, coconut flakes, sprinkles, or mini chocolate chips if desired.