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…

We bought our first place!

We 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!

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!

Red Velvet Cookie Sandwiches with Cream Cheese Frosting

Servings: 18 Cookies or 9 Sandwiches
Time: 1 Hour
Difficulty: easy
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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.