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Red velvet sandwich cookies take the classic cake vibe and turn it into sweet, ultra-portable bites filled with creamy goodness. You get just the right mix of that famous red velvet taste and smooth cream cheese inside—expect melt-in-your-mouth treats you’ll crave again and again.
I stumbled on these gems during a wild baking sprint at the holidays, and now I take them to every big get-together. My grandkid loves dunking them in sugar—though I’m pretty sure he wears more sugar than the cookies do.
Must-Have Ingredients Breakdown
- Cream Cheese: For the filling, make sure it’s full-fat and at room temp so it blends extra creamy
- Powdered Sugar: Rolls on top for a pretty finish plus a hint of sweetness,"it also keeps things from sticking"
- Vanilla Extract: Levels up the background flavors—look for the real deal if you can
- Butter: Room temp and unsalted gives you the best mix and full flavor
- Eggs: Add chew and structure so every cookie stays soft, not crumbly
- Red Velvet Cake Mix: Sets up that classic cocoa flavor and eye-catching color right out of the box
Making Cookie Awesome
- Building the Cookie Base:
- Pop some parchment onto your baking trays and preheat your oven to 375°F. That way, every cookie comes off easily when they're done.
- Dough Time:
- Mix cake mix, soft butter, eggs, and vanilla in a big bowl. Keep going until it looks fluffy and you don’t see streaks—just a smooth dough.
- Powdered Sugar Roll:
- Drop dough by big spoonfuls into a bowl of powdered sugar and coat them all over. Give each one a shake to lose any extra sugar.
- Into the Oven:
- Put the sugar-dusted dough balls on your trays with plenty of room. Watch for cracks on top and a little spreading—the best sign they’re almost ready.
- Filling Prep:
- Let baked cookies cool off completely. Beat together room temp butter and cream cheese until it’s like whipped clouds, then slowly mix in vanilla and powdered sugar.
- Sandwich Time:
- Find pairs of cookies that match in size, fill one, and gently press them together. Boom—your sandwiches are ready to eat.
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These are my secret weapon at cookie swaps. That cream cheese filling? My family insists on it at every party now—my sister-in-law even says no bakery comes close.
Best Matches
This treat shines with the right sides. A tall glass of milk is classic or pair them with hot coffee in the afternoon. Dress up a dessert tray with these plus mini cheesecakes and strawberries dipped in chocolate—it’ll wow the crowd. At the holidays, I build towers with red and white treats to really set off these cookies.
Ways to Make It Yours
Mix things up to put your own stamp on these. Swap in white chocolate buttercream for extra sweetness or toss crushed peppermint in when the holidays hit. Mini white chocolate chips in the batter make them extra fun for chocolate fans. I even tried them with pumpkin spice in the filling for a perfect touch in the fall—the options are endless.
Storing Made Simple
Keep these treats in a tight-lid container in your fridge and they’ll stay soft and tasty for five days—but let’s be real, they usually disappear long before that here. Want to keep them longer? Pop them in freezer-proof boxes with parchment between layers. When you want a cookie, let them thaw in the fridge overnight and bring them to room temp for 15 minutes before digging in.
Festive Fun
These cookies fit right in at any party. Sprinkle red and green for Christmas, switch to pretty pastels at Easter, or swap for spooky orange and black on Halloween. I even shape them into hearts for Valentine’s and dust with pink sugar for a cute twist. Now my grandkids connect each family celebration to a different batch of these special cookies.
Fix-It Advice
For that crackly finish up top, be generous when rolling in powdered sugar. If your cookies get too flat, chill the dough for half an hour before you roll. Want silky filling every time? Make sure everything is at room temp before you mix.
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I’ve baked batch after batch of these little wins and they always bring joy—even when I’m not trying. Something that started out as a quick idea is now part of our family traditions. The soft cookies and fluffy filling together just work—familiar but still exciting. Whether you’re a pro or new to baking, these are always a hit because they pack a little elegance into a super easy treat.
Frequently Asked Questions
- → How do I keep these red velvet cookie sandwiches fresh?
- Keep these treats in an airtight box in your fridge and they’ll be tasty for about five days, since the center’s got cream cheese.
- → Can you put these cookie sandwiches in the freezer?
- You sure can. Pop them in an airtight container, using parchment to separate stacks, and they’ll last around three months.
- → Which other cake mixes can I try for this?
- Go wild—chocolate, vanilla, lemon, or even funfetti mixes all work here if you feel like changing it up.
- → What’s the point of rolling them in powdered sugar?
- That sugar roll gives your cookies cool cracks and a pop of sweetness on the outside.
- → Think I can mix the dough and frosting by hand?
- Yep, if you don’t have a mixer, just grab a whisk and work those arms! An electric one helps, but you can still do it all by hand.