Red Velvet Sandwich Cookies

Yummy Red Velvet Cookies

If you love red velvet and cream cheese, you will fall in love with these delicious Red Velvet Sandwich Cookies! Can I just tell you how soft these cake cookies are? SUPER SOFT!! Cake cookies have become my new favorite type of cookie. My family, friends and coworkers who I’ve shared them with would all agree. I normally make red velvet treats in February for Valentine’s Day but, when you get a craving for red velvet there is no right or wrong time to have a red velvet treat! Am I right?! I know all you fellow red velvet lovers would agree with me!  Because what’s better than cream cheese frosting smooshed between two soft and chewy red velvet cake cookies! So, if you’ve never had a cake cookie, you’re missing out and should probably make these pronto! They are like pillows of heaven! And another plus, they are super easy to make!

Red Velvet Cookies

Red Velvet Sandwich Cookies with Cream Cheese Filling
Yields 10
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  2. 1 package Duncan Hines Red Velvet Cake Mix
  3. 2 large eggs
  4. 1/3 cup vegetable oil
  6. 8 ounces cream cheese, room temp
  7. 5 tbsp. unsalted butter
  8. 2 - 2 1/2 cups powdered sugar
  9. 2 tsp. vanilla
For the cookies
  1. Preheat oven to 375° F. Line baking sheet with parchment paper.
  2. Combine cake mix, eggs and oil in a large bowl.
  3. Using a mini ice cream scooper, scoop out dough and roll into balls. Place on baking sheet about 2 inches apart. Tip: **It's best to bake one sheet at a time.**
  4. Bake 8-9 minutes or until edges are set. FYI--The cookies will look under baked when you pull them out. That is alright because once they cool they will be soft and chewy. **Don't over bake them. Let cookies cool for 2-3 minutes on baking sheet. Transfer to cooling rack and let them cool completely.
Cream Cheese Filling
  1. In a bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium speed until well combined and smooth, about 2-3 minutes.
  2. Mix in the vanilla extract.
  3. Gradually add in the powdered sugar until desired consistency is reached and smooth--should be thick but, not too thick.
  4. Transfer the cream cheese filing to a pastry bag fitted with a plain, round tip.
Assembling the sandwich cookies
  1. 1. Pair the cookies up by size and shape as best as possible.
  2. 2. Flip one cookie of each pair over so that the flat side is facing up.
  3. 3. Pipe frosting onto the flat sided cookie of each pair, keeping the edges clear.
  4. 4. Sandwich the cookies together so the flat sides are facing each other and press gently and evenly to help the filing reach the edges but, not spilling out.
  5. 5. To store, refrigerate in an airtight container.
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