How To Make Easy Red Velvet Sandwich Cookies
Have a treat with these red velvet sandwich cookies. They’re made with a rich cream cheese icing sandwiched between chewy red velvet cookies.
Serves:
Ingredients
- 18¼ozred velvet cake mix,(1 box)
- 2eggs,lightly beaten
- ½cupvegetable oil
- 1tbspbourbon
For the Icing:
- 8ozcream cheese,(1 package) softened
- ¼cupbutter,softened
- 2tspevaporated milk
- 1tspvanilla
- ½cupflaked coconut
- 4cupsconfectioners’ sugar
- ½cuppecans,chopped
Instructions
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Preheat the oven to 375 degrees F.
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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.
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Bake in the preheated oven for about 8 minutes until the tops start to crack. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
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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.
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Place the chopped pecans in a bowl.
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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.
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Roll the edges of the sandwich cookies in the chopped pecans. Repeat with the remaining cookies.
Nutrition
- Calories: 276.76kcal
- Fat: 12.99g
- Saturated Fat: 4.45g
- Trans Fat: 0.16g
- Monounsaturated Fat: 5.83g
- Polyunsaturated Fat: 1.58g
- Carbohydrates: 38.63g
- Fiber: 0.61g
- Sugar: 29.46g
- Protein: 2.10g
- Cholesterol: 28.94mg
- Sodium: 197.99mg
- Calcium: 60.36mg
- Potassium: 45.07mg
- Iron: 0.65mg
- Vitamin A: 56.84µg
- Vitamin C: 0.09mg
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