A delicious new way of serving Red Velvet cake -- as a fun sandwich cookie. Tastes great and makes for a playful addition to any dessert tray.
- 1 box Duncan Hines® Red Velvet Cake Mix
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup butter
- 1 can Duncan Hines® Creamy Home-Style Classic Vanilla Frosting
- Melt butter; set aside to cool. Place cake mix, egg, cooled butter and vanilla in large mixing bowl. Mix by hand until well blended and dough is formed.
- Form dough into a smooth 12-inch log on wax paper or parchment making sure it is even in thickness end to end. Wrap in wax paper; seal in plastic wrap. Refrigerate 1 hour or overnight.
- Preheat oven to 350°F. Lightly grease baking sheets. Unwrap dough log and set on wax paper. Using a sharp knife, cut into 48 slices about 1/4- inch thick. Place on cool baking sheets about 2 inches apart.
- Bake, 1 sheet at a time, in center of oven for 10 to 12 minutes or until set. Cool 1 minute. Transfer to wire rack to cool completely.
- Spread frosting on half the cookies. Top each frosted cookie with another cookie. Gently press together.
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gina.montenegro.75 (1 discussion) on May 23, 2012 at 12:41 PM
Just made the red velvet sandwiches. It came out amazing, btw, I followed the recipe above, no additional ingredients and my cookies came out slightly soft and crunchy. Definitely will make them again.
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Debbie0817 (1 discussion) on May 22, 2012 at 02:52 PM
Going to try these today, I also make the original chocolate whoopie pie, and pumkin whoopie pies. These if good will be my son's fave, he loves red velvet.
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mokeyk (1 discussion) on May 1, 2012 at 10:40 PM
Instead of adding another egg to the recipe for moisture, just add a couple tablespoons veg. oil. The dough is easier to work with and stays moist. You would have added the oil if you were making the cake, so why not add it to the cookies for a "cake-like" consistency? It also made clean up a lot easier. Otherwise I followed the recipe as it stands and the cookies were delicious! I don't think red velvet cake has any flavor, so I made these for my husband (who loves red velvet cake) and he really enjoyed them. I also used homemade cream cheese frosting for the center!
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p0000000000p (1 discussion) on Apr 30, 2012 at 12:18 AM
I tried to make these today but instead of them coming out thick and fluffy (as pictured above) they ending thin and a bit hard. What did I do wrong?
Comment by: p0000000000p (1 discussion) on Apr 30, 2012 at 12:18 AM
please ignore my username, I signed up with Facebook and that happened to be my URL.
Comment by: mokeyk (1 discussion) on May 1, 2012 at 10:47 PM
This sounds like a temperature and type of weather problem. That sounds silly, I know, but your oven temp might have been 25 degrees off from what it says on your dial- having an oven thermometer inside the oven is always helpful (they are around $1-$2 at the grocery store) so you can see if your oven is actually at the right temp. Most ovens, even new ones, can vary by around 25 degrees high or low. And surprisingly, if you made the cookies on a rainy day it can actually affect the consistency of your cookie. If there is too much moisture in the air it can affect your baked goods. Also if you bake on a dry day and use too much flour then your cookies can be too dry and hard. Hope this helps!
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Ashly Nichole (1 discussion) on Apr 27, 2012 at 01:49 PM
i rolled them out flat and put in the fridge for a hour and then you a glass cup and cut them out that way and they came out awesome my husband took them to work with him and everyone loved them im gonna do the same thing to carrot cake as well
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kimkennedy8 (1 discussion) on Apr 17, 2012 at 10:52 PM
I followed the recipe suggestion with using two eggs. I used the Pampered Chef small scoop and left them as balls to bake. Yield=30 small “cakies”. Edges are crispy and center seems soft but the tops came out super crinkly…I was hoping for smooth like the top of a cupcake. Next time I will refrigerate the dough as suggested. Oh yeh, my eggs also weren’t quite room temperature…not sure if that is the difference maker or not. I’m sure once the homemade cream cheese frosting is in between two cakies, people won’t care what they look like!
