Dessert

Dawn’s Easy Red Velvet Sandwich Cookies Recipe

Name: Dawn’s Easy Red Velvet Sandwich Cookies Recipe
Prep time: 15 min
Cook time: 8 min
Total time: 33 min
Cuisine: American
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

ByLily Cross December 21, 2025December 21, 2025

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Introduction

These Easy Red Velvet Sandwich Cookies are a delightful twist on a classic favorite. Soft red velvet cookies filled with a creamy, tangy cream cheese icing and finished with a nutty coconut-pecan coating make for a perfect treat any time of year.

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, combine the red velvet cake mix, lightly beaten eggs, vegetable oil, and bourbon. Mix until well blended.
Step 3: Roll the dough into walnut-sized balls and place them about 2 inches apart on ungreased baking sheets.
Step 4: Bake the cookies until the tops begin to crack, about 8 minutes. Let them 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 softened cream cheese, butter, evaporated milk, vanilla, and flaked coconut in a large bowl.
Step 6: Gradually add the confectioners’ sugar, 1 cup at a time, mixing well after each addition. If the icing is too stiff, add a little more evaporated milk to reach a spreadable consistency.
Step 7: Place the chopped pecans in a separate bowl. Spread a generous amount of icing on the bottom of one cookie, then sandwich it with another cookie, pressing gently to push the icing out to the edges.
Step 8: Roll the edges of the sandwich cookies in the chopped pecans to coat. Repeat with the remaining cookies and icing.

Tips & Variations

Omit bourbon for a kid-friendly version or replace it with vanilla extract for a milder flavor.
If you prefer, skip the coconut and pecans in the icing for a smoother, nut-free filling.
Chilling the dough briefly can make it easier to roll and help prevent spreading during baking.
Use a cookie scoop or melon baller for uniformly sized cookies.
Try rolling the icing edges in festive sprinkles instead of nuts for holiday variations.

Storage

Store the sandwich cookies in an airtight container in the refrigerator for up to 1 week. Let them come to room temperature before serving for the best flavor and texture. Extra cream cheese icing can be kept covered tightly in the refrigerator for up to 2 weeks.