Red Velvet Sandwich Cookies
Red Velvet cookie with cream cheese frosting as filling to make a sandwich cookie.
Yield
37 servingsPrep
20 minCook
90 minReady
3 hrsIngredients
Cookies:
2 (18.25 ounce) packages Red Velvet cake mix
4 eggs
1 cup shortening (I use the Crisco sticks)
Frosting:
1 oz pkg cream cheese
4 cups confectioners' (powdered) sugar
Ingredients
Cookies:
2 (18.25 ounce) packages Red Velvet cake mix
4 eggs
1 cup shortening (I use the Crisco sticks)
Frosting:
1 oz pkg cream cheese
4 cups confectioners' (powdered) sugar
Directions
Preheat oven to 350℉ (180℃) F (180 degrees C).
Blend the above ingredients together with a pastry blender until mixed. I use the regular mixing tool for my kitchen aide stand mixer to mix the egg and the cream cheese, but I change to the dough hook before I start adding in the cake mix.
Roll in balls about the size of a quarter and place on ungreased baking sheets. Make an even number of balls. ( I use my cookie scoop to drop the cookies, this makes a bigger cookie then the recipe calls for, but I cut those in half and make a ½ moon shaped sandwich cookie from one cookie)
Bake for 10 minutes. Let cookies stand on cookie sheet for 5 to 6 minutes before removing them to cooling rack (I do not do this, As I think it overcooks the cookies, but you must be super careful when moving the cookies as they will tear. I use a very thin metal spatual to pick the cookies up in a very quick motion).
After cookies have cooled, put Cream Cheese Frosting (see recipe below or use one can of pre-made frosting) between two cookies, putting bottom sides together. This is where I put each half of the cookie, bottom sides together. These cookies are extremely rich and the half cookies are much easier to eat then whole ones.
NOTES: Spice cake mix, Devil's food or any cake mix can be used in place of Red Velvet.
I have never tried the spice cake option. I almost always use red velvet cake mixes. Do not overcook the cookies. They will be difficult to remove from the cookie sheet without tearing to get them to your cooking surface.
I love using lemon cake mixes too. These don’t need Icing, but you can add lemon icing or a light lemon glaze which just makes them better. I do not like the cream cheese icing on the lemon.
I almost always make two batches when I make these cookies, but I have learned to not try to mix two recipes at once in my kitchen aid stand mixer. It's too much and you will regret it. When I am baking to give them away at Christmas time I actually make this recipe X 4 to yield about 300 half cookie sandwiches.
