Red Velvet Cake Mix Cookies with Cream Cheese Icing Recipe
Delightfully soft and chewy Red Velvet Cake Mix Cookies sandwiched with a rich and creamy homemade cream cheese icing. This easy recipe uses a boxed cake mix combined with simple ingredients for a quick and impressive dessert perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: Approximately 24 cookie sandwiches
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Red Velvet Cake Cookies:
- 1 boxed red velvet cake mix, 15.25 oz.
- 2 large eggs
- 1/2 cup unsalted butter (1 stick), melted
- 1 tsp vanilla extract
- 1/4 cup sugar (for rolling the cookies)
For the Cream Cheese Icing:
- 1/2 cup butter, softened
- 8 oz. block of cream cheese, softened
- 1 tsp vanilla extract
- 3 1/2 cups powdered sugar
- Pinch of sea salt (optional)
Instructions
- Preheat and combine wet ingredients: Preheat your oven to 350°F. In a medium bowl, whisk together the eggs, melted butter, and vanilla extract until well combined.
- Mix dry and wet ingredients: Add the red velvet cake mix to the wet ingredients and stir until fully incorporated to form a dough. Chill the dough in the refrigerator for about 30 minutes or until firm enough to roll.
- Form and sugar coat cookies: Lightly spray your fingers with oil to prevent sticking and roll the dough into balls. Roll each ball in sugar to coat evenly.
- Bake the cookies: Arrange the sugar-coated dough balls on a parchment-lined baking sheet. Bake for 9-10 minutes until the cookies are puffy and beginning to develop crinkles. Avoid overbaking to maintain soft texture. Let them cool slightly before transferring them to a wire rack to cool completely.
- Prepare the cream cheese icing: Using an electric mixer, beat the softened butter and cream cheese together until smooth and creamy. Add vanilla extract and a pinch of sea salt if desired, then gradually beat in powdered sugar until fully incorporated and the icing reaches your preferred consistency.
- Assemble the cookie sandwiches: Once cookies are completely cooled, generously spread cream cheese icing on the bottom of one cookie and sandwich it with a second cookie. Repeat with the remaining cookies.
- Storage: Store the cookie sandwiches in the refrigerator for up to 5 days or freeze in an airtight container for up to 3 months. Allow chilled sandwiches to sit at room temperature for 5-10 minutes before serving for best flavor and texture.
Notes
- If sandwich cookies feel too rich, simply ice the tops of individual cookies instead.
- You can make mini sandwiches by halving the cookie size, which will roughly double the quantity of cookies.
- Butter is recommended for the best texture and flavor, but canola oil can be used as a substitute.
- Freeze cookies in an airtight container for up to 3 months; thaw naturally rather than microwaving for best results.
- Nutritional info is an estimate and can vary depending on the specific ingredients used.
