Red Velvet Cookie Sandwiches with Cream Cheese Filling

Sorry for the delay in post’s! Mikey and I have had a complete whirlwind of a couple weeks!

AND I have some SUPER exciting news to share with you…

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We bought our first place!

DSC_0102We have finally dug ourselves out from the sea of boxes and are beginning to feel at home in the new place!

I also had to undergo a minor surgery on my lip on Wednesday and have been spending the past couple days on the couch binge watching Scandal in a painkiller daze.

I have been avoiding Pinterest and my daily blogs because I’m on a liquid diet and looking at food is torture! It’s so hard to skip over the Food Network when you’re spending your days on the couch! But today I am feeling better and was able to have coffee which has made me feel like a new woman!

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This was the last thing I baked for the blog in our old place. This post is a bit sentimental but I am excited to test the lighting and try new recipes in our first home!

I hope you’re all doing well. Thanks for sticking with me during this transition period while we get back into the swing of life! I promise to get back on the baking wagon asap!
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Red Velvet Cookie Sandwiches with Cream Cheese Frosting

  • Servings: 18 Cookies or 9 Sandwiches
  • Difficulty: easy
  • Print

Ingredients:

For The Cookies: (I doubled this recipe)

1 B0x Red Velvet Cake Mix

2 Eggs

1/3 Cup Oil

1 1/2 Teaspoons Vanilla Extract

1/2 Cup Powdered Sugar

For the Frosting:

4 Ounces Cream Cheese, Softened

1/4 Cup Butter, Softened

1 Teaspoon Vanilla Extract

3-4 Cups Powdered Sugar

Directions:

Preheat oven to 375 degrees and line pans with parchment paper.

In a large bowl, combine cake mix, eggs, oil and vanilla extract. Mix well with a spoon or a hand mixer (I just used a wooden spoon).

Place powdered sugar in a small bowl and roll about 1-2 tablespoons of the cookie dough into a ball. Roll in powdered sugar and place on a cookie sheet, placing about 1 inch or 2 apart.

Bake for 7-10 minutes until the cookies lift from the edges and the tops crackle. Remove from oven and let cool.

While cookies cool, make the frosting.

Beat cream cheese and butter in a medium bowl with a hand mixer until smooth. Add vanilla and powdered sugar until you reach a desired consistency.

I filled a small ziplock baggie with frosting and cut the corner off. I then piped the frosting around a cookie and placed a similar sized cookie on top.

You can eat immediately or you can refrigerate for up to two days before serving. These are also delicious frozen!

This recipe was recommended by a friend and I found this recipe on Your Cup of Cake blog.

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