Red Velvet Oreos Recipe

This brilliant red sandwich cookie has a delicate but firm bite with a sweet and tangy cream cheese frosting. They're like Oreos with red velvet cake. 


Red Velvet Oreo – 1¾ cups (210 g) all purpose flour – 3 tbsp (15 g) cocoa powder – ¼ teaspoon baking powder – ¼ teaspoon salt – ¾ cup (170 g) unsalted butter, room temperature – ¾ cup (150 g) granulated sugar – 1 large egg (US), room temperature – 1 tbsp (15 ml) red gel food coloring Cream Cheese Frosting – 4 oz. (113 g) cream cheese, room temperature – ½ cup (113 g) unsalted butter, room temperture – 2 cups (240 g) powdered sugar – 1 tsp (5 ml) vanilla extract – 1-2 tbsp (15-30 ml) milk – ½ tsp salt


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All-purpose flour, cocoa powder, baking powder, and salt should be well blended after sifting and whisking.

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Sift flour, whisk in cocoa powder, baking powder, and salt; blend until thoroughly combined.

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Mix red gel food coloring. Mix in dry ingredients. Add 1–3 tablespoons of flour as needed. Sticky but not sticky red velvet Oreo dough.

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Place red velvet cookie dough on a large lightly floured parchment paper. Wrap the dough in plastic and roll it to ¼-inch thickness.

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Heat oven to 375 F (190 C). Parchment a big cookie sheet. Remove the red Oreo dough from the fridge.

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Bake red velvet Oreos for 8-11 minutes. Cookies will have hardened edges. The centers may appear undercooked.

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On the hot baking sheet, cool the cookies for 3 minutes. Let the cookies cool on a rack until room temperature. Use remaining chilled dough.

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Beat the cream cheese and butter until creamy to make the filling. Powdered sugar, vanilla extract, milk, cream cheese, and butter should be mixed until smooth.

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Fill half the cooled red velvet cookies with cream cheese using a tablespoon. Half of the baked and cooled cookies are needed for red velvet sandwich cookies.

Refrigerate cream cheese filling for 3–4 days in an airtight jar. Cream cheese frosting-sandwiched cookies qualify. Chill cream cheese cookies.  


also see

also see

Oat Flour Cookies Recipe