If you enjoy red velvet cake with luscious cream cheese frosting you’re going to flip over these yummy Red Velvet Sandwich Cookies. They’re simple to make and loaded with rich cocoa flavor. Best of all, the recipe starts with a boxed cake mix!
Red velvet cookies from a box?
Yes, you read that correctly. I know. You’re asking, “Can I make cookies from a cake mix?” and the answer is a firm “Yes!” And guess what? My recipe can be used for other types of cake mixes, too: white, chocolate, spice, or even lemon. Follow this simple method and you’ll be eating cookies in a matter of minutes.
What is Red Velvet, anyway?
A red velvet cake is a cocoa-based cake with a bit of red food coloring thrown in. It’s a staple here in the south and you’ll often see it at weddings, birthdays, and anniversaries. (Truly, we couldn’t live without our red velvet cake!)
This particular cake has a “twang” that most chocolate cakes don’t have and it comes from one simple, secret ingredient, the very ingredient that makes it “velvet.”
If you’ve been following my posts, you know that a “velvet” recipes start with a a very important ingredient: buttermilk. In the case of this cookie recipe, the buttermilk is in the mix, so you don’t even need to add it. For that matter, you don’t add any liquids to the box mix. Here’s what you will need:
Red Velvet Cookie Ingredients
- 1 cake mix
- 1 large egg
- 1 stick of butter, room temperature
- powdered sugar (to coat)
That’s it, all. Just a few basic ingredients!
And y’all, these bake up crisp on the edges and soft in the center. Best of all, they have that yummy cocoa flavor you’ve come to love. They’ve also got something else. . .a lush cream cheese filling. Here’s what you’ll need to make that.
Cream Cheese Filling Ingredients
- cream cheese, softened
- powdered sugar
How to Make Red Velvet Sandwich Cookies
These are so simple. You won’t believe how quickly they come together! Start by preheating your oven to 350 degrees.
Put the cake mix in a bowl. Add the egg and the butter. (Mine was semi-melted. If you opt to completely melt it make sure it’s not hot when you add it to the dough.)
I decided to skip the mixer. No need to pull out that paddle to mix up this simple dough. Instead, I opted to mix it by hand.
The dough is thick, but don’t worry! That’s exactly what you’re looking for. Just make sure there are no cake mix lumps in it.
Wrap your dough in plastic wrap and let it chill for about 10 minutes while you make your cream cheese frosting.
Prep your cookie sheet with parchment paper. Remove the dough from the fridge and scoop an even number of balls onto the tray. It’s important to get them close in size, since they will be sandwiched together at the end.
Red Velvet Sandwich Cookies from Out of the Box BakingRed Velvet Sandwich Cookies from Out of the Box Baking
Use your palm to lightly press down the dough balls then place them into the oven and bake for 10-11 minutes or until set. (You don’t want them to over-bake!)
Remove and sprinkle with powdered sugar. (Some people roll their dough balls in powdered sugar but tI didn’t want them to be over-sweet, because I knew what was coming next. . .the cream cheese frosting.)
How to make the cream cheese filling
This is so easy, y’all, but you probably do want to use your mixer for this part. (I use a stand mixer but a hand mixer will work just as well.)
Make sure your cream cheese is room temperature. Whip it until light and fluffy then add the butter and whip it, too.
Now it’s time to add the powdered sugar. You’ll need 2-3 cups, depending on your preference. Cream cheese frostings are typically pretty runny but since you’re using this one as a filling it has to be able to hold its shape. (You’ll find this important when you bite into it!)
Mix in the sugar on low speed and then refrigerate while the cookies cool down.
Once your cookies are completely cooled, flip over half of them and place a scoop of the firm, chilled filling inside.
Sandwich the other cookies on top.
How many cookies will one boxed cake mix make?
If you use a regular cookie scoop you’ll get 10 – 12 sandwiches out of a mix. If you’re baking for a crowd you’ll want to double this recipe. But it’s still a simple, quick, and inexpensive treat for your guests.
How to store your Red Velvet Sandwich Cookies
Storing the dough:
I only baked four sandwiches. I plan to make the rest for my grandkids when they come over. So, I put my dough into a freezer bag. It will be fine in there for up to two months. I could have put it into the refrigerator but it will only be good about a week in there.
Storing the cookies:
These cookies require refrigeration due to the cream cheese filling. Place in baggies or other airtight container and store up to a week. Allow them come to room temperature before eating. Otherwise the cookie part will be too firm.
Storing the filling:
I put mine into a piping bag because I know that frosting never lasts in my house. With all the baking I do, it gets used quickly! I put the piping bag into the refrigerator. If you’re planning to save your filling for later use, put it into a freezer bag and freeze for up to two months.
Variations on this Red Velvet Sandwich Cookie:
- After filling the sandwiches, roll the edges in mini chocolate chips or shaved chocolate. (I almost did this but didn’t want the extra calories. Hey, every little bit helps!)
- Add white chocolate chips to your dough for an added flavor punch.
- Sandwich the cookies with my Dreamy Buttercream Frosting instead of the cream cheese filling.
- Consider my Chocolate Ganache Frosting as a filling.
About the Author
Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.
- FOR THE COOKIES:
- 1 box Red Velvet cake mix
- 1 large egg
- 1 stick (1/2 cup) room temperature butter
- powdered sugar (to sprinkle on top)
- FOR THE FILLING:
- 1 block (8 oz) softened cream cheese
- 1 stick (1/2 cup) room temperature butter
- 2 - 3 cups powdered sugar
HOW TO MAKE THE COOKIES:
Preheat oven to 350 degrees.
Merge all ingredients except powdered sugar
Mix until fully incorporated.
Wrap in plastic wrap and refrigerate for 10 minutes
Scoop into balls and place on parchment lined cookie sheet
Lightly press down with palm
Bake at 350 degrees for 12 - 13 minutes.
Sprinkle with powdered sugar.
Cool on wire rack.
HOW TO MAKE THE FILLING:
Bring cream cheese and butter to room temperature.
Place cream cheese in mixing bowl and whip until light and fluffy.
Add butter and continue to whip until light and fluffy.
Slowly work in the confectioner's sugar until smoothe.
Place in the refrigerator to firm up for a few minutes.
HOW TO SANDWICH THE COOKIES:
Flip half of the cookies over.
Place a scoop of the cream cheese filling on those (flipped) cookies.
Press the other cookies on top.
Chill until filling is firm.
If you like, roll the edges of the cookie (the filling part) in mini chocolate chips or chocolate shavings.