Breakfast
Dawn s Easy Red Velvet Sandwich Cookies
Soft red velvet cookies filled with sweet cream cheese frosting. Beautiful, easy to make, and ideal for parties, holidays, or gifting.
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
4
Ingredients
- 1 (18.25 ounce) box red velvet cake mix
- 2 eggs, lightly beaten 1/2 cup vegetable oil 1 tablespoon bourbon
- icing
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup butter, softened
- 2 teaspoons evaporated milk 1 teaspoon vanilla
- 1/2 cup flaked coconut
- 4 cups confectioners' sugar 1/2 cup chopped pecans
Directions
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix together cake mix, eggs, oil, and bourbon in a large bowl. Roll the dough into balls the size of walnuts. Place 2 inches apart on ungreased baking sheets.
- Bake in the preheated oven until the tops start to crack, about 8 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- In a large bowl combine cream cheese, butter, evaporated milk, vanilla, and coconut. Add the confectioners' sugar 1 cup at a time, mixing well with each addition. If consistency is too stiff, add more milk.
- Place the chopped pecans in a bowl. Spread a generous amount of icing on the bottom of a cookie, sandwich it with another cookie, pressing firmly so that the icing comes all the way out to the edge. Roll the edges of the sandwich cookies in the chopped pecans.
- Repeat with the remaining cookies.
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