Red Velvet has become a national favorite, hasn’t it? I think most kids still aren’t familiar with it, however. These Red Velvet Sandwich Cookies are the perfect treat for Valentine’s Day. Made from a boxed cake mix, the cookies couldn’t be easier to make. And with a little jazzing up by some holiday themed sprinkles, your kids will have a special treat they won’t soon forget.
Grab your favorite Red Velvet boxed cake mix. The recipe is modified just a little to make them more like cookies. You do not want an over moist cookie when you are making it in to a sandwich.
Mix the ingredients together. And note that red velvet gets its coloring from food coloring…which means when your kids eat these, their tongues and sometimes teeth will turn red. They will freak out about this. In a good way.
There really is no good way to show a log of cookie dough, is there? Once you make the dough, you roll it in a piece of waxed paper and then again in plastic wrap. Put it in the refrigerator to chill for at least one hour but overnight works too if you want to make the dough ahead of time. When ready, unwrap the dough and cut in to even slices, approximately 1/4″ thick.
And then you are ready to make the cookies in to sandwiches. Use store bought frosting in your favorite flavor. I used a cream cheese flavored frosting because that is typically what is served with red velvet. But I have no doubt that vanilla would work too.
Red Velvet Sandwich Cookies
1 Box Red Velvet Cake Mix (I used Duncan Hines)
1 tsp vanilla
1/2 cup butter (melted)
1 can store-bought frosting (flavor is up to you)
Melt the 1/2 cup of butter and then let sit to cool for a few minutes. Place mix, egg, cooled melted butter and vanilla in a mixing bowl. Mix by hand until well blended. Form the dough in to a 12″ log on waxed paper. Do your best to make sure the log is even from end to end. Wrap with waxed paper and then wrap again in plastic wrap. Put the log in the refrigerator for at least an hour or overnight.
When ready to bake the cookies, preheat the oven to 350 degrees. Take the dough out of the refrigerator and unwrap. Slice the dough evenly in approximately 1/4″ sections. Place on a lightly greased baking sheet about 2″ apart from each other. Bake in the center of the oven for about 10 – 12 minutes. Let cool on baking sheet for about 1 minute and then move to wire racks to cool completely.
Once cookies are cooled, spread some frosting on the bottom of one cookie, making sure it reaches to the edge. Add a second cookie and squeeze gently. Dip edges with exposed frosting in the sprinkles.
Eat and enjoy.