Red Velvet Cake Mix Cookies with Cream Cheese Icing

Stack of red velvet cake mix cookies with bite taken out of top cookie.

5 from 9 votes

Red Velvet Cake Mix Cookies with Cream Cheese Icing

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!

Prep Time15

Cook Time9

Total Time45

Course: cookies, Dessert

Cuisine: American

Servings:

Author: Lorie Yarro

Ingredients

For the Red Velvet Cake Cookies:

1 boxed red velvet cake mix 15.25 oz.
2 large eggs
1/2 c unsalted butter (1 stick) melted
1 tsp 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 tsp 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.

Video

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.

Nutritional information is provided as a courtesy only and should be considered an estimate rather than a guarantee. Ingredients can vary and Lemons + Zest makes no guarantees to the accuracy of this information.

Nutrition