Red Velvet Oreos are just another result of my red velvet love. I feel like I’m in a therapy when baking something that has the red velvet color. I feel like I’m a magician. I love the simplicity behind these cookies. They do look elegant, but you need some really basic ingredients to make these chewy red velvet cookies that are sandwiched with a yummy cream cheese filling.
Have you seen my Red Velvet Christmas Cookies yet? They were a hit and I knew that I would make these Red Velvet Oreos when I was making those Christmas cookies. The ingredients are almost the same, so I’m sure you will love these too!
One of the most favorite red velvet cookie recipes of our readers on the blog is Red Velvet Crinkle Cookies. I LOVE them too, mostly because they are soft on the inside and chewy on the outside. These Red Velvet Oreos have a bonus of cream cheese frosting, so they are definitely perfect to make for your sweetie.
I was planning to make these cookies in a light red color, but ended up with a rather dark red, which I’m not complaining about. However, I must warn you about the cocoa powder you are using. If it’s a dark one, use much less. The more cocoa powder, the darker your cookie gets. I used a tablespoon of cocoa powder and you see the result. Maybe it’s better to add it gradually. The next time I make red velvet cookies, I’ll add a teaspoon of cocoa powder and see if it’s the color I want after I add all the other ingredients. I can still add extra cocoa powder if I think it’s neccessary.
The cookie dough is not a soft one in this recipe. I rolled it out and cut it using a ring cookie cutter. You can use whatever shape you like. Maybe a heart shaped cookie cutter? You don’t have to use a cookie cutter indeed, you can just drop the dough using a teaspoon too but all the cookies won’t look the same then.
As for the cream frosting in these Red Velvet Oreos, I used a mixture of cream cheese, powdered sugar and shredded coconut.Print
Red Velvet Oreos
Red Velvet Oreos. Chewy red velvet cookies are sandwiched with a cream cheese frosting. Perfect for any special day!
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
- Yield: 15 1x
- 150 g ( 10 tablespoons) butter, softened
- 1 cup powdered sugar
- 1 tablespoon red food coloring
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 tablespoon cocoa powder (or less if you want it redder)
- 1 and 3/4 cups all purpose flour
- 1/4 teaspoon salt
- 3/4 cup cream cheese
- 3 tablespoons powdered sugar
- 1/2 cup shredded coconut
- Preheat oven to 375F. Line a baking sheet with parchment paper and set aside.
- Beat the butter and powdered sugar in a large bowl either with a spatula or an electric mixer until smooth. Beat in the egg, food coloring and vanilla extract.
- In a medium bowl whisk flour, cocoa powder and salt. Pour the dry ingredients into the wet. Combine well with your mixer or hand until the dough comes together. Divide the dough into two wrap them and chill for 20 minutes.
- Roll them out one by one and cut with a cookie cutter. Place the cookies on the parchment paper. You can place them close since we don’t use baking powder in this recipe and they rise very little.
- Bake for 8 minutes and transfer onto a wire rack and let them cool.
- For the cream, whisk everything together. If you think it is too thin, add more coconut and if you think it is too thick add extra cream cheese and powderd sugar.
- Grab a cookie and spread 2 teaspoons of cream frosting on it. Place another cookie right on the cream and press gently to make a cookie sandwich.