These festive red velvet sandwich cookies start with a shortcut: boxed cake mix. With a delightful reminder of whoopie pies, this recipe uses red velvet cake mix for its vivid color and wonderful cake-like texture. The result is cookies that are crinkly on top and tender inside, paired with a deliciously tangy white chocolate cream cheese filling.
It’s important not to let the melted white chocolate cool too much before mixing it with the butter-cream cheese. Adding warm chocolate prevents it from hardening. Developed by Melissa Gray, this recipe is perfect for Christmas, Valentine’s Day, or any festive occasion.
For the red velvet cookies, use 10 tablespoons unsalted butter and 3 ounces of cream cheese, softened. You will also need 1 package of red velvet cake mix, 2 large eggs at room temperature, and 1 teaspoon of vanilla extract. Coat the cookies with 1/4 cup granulated sugar.
Prepare the dough by beating 6 tablespoons butter with 1 ounce cream cheese until smooth, then add the cake mix, eggs, and half of the vanilla. Refrigerate the dough for 30 minutes.
Preheat the oven to 350°F and line baking sheets with parchment paper. Shape the dough into balls, roll them in sugar, and press down with a measuring cup to form disks. Bake for 9-10 minutes.
For the frosting, melt the white chocolate chips in the microwave, and beat the remaining 4 tablespoons butter with 2 ounces cream cheese until smooth. Add the warm chocolate and beat in 1 cup confectioners’ sugar and the rest of the vanilla.
Assemble the cookies by spreading or piping frosting on one cookie and topping it with another. Store completed sandwiches at room temperature or in the refrigerator for longer storage, and always bring to room temperature before serving for the best flavor.
