The fun starts with two Red Velvet cookies, but it reaches its peak when they are covered with a delicious cream cheese in the middle. This is without a doubt the epitome of taste!

RED VELVET OREO COOKIES

Calling all cookies! This treat is only for those who live and breathe cookies. Not just for cookie lovers, not just for cookie lovers, but for true cookie fanatics. These Red Velvet Sandwich Cookies are the ultimate indulgence for those who understand that one cookie is good, but two cookies are even better. And what’s better than two cookies? Two cookies connected with a big layer of cream in between.

WHY THESE SANDWICH COOKIES ARE THE BEST?

These sandwich cookies combine two of my favorites: cream cheese and red velvet, creating the epitome of decadence. The red velvet cookies have a soft, chewy texture with a delicious crunch on the edges and a perfect chew. Meanwhile, The silky smooth cream cheese offers the perfect balance of sweetness. It’s a perfect dessert combination, creating the ultimate holiday dessert, perfect for cookie boxes, bake sales, or an after-dinner treat.

INGREDIENTS  NEEDED:

• Unsalted butter
• Granulated sugar
• Powdered sugar
• Eggs
• Vanilla
• Red food coloring
• Baking soda
• Cocoa powder
• All-purpose flour
• Cream cheese

HOW TO MAKE THESE RED VELVET COOKIES

1. Gradually add the baking soda, salt, cocoa powder, and flour to the mixture until well combined. Using a spoon, form tablespoon-sized balls of dough and refrigerate for a few hours. This should make about 20 cookies

2. Preheat your oven to 350°F and line two baking sheets with parchment paper. Drop the cooled cookie dough balls into the sugar and make 10 to 12 cookies per sheet, baking for 8 to 9 minutes, or until the edges are set. Let the cookies cool before serving.

3. In a large bowl, cream together the butter, cream cheese, and vanilla until smooth. Gradually add the powdered sugar and beat until light and fluffy. Adjust consistency with powdered sugar. or a little milk if needed.

4. Using the same 1½ teaspoons of cookie butter, spread the buttercream on the bottom of 10 cookies. Then, gently press the remaining 10 cookies onto the buttercream to create a sandwich or “Oreo” effect.

STORING AND FREEZING

These cookies can be stored at room temperature or in the refrigerator, in an airtight container. These cookies can be stored in an airtight container in the refrigerator for 3 to 4 months and will still retain their flavor. freshness. Just let them come back to room temperature before tasting them!

FOR THE COOKIES

In a large mixing bowl fitted with the paddle attachment, cream the butter and sugars on medium speed for about 2 minutes until well combined. Beat in the egg, vanilla, and red food coloring until well combined.

Gradually add the baking soda, salt, cocoa powder, and flour until well combined. Shape the dough into tablespoon-sized balls and refrigerate for a few hours, making about 20 cookies.

Preheat the oven to 350°F and line 2 baking sheets with parchment paper. Roll cooled dough balls in sugar and place 10 to 12 cookies per sheet. Bake for 8 to 9 minutes or until edges are set. Let cookies cool.

FOR THE FROSTING

For the buttercream, beat butter, cream cheese, and vanilla until smooth. Add powdered sugar and beat until light and fluffy, adjusting consistency with more powdered sugar or a little milk if necessary.

Using the same 1½ cookie scoop, spread buttercream on the bottom of 10 cookies. Lightly press the remaining 10 cookies together to create a sandwich or “Oreo” effect.

NOTES

Be sure to let the cookies cool before adding the frosting.

Be sure to chill the dough before rolling.

RED VELVET OREO COOKIES

Bakeanna Recipes

Indulgence begins with two red velvet cookies, but reaches its pinnacle when sandwiched together with luscious white chocolate frosting in the middle. Undoubtedly, it's the epitome of deliciousness.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 8 minutes mins

CHILL TIME 2 hours hrs

Total Time 2 hours hrs 28 minutes mins

Course Dessert

Cuisine American

Servings 20 COOKIES

Calories 350 kcal

Ingredients

  

FOR THE COOKIES

• 1/2 cup unsalted butter room temperature
• 1 cup granulated sugar
• 1 large egg room temperature
• 1 tsp vanilla
• 2 tsp red food coloring
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1/4 cup cocoa powder
• 1 1/2 cup all-purpose flour
• 1/2 cup granulated sugar for coating

FOR THE FROSTING

• 3 tbsp unsalted butter room temperature
• 3 ounces cream cheese
• 1/2 tsp vanilla
• 1 1/2 cup powdered sugar

Instructions

 

FOR THE COOKIES

• In a large mixing bowl fitted with the paddle attachment, cream the butter and sugars at medium speed for about 2 minutes until well combined. Beat in the egg, vanilla, and red food coloring until well combined.
• Gradually add the baking soda, salt, cocoa powder, and flour until well combined. Shape the dough into tablespoon-sized balls and refrigerate for a few hours, making about 20 cookies.
• Preheat the oven to 350°F and line 2 baking sheets with parchment paper. Roll the cooled dough balls in sugar and place 10 to 12 cookies per sheet. Bake for 8 to 9 minutes or until the edges are set. Let the cookies cool.

FOR THE FROSTING

• For the buttercream, beat the butter, cream cheese, and vanilla until smooth. Add the powdered sugar and beat until light and fluffy, adjusting the consistency with more powdered sugar or a little milk if necessary.
• Using the same 1½ cookie scoop, spread buttercream on the bottom of 10 cookies. Lightly press the remaining 10 cookies together to create a sandwich or "Oreo" effect.

Notes

1. Make sure to let the cookies cool down before adding the frosting.
2. Make sure to chill the dough before baking.

Keyword BROWN BUTTER PUMPKIN COOKIES, CREAM CHEESE, RED VELVET, RED VELVET COOKIES

If you’ve given this recipe a try and it won you over, please share your thoughts by leaving a rating and comment below! If you have any questions about this recipe, don’t hesitate to ask – I’m here to help and will respond promptly.