Red Velvet Sandwich Cookies

I'm so excited to share these red velvet sandwich cookies with you today! Last month, Sarah asked if we could make something special for her class Valentine's party, and honestly, I wasn't in the mood for complicated baking. That's when I remembered this cake mix hack my mom taught me years ago.

Jump to:

• Why You Will Like These Red Velvet Sandwich Cookies
• What You Need For Red Velvet Sandwich Cookies
• How To Make Red Velvet Sandwich Cookies
• Storage And Reheating Tips For Red Velvet Sandwich Cookies
• Tips And Variations For Perfect Red Velvet Sandwich Cookies
• Red Velvet Sandwich Cookies Frequently Asked Questions
• Recipes You May Like
• Final Thoughts On Red Velvet Sandwich Cookies
• Red Velvet Sandwich Cookies

These cookies turned out better than I expected. Alex came home from basketball practice, grabbed three before dinner, and told me they were "actually really good, Mom." Coming from a 12-year-old, that's basically a five-star review!

The best part? They start with a cake mix, so there's no measuring out a dozen different ingredients. I just mixed everything in one bowl, rolled the dough in powdered sugar, and had fresh cookies cooling on my counter in less than 30 minutes. The cream cheese frosting sandwiched between two soft cookies reminds me of those fancy bakery treats, but way easier to make at home.

If you love simple desserts that look impressive, you'll also want to try my fluffy red velvet cupcakes with cream cheese frosting – same delicious flavor, different format!

Why You Will Like These Red Velvet Sandwich Cookies

• Super quick to make - From start to finish, you're looking at about 25 minutes, which is perfect when you need homemade treats fast
• Cake mix shortcut - No need to measure flour, cocoa, or baking soda separately
• Soft and chewy texture - These stay tender for days, not dry or crumbly like some cookies
• Cream cheese frosting filling - Sweet, tangy, and absolutely delicious sandwiched between two cookies
• Kid-approved - Both Alex and Sarah love these, and Sarah's classmates went crazy for them
• Pretty presentation - The red color and powdered sugar coating make them look bakery-quality

What You Need For Red Velvet Sandwich Cookies

Here's what I used to make about 15 sandwich cookies (so 30 individual cookies total):

For the cookies:

• 1 box red velvet cake mix (I use whatever brand is on sale, honestly)
• 2 large eggs
• ⅓ cup butter, melted and cooled slightly (not oil – trust me on this)
• 2 teaspoons vanilla extract
• ½ cup powdered sugar (for rolling)

For the cream cheese frosting:

• 4 ounces cream cheese, softened (leave it out for about 30 minutes)
• 4 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

I always keep cake mix in my pantry for emergencies like this. Donald jokes that my "emergency" is usually Sarah announcing she needs treats for school the next morning!

How To Make Red Velvet Sandwich Cookies

Let me walk you through this step by step. It's really straightforward, I promise.

Getting Started

First, preheat your oven to 375°F. Line a couple of baking sheets with parchment paper and set them aside. I learned this the hard way – don't skip the parchment paper, or you'll be scraping cookies off the pan later.

Making The Cookie Dough

Grab a large mixing bowl and add your cake mix, eggs, melted butter, and vanilla extract. Here's the thing – make sure your butter is melted but not super hot. If it's too hot, it'll start cooking the eggs, which is not what we want.

Use an electric hand mixer to blend everything together until there are no dry patches left. The dough will be soft and slightly sticky. That's exactly right!

Rolling The Cookies

Put your ½ cup of powdered sugar in a shallow bowl. I use my 1-tablespoon cookie scoop to portion out the dough – this keeps all the cookies the same size, which matters when you're making sandwiches later.

Drop each scoop directly into the powdered sugar and roll it around until it's completely coated. I use a fork to help roll them, then tap off any excess sugar on the edge of the bowl. Place each ball on your prepared baking sheet about 3 inches apart.

Baking Time

Bake for 7-9 minutes. You'll know they're done when they've spread slightly, have those pretty cracks on top, and look set with no wet spots. Don't overbake them – we want soft cookies, not crunchy ones.

This is important: let them cool on the baking sheet for 10 minutes before moving them. If you try to transfer them too soon, they'll fall apart. After 10 minutes, move them to a wire rack to cool completely.

Making The Cream Cheese Frosting

While your red velvet sandwich cookies are cooling, make the frosting. Put your softened cream cheese and butter in a medium bowl. Beat them together with an electric mixer until smooth and creamy.

Add the vanilla and then gradually add the powdered sugar, a little at a time. Once it's all mixed in, turn your mixer up to medium-high and whip for about 2 minutes. This makes the frosting light and fluffy instead of dense.

Assembling Your Sandwich Cookies

Here's my trick – pick two cookies that are about the same size. Put about 2 teaspoons of frosting on the flat bottom of one cookie, then top it with another cookie. Gently press down to make a nice sandwich.