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Amanda122005 (1 discussion) on Apr 13, 2012 at 09:10 PM
Made as directed but didn't cut used a table spoon to form and came out!!!perfect
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Stephanie1972 (1 discussion) on Apr 12, 2012 at 07:07 PM
i was wandering if this recipe would work in makn peanut butter intstead of red velvet
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GregByTheSea (2 discussions) on Apr 7, 2012 at 01:38 PM
Okay ... I was in a rush ... so I made these with the Vanilla extract and TWO eggs as suggested. I did NOT refrigerate, but used a heaping teaspoon and made litte balls, six to a lightly greased 13.5 X 9 cookie sheeted. I rinsed the dough off my hands and while my hands were still wet flattened them into discs. baked them for 8-10 minutes ... let them cool in the pan and removed them with a dough scraper carefully not to break them. I cooled them on a rack and moved the cooled cookies to a plate as needed room for the next batch. I got 18 cookies or 9 sandwiches per recipe. I filled them with creamcheese frosting and coated tops with powdered sugar. They were firm chewy and soft ... Will make these again. Does anyone know if you can do these with any cake mix?
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GregByTheSea (2 discussions) on Apr 7, 2012 at 01:26 PM
Okay ... I was in a rush ... so I made these with the Vanilla extract and TWO eggs as suggested. I did NOT refrigerate, but used a heaping teaspoon and made litte balls, six to a lightly greased 13.5 X 9 cookie sheeted. I rinsed the dough off my hands and while my hands were still wet flattened them into discs. baked them for 8-10 minutes ... let them cool in the pan and removed them with a dough scraper carefully not to break them. I cooled them on a rack and moved the cooled cookies to a plate as needed room for the next batch. I got 18 cookies or 9 sandwiches per recipe. I filled them with creamcheese frosting and coated tops with powdered sugar. They were firm chewy and soft ... Will make these again. Does anyone know if you can do these with any cake mix?
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Libbi (1 discussion) on Apr 5, 2012 at 12:10 AM
I did the 2 eggs and it is fabulous!! I tried two different ways. I made small dough balls and pressed them into medallions and then just baked the little balls. Both seem to be great. The pressed seems to be more cookie and the dough balls baked to be more cake like. Really had to stir for a while to get a good consistency though. Making for my uncles funeral.
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Skylar2 (1 discussion) on Mar 28, 2012 at 03:35 PM
Does cream cheese frosting work with the recipe too?
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kcavanah1 (1 discussion) on Mar 2, 2012 at 06:38 PM
I was wondering if using cup cake liners would work for this recipe; does anyone know if this would work?
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lucky7jc (1 discussion) on Feb 26, 2012 at 07:01 PM
If you add one more extra egg, the dough isn't too dry. So I suggest doing that. I just made these again and they are perfect with 2and eggs, oh and don't forget to add the vanilla extract. That brings the taste out too. The first time I made these, my teacher didn't add the vanilla extract and they didn't taste right without the vanilla extract. So I'm suggesting to add 1 more egg to the ingredient and the vanilla extract haha. Thanks, I hoped I helped. If you need any help or anything, just comment back. Thanks again! :)
Comment by: kcavanah1 (1 discussion) on Mar 2, 2012 at 06:33 PM
Thank you for this tip with the extra egg it worked perfectly, no crumbling.
Comment by: GregByTheSea (2 discussions) on Apr 7, 2012 at 01:52 PM
Used your suggestion for two eggs ... they came out GREAT~! Thanks.
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Jkreitz (1 discussion) on Feb 9, 2012 at 01:12 PM
I shortened the time it takes to make these by rolling small doe balls and then pressing with a sugar coated glass bottom. Worked perfect!
Comment by: amygb1 (no discussions) on Apr 4, 2012 at 11:34 PM
Did you still refrigerate the dough for 1 hour?
