Red Velvet Oreos Recipe
These Red Velvet Oreos are vibrant red sandwich cookies with a soft, but firm bite, sandwiched together with a sweet and tangy cream cheese frosting. They’re reminiscent of Oreo cookies in texture, with a red velvet cake twist. Make these Oreo red velvet cookies for your next family holiday party or gathering.
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 parchment paper
- 1 plastic wrap
- 1 2-inch biscuit or cookie cutter
- 2 large cookie sheet(s)
Ingredients
Red Velvet Oreos
- 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
Instructions
- Sift and whisk the all purpose flour, cocoa powder, baking powder and salt together until well combined.
- In a mixing bowl, beat the butter and sugar on medium for about 1-2 minutes, until well combined. On the lowest speed, mix in the egg until well combined.
- Mix in the red gel food coloring until well combined.
- Mix in the dry ingredients until well combined. If needed add 1 tablespoon more flour at a time, up to 3 tablespoons additional flour. The red velvet Oreo cookie dough should be tacky but not overly wet and sticky.
- Scoop out the red velvet cookie dough on a large piece of lightly floured parchment paper. Cover the top with plastic wrap and roll out the dough to ¼ -inch thickness. Chill in the fridge for 2 hours and up to overnight.
- Preheat the oven to 375 F (190 C). Line a large cookie sheet with parchment paper. Pull the red oreo cookie dough from the fridge. Cut the cookie dough using a 2-inch biscuit or cookie cutter. Feel free to use any shape cookie cutter you like. Transfer the cut cookie red velvet dough onto the prepared baking sheet. Gather the leftover dough, re-roll and chill.
- Bake the red velvet Oreo cookies for about 8-11 minutes. The edges of the cookies will be set. The centers may look slightly less baked.
- Cool the cookies on the hot baking sheet for 3 minutes. Transfer the cookies to a cooling rack to fully cool to room temperature. Repeat with the remaining chilled dough.
- Make the cream cheese filling by beating the cream cheese with the butter until smooth and well combined. Beat in the powdered sugar, vanilla extract and milk with the cream cheese and butter until your desired consistency is reached.
- Using a small tablespoon sized cookie scoop, apply your desired amount of cream cheese filling the bottom of half of the baked and cooled red velvet cookies. Top with the other half of the baked and cooled cookies to make red velvet sandwich cookies.
Notes
Store in the fridge: Store the cream cheese filling in an airtight container in the fridge for up to 3-4 days. This also applies to any cookies that are sandwiched together with the cream cheese frosting, too. Once the cookies have the cream cheese filling, they must be stored in the fridge.
Red Gel Food Coloring: For this red velvet cookie recipe, I used a red gel food coloring from Americolor. This recipe really works best with gel food coloring. However, if you don’t mind the cookies having a more muted reddish color, use a plant based food coloring.
If the cream cheese frosting is too soft, chill in the fridge for 30 minutes before filling the cookies.
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