Item# WLRECIP-8700
Red Velvet Sandwich Cookies
Product Zoom
Red Velvet Sandwich Cookies
- Amount
- 18 cookies
- Prep Time
- 30 min
- Skill Level
- Beginner
- Total Time
- 90 min
If you love red velvet cake, you will love these chewy and delicious red velvet sandwich cookies! Made using a cake mix, these cookies are soft, fluffy and filled with a sweet cream cheese frosting. Serve these as weeknight dessert or add them to your Christmas or Valentine’s Day dessert tray.
Ingredients
PrintCookie
List of ingredients that you can add to your cart by selecting and then choosing "Add Selected to Cart"
- 1 box (15.25 oz.) favorite red velvet cake mix
- 2 tablespoons cocoa powder
- 2 Eggs
- 1/2 cup butter, melted and cooled
- 1/4 cup confectioners' sugar
Filling
List of ingredients that you can add to your cart by selecting and then choosing "Add Selected to Cart"
- 1 package (8.oz) cream cheese, softened
- 3 cups sifted confectioners’ sugar
Tools
List of ingredients that you can add to your cart by selecting and then choosing "Add Selected to Cart"
- Spatula
- Large Mixing Bowl
- Cookie Sheet
- Parchment Paper
Instructions
PrintClick To Mark Complete
Notes:
- To store baked cookies. Red velvet sandwich cookies can be kept in an airtight container at room temperature for up to 2 days or in the fridge for a week.
- How far in advance can cookies be made. These cookies can be made 2-3 days in advance.
How To
How to Use a Spatula
Preparing a perfectly smooth iced cake, while keeping crumbs out of the icing can seem like a tricky thing— but over the years we've developed some methods to make it easier. Start by positioning the cake on its serving board on the turntable. Remember to thin the icing with 3-4 Tablespoons of corn syrup so it spreads easier. The trick to keeping crumbs out of your icing is to glide your spatula over the icing, never allowing the spatula to touch the cake surface or to pull already spread icing from the cake surface. Some decorators prefer to "crumb coat" layers by lightly icing the cake first, allowing a light crust to form, then adding a top icing cover.
