Red Velvet Cake Mix Cookies with Cream Cheese Icing
These easy Red Velvet Cake Mix Cookies are sandwiched with a smooth cream cheese filling between two soft, chewy cookies for the perfect bite every time. Made with just a few simple ingredients and ready in only minutes of prep, this dessert is quick, delicious, and guaranteed to impress at any gathering.
Ingredients
For the Cookies:
- 1 box (15.25 oz) red velvet cake mix
- 2 large eggs room temperature
- ⅓ cup vegetable oil
- 1 tsp vanilla extract optional, enhances flavor
For the Cream Cheese Filling:
- 8 oz cream cheese softened to room temperature
- 2 cups powdered sugar sifted
- 1 tsp vanilla extract
- 2 tbsp unsalted butter
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper. In a medium mixing bowl, whisk together the eggs, melted butter, and vanilla extract until smooth.2. Add the red velvet cake mix and stir until a soft dough forms with no dry spots remaining. Place the dough in the refrigerator for about 30 minutes, or until it’s firm enough to handle easily. If the dough feels sticky while rolling, lightly grease your hands with a little oil. Shape the dough into small balls, then roll each one in sugar for a light coating.3. Place the dough balls on the prepared baking sheet, leaving space between each cookie. Bake for 9–10 minutes, just until the cookies puff up and develop slight cracks on top. Avoid overbaking to keep them soft and tender. Let the cookies rest on the baking sheet for a few minutes before moving them to a wire rack to cool completely.4. To make the filling, beat the butter and cream cheese with an electric mixer until the mixture is smooth and fluffy. Mix in the vanilla extract and a small pinch of salt. Slowly add the powdered sugar, beating until the frosting is creamy and reaches your preferred consistency.5. Once the cookies have fully cooled, spread a thick layer of frosting onto the flat side of one cookie and sandwich it with another cookie on top. Repeat with the remaining cookies.6. Keep the cookie sandwiches stored in the refrigerator for up to 5 days, or freeze them for up to 3 months. If chilled, let them sit at room temperature for 5–10 minutes before serving for the best texture and flavor.
Notes
💡 Tip: For best results, make sure your cream cheese and butter are fully softened before making the filling — this ensures a lump-free, ultra-smooth texture.
💡 Storage: Store assembled sandwich cookies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature for 10–15 minutes before serving for the best texture.
💡 Make Ahead: You can bake the cookies a day in advance and store them unfilled at room temperature. Make the filling and assemble the next day.
💡 Variations: Add mini chocolate chips to the cookie dough, or mix a tablespoon of strawberry jam into the cream cheese filling for a fun twist.