Oreo Red Velvet Cookie Sandwiches


Red Velvet Cookies:

  • 3 C. flour
  • 1/4 C. unsweetened cocoa powder
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 3/4 tsp. salt
  • 3/4 C. butter softened
  • 1 1/3 C. sugar
  • 3 large eggs at room temperature
  • 1 Tbsp. milk
  • 1 1/2 tsp vanilla extract
  • 2 tsp. lemon juice
  • 4-5 tsp. liquid red food coloring

Oreo Frosting:

  • 8-10 Oreos finely crushed in a food processor
  • 8 oz. cream cheese cold
  • 1/4 C. butter softened
  • 2 tsp. vanilla extract
  • 2-3 C. powdered sugar


  1. 1. Preheat oven to 350 degrees and line pans with parchment paper.
  2. 2. Sift flour, cocoa powder, baking powder, baking soda and salt together. Set aside.
  3. 3. In a stand mixer, beat butter and sugar until blended and creamy (about 2-3 minutes).
  4. 4. Mix in eggs one at a time and scrape down the sides of the bowl as needed.
  5. 5. Add milk, vanilla extract, lemon juice and red dye.
  6. 6. Slowly add in dry ingredients and stir just until combined.
  7. 7. (If you want a taller cookie, cover dough and chill for 30 minutes.) Make dough balls about the size of a 1 1/2 Tbsp. and place on cookie sheets. Bake for 8-11 minutes depending on how soft you want them to be. Let cool.
  8. 8. Oreo Frosting: (If you crush your Oreos in a food processor you don't have to remove the filling but if you crush them by hand using a plastic bag and a rolling pin it's easier to remove the filling so you don't get huge chunks.) Beat cream cheese and butter until smooth. Add vanilla extract and as much powdered sugar as needed to reach your desired consistency. (If doesn't need to be as thick as frosting for piping cupcakes.) Gently fold in crushed Oreos but don't over-mix or your frosting will turn very grey.
  9. 9. Pipe frosting onto the bottom of half the cookies and use the unfrosted cookies to top the frosted ones to make little cookie sandwiches