RED VELVET OREO COOKIES
Indulgence begins with two red velvet cookies, but reaches its pinnacle when sandwiched together with luscious cream cheese in the middle. Undoubtedly, it’s the epitome of deliciousness!
RED VELVET OREO COOKIES
Calling all cookie monsters! This treat is exclusively for those who live and breathe cookies. Not just cookie enthusiasts, not mere cookie lovers, but true monsters of the cookie world. These cream cheese 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 joined by a generous layer of frosting in between.
WHY THESE SANDWICH COOKIES ARE THE BEST?
These sandwich cookies combine two of my ultimate favorites: cream cheese and red velvet, crafting the epitome of decadence. The red velvet cookies boast a soft, fudgy texture with a delightful crunch on the edges and a perfect chewiness. Meanwhile, the silky smooth cream cheese provides just the right balance of sweetness. It’s a match made in dessert heaven, creating the ultimate holiday treat perfect for cookie boxes, bake sales, or a delightful post-dinner indulgence.
INGREDIENTS YOU WILL NEED:
- 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
- In a mixing bowl equipped with the paddle attachment, blend together the butter and sugars on medium speed for approximately 2 minutes until thoroughly combined. Then, add the egg, vanilla, and red food coloring, mixing until fully incorporated.
- Gradually incorporate the baking soda, salt, cocoa powder, and flour into the mixture until just combined. Using a scoop, form the dough into 1 tablespoon-sized cookie balls and refrigerate for a few hours. This should yield approximately 20 cookies
- Preheat your oven to 350°F and line two baking sheets with parchment paper. Roll the chilled cookie dough balls in sugar and place 10-12 cookies per sheet, baking for 8-9 minutes, or until the edges are cooked. Let the cookies cool before serving.
- In a large mixing bowl, cream together the butter, cream cheese, and vanilla until smooth. Gradually add powdered sugar and beat until the mixture is light and fluffy. Adjust the consistency with additional powdered sugar or a bit of milk if needed.
- Using the same 1½ tablespoon cookie scoop, scoop the buttercream onto the bottom of 10 cookies. Then, gently press the remaining 10 cookies on top of the frosting to create a sandwich or ‘Oreo’ effect.
STORING AND FREEZING
These cookies can be stored at room temperature or in the fridge, in an airtight container. These cookies can be stored in an airtight container in the freezer for 3-4 months while retaining their freshness. Simply let them come to room temperature before enjoying!
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RED VELVET OREO COOKIES
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
- Make sure to let the cookies cool down before adding the frosting.
- Make sure to chill the dough before baking.