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Dawn's Easy Red Velvet Sandwich Cookies

Rated as 4.42 out of 5 Stars

"As a Southern girl, I love baking from scratch and red velvet cakes are a must for the holidays. I usually make one every Christmas, especially one for my brother-in-law David. This year was so busy, I just didn't have time to make him one, but I am always making cake mix cookies for my girls as a quick snack in the afternoons after school, so I whipped up a batch of these gems for him for Christmas. They are out of this world! You don't just have to make them for holidays they are wonderful anytime, see for your self."
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33 m servings 292
Original recipe yields 24 servings (24 cookies)


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  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. 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.
  3. Bake 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.
  4. In a large bowl combine cream cheese, butter, evaporated milk, vanilla, and coconut. Add the confectioners' sugar 1 cup at a time, mixing well with each addition. If consistency is too stiff, add more milk.
  5. 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.

Nutrition Facts

Per Serving: 292 calories; 14.3 39.9 2.5 29 182 Full nutrition

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Read all reviews 119
  1. 165 Ratings

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Most helpful positive review

I made the cookies and left out the Bourbon completely, they turned out GREAT! I also left out coconut and pecans in the end, but everyone who ate these absolutely loved them! I've already gotte...

Most helpful critical review

Agreed 1inch balls were too big, my cookies were flat and when finished way too sweet,don't think I'd make these again, I'll just have to keep looking for another recipe

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Least positive

I made the cookies and left out the Bourbon completely, they turned out GREAT! I also left out coconut and pecans in the end, but everyone who ate these absolutely loved them! I've already gotte...

Delicious! I used a teaspoon of vanilla in place of the bourbon, fat free cream cheese for the icing, and left out the coconut completely. I love these! This frosting is pretty runny- I recommen...

I made these for a bake sale @ work and boy they went fast! They are absolutely the best cookies you will ever eat. I only made one subsitution. Instead of bourbon, I used buttermilk. This i...

These were a HIT at my office. They were gobbled up in about 30 seconds! I left the bourbon, coconut & pecans out. Next time I may make 1/2 with pecans and 1/2 without. Also, I used regular ...

Cookies are soft and chewy and the frosting has a perfect texture! (I excluded the evaporated milk) I made this recipe today for a Christmas cookie exchange, only I substituted devil's food for...

WOW!!!!!!!!! Thank you for this crazy easy keeper of a recipe. Threw together in about 5 minutes. Baked on parchment.

These were so easy and everyone liked them very much. I did use the cooked icing from another recipe on this site (Red Velvet Cake by Eleanor Johnson) since I consider that the ultimate icing fo...

I absolutely LOVE red velvet cake so I knew I had to try this recipe lol. I made the cookies last night and they were phenomenal! I added some white chocolate chips to the cookies- delicious!!

These are delicious and beautiful! I left out the bourbon in the mix. I measured my dough with a 1/2 tbsp to make each cookie uniform in size. The cooking time was perfect at 8 minutes for my ov...