Dessert

Dawn’s Easy Red Velvet Sandwich Cookies Recipe

ByMarina Montclair December 22, 2025December 22, 2025

Introduction

Dawn’s Easy Red Velvet Sandwich Cookies are a delightful treat that combines soft, red velvet-flavored cookies with a creamy, tangy cream cheese filling. Perfect for special occasions or a sweet snack, these sandwich cookies are easy to make and impressively delicious.

The image shows several thick, red velvet cookie sandwiches arranged on a white plate with a smooth texture. Each sandwich has two round, deep red cookies with slight cracks on the surface, sandwiching a thick layer of creamy white frosting, which looks smooth and soft. The cookies have a bold, rich red color with a slightly rough texture, contrasting with the clean white filling in the middle. The plate sits on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (15.25 ounce) box red velvet cake mix
2 eggs, lightly beaten
½ cup vegetable oil
1 tablespoon bourbon
1 (8 ounce) package cream cheese, softened
¼ cup butter, softened
2 teaspoons evaporated milk
1 teaspoon vanilla
½ cup flaked coconut
4 cups confectioners’ sugar
½ cup chopped pecans

Instructions

Step 1: Preheat your oven to 375 degrees F (190 degrees C).
Step 2: In a large bowl, mix together the red velvet cake mix, eggs, vegetable oil, and bourbon until well combined.
Step 3: Roll the dough into walnut-sized balls and place them 2 inches apart on ungreased baking sheets.
Step 4: Bake in the preheated oven for about 8 minutes or until the tops start to crack. Let the cookies cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 5: To make the icing, beat together the cream cheese, butter, evaporated milk, vanilla, and coconut in a large bowl.
Step 6: Gradually add the confectioners’ sugar, one cup at a time, mixing well after each addition. Add more evaporated milk if the icing is too stiff.
Step 7: Spread a generous amount of icing on the bottom of one cookie, then sandwich it with another cookie. Press firmly so the icing reaches the edges.
Step 8: Roll the edges of the sandwich cookies in chopped pecans. Repeat this process with all the remaining cookies.

Tips & Variations

For a non-alcoholic version, substitute the bourbon with an equal amount of vanilla extract or water.
If the dough is too soft to roll, chill it for 15-20 minutes to make handling easier.
Try rolling the cookie edges in red and white sprinkles for a festive touch.
To reduce sweetness, consider using less confectioners’ sugar in the icing or omitting the coconut and pecans.

Storage

Store the sandwich cookies in an airtight container in the refrigerator for up to one week. Allow them to come to room temperature before serving for the best flavor and texture. Extra cream cheese icing can be kept tightly covered in the refrigerator for up to two weeks.

How to Serve

A white plate sits on a white marbled surface, stacked with several red velvet whoopie pies. Each pie has two thick, cracked red cake layers with a smooth, thick white cream layer sandwiched in between. The whoopie pies are arranged in small groups, showcasing the bright red and creamy white contrast. The texture of the red cake top layers is slightly cracked and soft, while the cream filling looks dense and smooth. The lighting softly highlights the colors and textures, making the pies look fresh and inviting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I omit the bourbon in the cookie dough?

Yes, you can leave out the bourbon or replace it with vanilla extract or water without affecting the overall flavor too much.

Will these cookies keep well if I make them ahead of time?

Yes, the cookies can be made a day or two in advance and stored covered in the refrigerator. Just bring them to room temperature before serving for optimal taste.