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These super simple Red Velvet Cake Mix Cookie Sandwiches have rich creamy cream cheese icing in the center of two soft and chewy cookies. Minimal ingredients and only about 10 minutes of prep--a simple but incredible dessert that will blow everyone away!
My love for cake mix cookies began with these Chocolate Peanut Butter Cup Cookies and it has continued to be my passion.
These Red Velvet Cake Mix Cookie sandwiches are an easy way to get a fun and delicious dessert for everyone with minimal effort--who could argue with that?!
Why these Red Velvet Cake Mix Cookies are the BEST:
- The cookies take less than 5 minutes to whip up! The actual cookies are simply a matter of whisking a few ingredients together and then stirring in the cake mix. If you are pressed for time, you don't have to do much else. Grab a container of cream cheese icing at the store!
- Kid helpers? These are perfect for all ages! While I love trying to make chocolate chip cookies with my 3 year old, there is always a disaster. These red velvet cake mix cookies are a perfect option that keeps the kiddos engaged and doesn't cause too much craziness!
- The cream cheese icing! Red velvet and cream cheese icing were meant to be! While these cookies are incredible on their own, the icing just seals the deal.
- They make a great party treat. Perfect for a party platter no doubt! These cookie sandwiches are gorgeous and incredibly tasty. Make the cookies half the size for cute little mini versions of these red velvet cookie sandwiches.
What is red velvet cake?
Did you know? There is actually a lot of science that is behind the red from red velvet cake--it comes from a chemical reaction of buttermilk, vinegar and cocoa. Learn something new every day!
The flavor is chocolate, although a lot of people think it is cherry due to the red coloring.
Love red velvet? Try this red velvet Oreo fudge or this red velvet dip!
Recipe Ingredients:
- red velvet cake mix: I use Duncan Hines, 15.25 oz. package. Any red velvet cake mix should work well. I have not used a gluten free variation to date but will try to test and update soon!
- butter: unsalted and melted, but not hot. You can use a vegan butter substitute if preferred. Canola oil is also a great option if you want to omit the butter.
- eggs: use large eggs
- vanilla: I find adding a touch of vanilla extract is what sets these cake mix cookies apart. There is something that adds more of a "from scratch" with it.
- sugar: for rolling the cookies--technically optional, but it adds a touch of crunch and texture to the cookies.
For the Cream Cheese Frosting:
The one thing that technically makes a red velvet cake a real and true red velvet cake is the frosting. A cream cheese frosting is a must and I feel the exact same way about it with these sandwich cookies.
I prefer making my cream cheese frosting homemade, all you need is butter, cream cheese, vanilla, powdered sugar and sea salt. If you are pressed for time, grab a container of frosting in the cake aisle when you grab the box of red velvet cake!
How to make these Red Velvet Cookies:
Start by whisking together the eggs, butter and vanilla well. Add the cake mix and stir until fully incorporated.
Chill the dough for about 30 minutes to allow it to set up and easily roll into balls. You may want to spray your fingers with a touch of oil before rolling as it can be a bit sticky still.
When dough is chilled, roll into about 1 ½ inch balls and then roll into sugar to coat evenly. Arrange on a parchment lined baking sheet about 2 inches apart.
Bake for about 9-10 minutes. The red velvet cake cookies will be puffed up slightly and crinkled, and set around the edges.
Don't over bake the cookies--they may look like they are just under done, but you should be ok. 9 minutes is the magic number in my oven. Allow to cool on the cookie sheet for several minutes before transferring to a cooling rack.
While the red velvet cookies are baking, prepare the icing.
Beat together the cream cheese and butter until smooth and creamy, and no lumps are visible. Add the vanilla and salt and beat to incorporate.
Gradually add in the powdered sugar until desired consistency. You can add a touch more powdered sugar if a thicker frosting is desired.
Generously ice the bottom of one cookie and then press another on top and gently press together. Serve immediately or chill until ready to eat!
The amount of icing used will vary from person to person. If you have leftover icing, use it to dip pretzels, ice another treat or make these Pumpkin Spice Cookies and ice them as well!
Recipe Tips:
- Making these into sandwich cookies may be a bit too much for some. If so, just ice the tops of single cookies and enjoy like that. My husband preferred that to a sandwich cookie as they were a bit too rich for him. Not me though!
- You can make these red velvet cookies half the size for mini sandwiches. This will approximately double the amount of cookies.
- You can use canola oil instead of butter if desired. Many cake mix cookies opt for oil instead of butter. I prefer the texture and flavor that comes from the melted butter.