You might have a tiny bit of frosting left over. I usually let Alex and Sarah fight over who gets to lick the bowl!

Storage And Reheating Tips For Red Velvet Sandwich Cookies

Once you've filled these cookies with the cream cheese frosting, they need to go in the fridge. I store mine in an airtight container, and they stay fresh for up to 5 days.

The unfilled cookies can sit out at room temperature for a few days, but the frosting has cream cheese in it, so refrigeration is a must after assembly.

Want to freeze them? You can absolutely freeze these red velvet sandwich cookies for up to 3 months. I freeze them both with and without the filling, depending on what I need. If you freeze them filled, let them thaw in the fridge overnight before serving.

Tips And Variations For Perfect Red Velvet Sandwich Cookies

Use a cookie scoop. Seriously, this makes such a difference. I have a 1-tablespoon spring-loaded scoop, and it ensures every cookie is the same size. Plus, it's way less messy than using spoons.

Don't skip the butter. I know the cake mix box probably says to use oil, but butter gives these cookies so much more flavor and helps them hold their shape better. They don't spread as much, which is what we want.

Match your cookies carefully. When you're filling them, pair up cookies that are similar in size. It just makes them look nicer and easier to eat.

Try different frostings. While I love cream cheese frosting, you could also use vanilla buttercream or even Nutella if your family likes chocolate-hazelnut flavor.

Add white chocolate chips. Sometimes I fold in about ½ cup of white chocolate chips to the dough before baking. Alex loves this variation.

Make them mini. Use a smaller cookie scoop and reduce the baking time by a minute or two. Mini sandwich cookies are perfect for parties.

Don't overmix the dough. Mix just until everything comes together. Overmixing can make the cookies tough instead of soft and chewy.

Want to know what helped me perfect these? Making them about five times until I got the texture just right! The first batch spread too much because I used oil instead of butter. Live and learn, right?

Red Velvet Sandwich Cookies Frequently Asked Questions

Can I Make Red Velvet Sandwich Cookies Without A Cake Mix?

You could make them from scratch, but honestly, the cake mix is what makes this recipe so easy. If you want to go the from-scratch route, you'd need to add flour, cocoa powder, food coloring, baking soda, and salt. At that point, you might as well look for a traditional red velvet cookie recipe. I stick with the cake mix because I'm all about simple solutions.

Why Did My Red Velvet Cookies Spread Too Much In The Oven?

This happened to me the first time! The most common reason is using oil instead of butter. Butter helps the cookies hold their shape better. Also, make sure your butter is melted but cooled slightly – if it's too warm, the cookies will spread more. Finally, don't skip rolling them in powdered sugar, as this creates a coating that helps control spreading.

Can Red Velvet Sandwich Cookies Be Made Ahead Of Time?

Absolutely! I actually prefer making the cookies a day ahead. Bake the cookies, let them cool completely, and store them in an airtight container at room temperature. Make the frosting and keep it in the fridge. Then, assemble the sandwiches the day you need them. The unfilled cookies stay fresh for about 3-4 days at room temperature.

How Should Red Velvet Sandwich Cookies Be Stored After Filling?

Once you fill them with cream cheese frosting, they must go in the refrigerator. The cream cheese needs to stay cold to be safe. I put mine in an airtight container with parchment paper between layers so they don't stick together. They'll keep in the fridge for up to 5 days. Just take them out about 15 minutes before serving so the frosting softens slightly – they taste better at cool room temperature rather than cold.

Recipes You May Like

If you enjoyed these red velvet sandwich cookies, here are some other treats my family loves:

• Fluffy Red Velvet Cupcakes With Cream Cheese Frosting - Same amazing flavor in cupcake form, perfect for birthdays
• Chewy Chocolate Chip Cookies That Melt In Your Mouth - My go-to cookie recipe that never fails
• Biscoff Stuffed Snickerdoodles - Another sandwich cookie variation with cinnamon sugar coating

Final Thoughts On Red Velvet Sandwich Cookies

These cookies have become one of my favorite go-to recipes when I need something homemade but don't have a ton of time. The combination of soft, chewy red velvet sandwich cookies with tangy cream cheese frosting just works.

Sarah requested them for her birthday last week instead of cake, and honestly, I was relieved. Way easier than dealing with cake layers! Donald even admitted they were "dangerously good," which is saying something because he's usually more of a pie person.

The best part about this recipe? It looks like you spent way more effort than you actually did. Nobody needs to know these started with a cake mix – that's our little secret!

Give these a try this weekend. Make them for your family, bring them to a party, or just keep them all for yourself (no judgment here). Save this recipe to your Pinterest board so you can find it next time you need an easy dessert that everyone will love.

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