Recipes Desserts Cookies Sandwich Cookie Recipes Dawn's Easy Red Velvet Sandwich Cookies 4.6 (159) 106 Reviews 46 Photos As a Southern girl, I love baking from scratch and red velvet cake is a must for the holidays. I usually make one every Christmas, especially for my brother-in-law David. This year was so busy, that I just didn't have time to make him a cake, so I whipped up a batch of these cookies for him instead. They are out of this world! You don't just have to make them for holidays they are wonderful anytime! Submitted by DAWNV4 Updated on January 6, 2025 Save Rate Print Share Close Add Photo 46 46 46 46 Prep Time: 25 mins Cook Time: 8 mins Total Time: 33 mins Servings: 24 Yield: 24 cookies Jump to Nutrition Facts Keep Screen Awake Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 24 servings Red Velvet Cookies: 1 (15.25 ounce) box red velvet cake mix 2 eggs, lightly beaten ½ cup vegetable oil 1 tablespoon bourbon Cream Cheese Icing: 1 (8 ounce) package cream cheese, softened ¼ cup butter, softened 2 teaspoons evaporated milk 1 teaspoon vanilla ½ cup flaked coconut 4 cups confectioners' sugar ½ cup chopped pecans Directions Preheat the oven to 375 degrees F (190 degrees C). Mix together cake mix, eggs, oil, and bourbon in a large bowl. Roll the dough into balls the size of walnuts. Place 2 inches apart on ungreased baking sheets. Bake cookies in the preheated oven until the tops start to crack, about 8 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. To make the icing: Combine cream cheese, butter, evaporated milk, vanilla, and coconut in a large bowl. Add confectioners' sugar, 1 cup at a time, mixing well with each addition. If consistency is too stiff, add more milk. Place the chopped pecans in a bowl. Spread a generous amount of icing on the bottom of a cookie, sandwich it with another cookie, pressing firmly so that the icing comes all the way out to the edge. Roll the edges of the sandwich cookies in the chopped pecans. Repeat with the remaining cookies. Cook’s Note You will likely have extra icing after building your sandwich cookies. It will keep it for up to 2 weeks covered tightly in the refrigerator. Save Print I Made It 225 home cooks made it! Nutrition Facts (per serving) 260 Calories 13g Fat 35g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 260 % Daily Value * Total Fat 13g 17% Saturated Fat 5g 23% Cholesterol 30mg 10% Sodium 186mg 8% Total Carbohydrate 35g 13% Dietary Fiber 1g 2% Total Sugars 27g Protein 2g 4% Vitamin C 0mg 0% Calcium 53mg 4% Iron 1mg 3% Potassium 45mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.