- You can freeze these cookies! Freeze in an air tight container for up to 3 months. Allow to sit out to thaw versus defrosting in the microwave for best results. They will only take about 5-10 minutes to thaw!
FAQs
I have not tested these cookies without eggs to date. They won't be quite the same, but you can add about ¼ cup of yogurt or applesauce in place of the eggs and should be ok!
Technically, the answer is no. If you don't have access to a red velvet box of cake mix, a chocolate cake mix is another great option. You can even add in some red food coloring to bring some red into the mix!
Feel free to add white chocolate chips or even regular chocolate chips. You can also roll the cookies in powdered sugar instead of regular sugar for a pretty crinkle cookie look. Sprinkles over top are great as well!
Other cookie recipes:
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Red Velvet Cake Mix Cookies with Cream Cheese Icing
Ingredients
For the Red Velvet Cake Cookies:
- 1 boxed red velvet cake mix 15.25 oz.
- 2 large eggs
- ½ c unsalted butter (1 stick) melted
- 1 teaspoon vanilla
- ¼ c sugar for rolling the cookies
For the Cream Cheese Icing:
- ½ c butter softened
- 8 oz. block of cream cheese softened
- 1 teaspoon vanilla extract
- 3 ½ c powdered sugar
- pinch of sea salt optional
Instructions
- Make the cookies: Preheat oven to 350°F. In a medium bowl, combine eggs, melted butter and vanilla and whisk well to combine.
- Add the red velvet cake mix and stir until fully incorporated. Chill for about 30 minutes or until you can easily roll into balls. (You may need to spray your fingers lightly with oil so the dough doesn't stick). Roll in sugar to coat.
- Arrange on a parchment lined baking sheet. Bake for about 9-10 minutes or until puffy and beginning to crinkle. Don't over bake the cookies for best texture. Allow the cookies to cool for a few minutes before transferring to cooling rack.
- Prepare the Icing: Use an electric mixer to beat the butter and cream cheese until smooth and creamy. Add in the vanilla and pinch of salt and mix. Gradually add the powdered sugar until completely incorporated and desired thickness.
- When the cookies are completely cooled, add a generous amount of icing to the bottom of one cookie and top with another cookie, gently pressing them together. Continue with the remaining cookies.
- Store in refrigerator for up to 5 days or in the freezer for up to 3 months. Allow cookie sandwiches to sit out of the refrigerator for 5-10 minutes before serving if previously chilled.
Notes
- Making these into sandwich cookies may be a bit too much for some. If so, just ice the tops of single cookies and enjoy like that. My husband preferred that to a sandwich cookie as they were a bit too rich for him. Not me though!
- You can make these red velvet cookies half the size for mini sandwiches. This will approximately double the amount of cookies.
- You can use canola oil instead of butter if desired. Many cake mix cookies opt for oil instead of butter. I prefer the texture and flavor that comes from the melted butter.
- You can freeze these cookies! Freeze in an air tight container for up to 3 months. Allow to sit out to thaw versus defrosting in the microwave for best results.
Nutrition
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Renae says
I want to thank you for this gift of a recipe. This was easy to make, your instructions where clear, and your cooking time was spot on. Love is not a strong enough description for these. I kept them in the fridge because we liked them better cold. I have shared this with so many people just since yesterday. That is when I made them. Thank you beautiful stranger for this recipe and I will be trying more!
Lorie says
Renae, you sure know how to make a girl feel good! Thank you so so much for the kind words!
Tresia says
Can you use the original (home made cake mix)?
Lorie says
Hi Tresia, not sure exactly what you mean? If you are asking about a traditional yellow cake mix then yes. But happy to help more if you can clarify. Thanks!
Tresia says
Scratch cake
Lorie says
I’m sure it is possible but I’m just not sure the ingredient measurements as cakes from scratch measurements can vary greatly. If you test it out, let us know how it goes!
Gabby R says
These were amazing!! Do you think it would work if I substituted for strawberry cake mix?
Lorie says
I have made these with chocolate and white cake mix with great results. I think you will be fine!
Leah says
This was a HIT!!! I made the icing for dipping instead of the sandwich and shared with the neighbors and my mom. My mom said it was the cookie she’s ever had! I had to share or I would have eaten it all myself lol
Lorie says
Oh, that is a great idea! Will be doing this next time for the kiddos. Thanks, Leah!
Amy says
Very delicious! Will make again.
Lorie says
Yay!!! Glad to hear it!!