Dawn's Easy Red Velvet Sandwich Cookies Recipe - Allrecipes.com
Dawn's Easy Red Velvet Sandwich Cookies Recipe
  • READY IN 33 mins

Dawn's Easy Red Velvet Sandwich Cookies

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 24 cookies Change Servings
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  • PREP

    25 mins
  • COOK

    8 mins
  • READY IN

    33 mins

Directions

  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.
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Footnotes

  • 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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 16, 2009

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 gotten a request to make these again for the holidays. This is a super easy recipe to use with any cake mix/icing combination. I'm going to try others at some point!

 
Most Helpful Critical Review
Jan 20, 2012

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

 
Dec 08, 2009

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 recommend leaving out the liquid. I have also tried these topped with a cream cheese frosting and pecans rather than as a sandwich, but they're just not as fun (or pretty) that way. I love how the cookie texture is not very cake like - it's super moist and really tastes like a cookie! Can't wait to try this with a carrot cake mix!This is definately a keeper.

 
May 20, 2009

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 is a must try!!

 
Dec 16, 2009

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 the red velvet and excluded the burbon. Then I added peppermint extract to the frosting and rolled the cookies in crushed candy canes instead of pecans. Yummy!

 
Apr 13, 2012

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 milk instead of evaporated (just because I didn't want to open a whole can for 2 tsp.) I'm making them again this week! Edited: I tried this around Easter using Carrot Cake mix instead of Red Velvet and they were equally delicious !!

 
Dec 01, 2010

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

 
Oct 26, 2009

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 for red velvet anything. Will make again soon - Thanks!

 

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Nutrition

  • Calories
  • 292 kcal
  • 15%
  • Carbohydrates
  • 39.9 g
  • 13%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 14.3 g
  • 22%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 182 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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