A delicious new way of serving Red Velvet cake -- as a fun sandwich cookie. Tastes great and makes for a playful addition to any dessert tray.
- 1 box Duncan Hines® Red Velvet Cake Mix
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup butter
- 1 can Duncan Hines® Creamy Home-Style Classic Vanilla Frosting
- Melt butter; set aside to cool. Place cake mix, egg, cooled butter and vanilla in large mixing bowl. Mix by hand until well blended and dough is formed.
- Form dough into a smooth 12-inch log on wax paper or parchment making sure it is even in thickness end to end. Wrap in wax paper; seal in plastic wrap. Refrigerate 1 hour or overnight.
- Preheat oven to 350°F. Lightly grease baking sheets. Unwrap dough log and set on wax paper. Using a sharp knife, cut into 48 slices about 1/4- inch thick. Place on cool baking sheets about 2 inches apart.
- Bake, 1 sheet at a time, in center of oven for 10 to 12 minutes or until set. Cool 1 minute. Transfer to wire rack to cool completely.
- Spread frosting on half the cookies. Top each frosted cookie with another cookie. Gently press together.
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Mmmm48 (1 discussion) on May 9, 2013 at 08:59 PM
I doubled this recipe, except for the vanilla. I only added 1tsp. I also didn't make a log or put in the fridge. I just mixed all the ingredients, it was a little "oily" and rolled into small balls and baked. They came out great! My family loves these.
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sugartanori (1 discussion) on Apr 14, 2013 at 01:42 AM
So I followed the recipe, kinda... I omitted 3 tblsp. Of flour... 3 eggs and a half tsp more of vanilla extract.. they look very homemade looking.. But, we all can't have picture perfect food like Betty Brocker! Thanks for all the tips from this forum, it was all VERY helpful!
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tammy.whidden.1 (1 discussion) on Apr 13, 2013 at 11:36 PM
I did this but I omitted the vanilla extract and when I went to make the log it was too soft so I sprinkled and folded in flour until I got a less sticky mixture. I also placed in the freezer for 45 mins. Then cooked as stated cookies came out perfect.... I also used cream cheese frosting as well!!!
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debbie.brownritchie (1 discussion) on Mar 4, 2013 at 09:49 AM
I made these for a gathering we had ...EVERYONE LOVED THEM!! I did not get 48 slices out of mine though.
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theresachestnut (1 discussion) on Mar 2, 2013 at 02:13 PM
Okay here I go.....I read about the extra stuff to do and am ready for the cookies to be done now.....Thanks for all the great advice y'all !!!
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rachel.l.foxx (2 discussions) on Mar 1, 2013 at 04:17 PM
Absolutely horrible recipe! I would never make this again! I was able to salvage it by turning it into cupcakes after the first 2 batches came out flat.
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rachel.l.foxx (2 discussions) on Mar 1, 2013 at 02:38 PM
How do you keep these from flattening out? I tried 1 batch to see what would happen and they literally just flattened. Add more flour maybe?
Comment by: cheshire.cat.9237 (no discussions) on Mar 31, 2013 at 08:21 PM
Don't freeze them. I froze half and cooked one half instantly after mixing the batter and the frozen ones were more like chips. The fresh ones looked like the picture though.
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leemajors (1 discussion) on Feb 7, 2013 at 09:46 PM
I have to say I liked this cookie recipe a bunch. Rather than sandwiching frosting in between, I placed a peppermint patty on the cookie at the 8 minute mark and cooked it for 3 more minutes (11 mins total). Once cooled, I sprinkled powdered sugar on them. They turned out exceptionally well.
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jensen.matese (1 discussion) on Jan 29, 2013 at 03:00 PM
Can step number 2 be skipped? I was planning on just mixing everything as directed, then proceed to prepare them as small cookies.
Comment by: cheshire.cat.9237 (no discussions) on Mar 31, 2013 at 08:21 PM
Yes, they turn out better that way anyway
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catherine.n.jose (1 discussion) on Jan 26, 2013 at 02:37 PM
Made the mistake of adding water DONT DO IT!!! Im trying to recover them by adding flour sugar and another egg wish me luck. I will let ya'll know if it worked. I cant be the only one who made this bone headed mistake can I?
Comment by: dianne.worthy (no discussions) on Feb 10, 2013 at 12:08 AM
Probably are the only one as it does not state anywhere in the recipe to add water.
