RED VELVET SANDWICH COOKIES RECIPES

Name: Red Velvet Sandwich Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: American
Ingredients: 12 ounces cream cheese, softened; 1/2 cup butter, softened; 4 cups powdered sugar; 1 teaspoon vanilla; 2 boxes red velvet cake mix; 1 cup butter, softened; 4 eggs; 3 tablespoons flour

RED VELVET SANDWICH COOKIES — LET'S DISH RECIPES

Red Velvet Sandwich Cookies — Let's Dish Recipes image

These beautiful red sandwich cookies start with a red velvet cake mix, so they're super easy to make, and always impressive on a holiday cookie tray. Filled with a sweet cream cheese frosting, they're always a hit any time of year.

Provided by Danelle

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 8

Ingredients

12 ounces cream cheese, softened
1/2 cup butter, softened
4 cups powdered sugar
1 teaspoon vanilla
2 boxes red velvet cake mix
1 cup butter, softened
4 eggs
3 tablespoons flour

Steps:

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
Using an electric mixer, beat together the ingredients for the cookies until well combined. Roll into balls and place 2 inches apart on prepared baking sheets.
Bake for 8-10 minutes, or until cookies are just done and cracked on top. Do not overbake. Remove cookies to wire racks to cool completely.
Meanwhile prepare the filling by beating the cream cheese and butter with an electric mixer until smooth.
Gradually mix in the powdered sugar, beating until light and fluffy. Stir in the vanilla.
Spread about a tablespoon of filling on the flat side of one cookie. Top with a second cookie and press down until the filling reaches the edge. Store cookies in an airtight container at room temperature.

Nutrition Facts : Calories 269 calories, CarbohydrateContent 23 grams carbohydrates, CholesterolContent 84 milligrams cholesterol, FatContent 19 grams fat, FiberContent 0 grams fiber, ProteinContent 2 grams protein, SaturatedFatContent 12 grams saturated fat, ServingSize 1, SodiumContent 175 grams sodium, SugarContent 21 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 6 grams unsaturated fat

BEST RED VELVET SANDWICH COOKIES RECIPE - HOW TO MAKE …

Best Red Velvet Sandwich Cookies Recipe - How to Make … image

These red velvet sandwich cookies are downright delicious! They've got white chocolate chips mixed into the cookie and a rich cream cheese filling in the middle.

Provided by Ree Drummond

Categories Christmas dessert

Total Time 2 hours

Prep Time 45 minutes

Cook Time 0S

Yield 24 servings

Number Of Ingredients 16

Ingredients

4 oz. unsweetened chocolate, chopped
2 c. granulated sugar
2 sticks salted butter, at room temperature
2 large eggs
3 tbsp. buttermilk
5 tsp. red food coloring
1 tbsp. vanilla extract
2 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. kosher salt
4 oz. white chocolate, chopped
8 oz. cream cheese, at room temperature
2 c. powdered sugar
2 tbsp. unsalted butter, at room temperature
1 tsp. vanilla extract
White nonpareils, for decorating

Steps:

For the cookies: Preheat the oven to 350 °. Line 2 baking sheets with parchment paper. Put the unsweetened chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted, about 1 minute. Let cool. Beat the granulated sugar and butter in a large bowl with a mixer on medium speed until light and fluffy, 2 to 3 minutes. Reduce the mixer speed to low and slowly drizzle in the cooled melted chocolate. Scrape the bowl and mix again. Mix in the eggs one at a time, then the buttermilk, food coloring and vanilla. Whisk the flour, baking powder and salt in a medium bowl. With the mixer on low speed, beat the flour mixture into the chocolate mixture in two batches. Scrape the bowl once and mix a final time until well combined. Fold in the chopped white chocolate. Roll generous tablespoonfuls of the dough into balls and place them about 2 inches apart on the prepared pans. Bake until the cookies are puffy and set, about 12 minutes. Let cool 2 minutes on the pans, then remove the cookies to a rack to cool completely. For the filling: Beat the cream cheese, powdered sugar, butter and vanilla in a large bowl with a mixer on high speed until smooth, about 4 minutes. Spread or pipe a dollop of the filling on the flat side of half of the cookies. Top with the remaining cookies to make sandwiches. Roll the sides of the cookies in the nonpareils. Refrigerate 15 minutes to set.

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