Comment by: Jknee (no discussions) on Feb 12, 2013 at 06:00 AM
I'm sure you are not the only one. Good for you for trying something new and thinking outside of the recipe : )
I actually love the way they came out the way per the following post:
emily.mcelhanon (1 discussion) on Dec 28, 2012 at 12:28 PM
Made these yesterday and followed the advice of others to add 2 eggs, 3 Tbls flour and 2 Tbls oil. They were delicious! I scooped them out with a Tablespoon measuring spoon then pressed them down slightly before baking. This helped to keep them thick to make into the sandwich cookies. The directions above say to refrigerate the dough, but that step is not necessary. I also baked at 325 degrees for 9 minutes.
I actually love the way they came out the way per the following post:
emily.mcelhanon (1 discussion) on Dec 28, 2012 at 12:28 PM
Made these yesterday and followed the advice of others to add 2 eggs, 3 Tbls flour and 2 Tbls oil. They were delicious! I scooped them out with a Tablespoon measuring spoon then pressed them down slightly before baking. This helped to keep them thick to make into the sandwich cookies. The directions above say to refrigerate the dough, but that step is not necessary. I also baked at 325 degrees for 9 minutes.
Rating:
emily.mcelhanon (1 discussion) on Dec 28, 2012 at 12:28 PM
Made these yesterday and followed the advice of others to add 2 eggs, 3 Tbls flour and 2 Tbls oil. They were delicious! I scooped them out with a Tablespoon measuring spoon then pressed them down slightly before baking. This helped to keep them thick to make into the sandwich cookies. The directions above say to refrigerate the dough, but that step is not necessary. I also baked at 325 degrees for 9 minutes. I used Duncan Hines cream cheese frosting. I put the entire tub into a ziploc bag, refrigerated it for about an hour, then cut the tip of the bag to neatly squeeze out the frosting on cookie. This is the best homemade way to use store bought icing without all the icing bags and tips. Great cookie to satisfy the taste of red velvet cake!
Comment by: reem.aj.7 (no discussions) on Jan 7, 2013 at 11:44 AM
Thanks for the advice
Comment by: rebecca.stevens.1694 (no discussions) on Jan 23, 2013 at 08:41 PM
do mean also add 2 eggs, flour and oil to what is put in making it a total of 3 eggs, flour, oil and butter?? or just add the 2 eggs, flour and oil??
Comment by: amber.r.brittain (no discussions) on Feb 13, 2013 at 07:06 PM
I followed this advice and they are perfect!! Thank you!!
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bren3 (1 discussion) on Dec 23, 2012 at 06:04 PM
I made 2 boxes of this recipe. I used a total of 3 eggs, so that equaled 1 1/ 2 eggs per boxed recipe. Cooled dough in the fridge for a couple of hours. No problems with cutting the dough. Used a homemade cream cheese frosting. These cookies have a great flavor but were way too sweet. Next time around I will reduce the powdered sugar in the cream cheese frosting.Also, will make the cookies much smaller. Will roll the dough so that it only has a 1" diameter so that the cookie sandwich will be bite size. Any larger just seems to sweet and rich.
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victoria.mawyer (1 discussion) on Dec 22, 2012 at 12:28 AM
I followed the directions exactly only when I started cutting the dough just started falling apart. Any suggestoins?
Comment by: victoria.mawyer (1 discussion) on Dec 22, 2012 at 12:48 AM
Another issue... I live at a high altitude. The dough fell apart and when I baked the cookie they were rock hard and I only baked them for 5 minutes...
Comment by: kjleclair4 (no discussions) on Feb 5, 2013 at 06:18 PM
Try adding another egg. Cookie dough usually breaks apart for me if it isn't moist enough. Also, you can try reducing the cooking temp, by either 50 or 25 degrees F. If I recall correctly, that is what the box mixes usually say to do for high altitude. If you aren't sure, I'd definitely go 50 lower, because you'd rather have them in for a while but be cooked nicely than in for a short time and hard as rocks (like you experienced the first time). Hope this helps!
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Young Baker (3 discussions) on Dec 21, 2012 at 12:04 PM
According to the directions, it says to mix by hand. Would it be a problem if I did it with the electric mixer? Also, can I use margarine in place of butter?
