Red Velvet Sandwich Cookies

Total Time:
40 min
Prep:
30 min
Cook:
10 min

Yield:
12 to 15 sandwiches
Level:
Easy

Ingredients
  • 1 1/3 cups all-purpose flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 2 tablespoons buttermilk
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring
  • For the Cream Cheese Frosting:
  • 1 pound cream cheese, softened
  • 2 sticks butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • 3/4 cup finely chopped pecans, optional
Directions

Preheat oven to 375 degrees F.

Mix together flour, cocoa powder, baking powder, baking soda and salt in a small bowl.

Cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs 1 at a time. Then beat in the buttermilk, vinegar, vanilla and red food coloring. Once combined, add the dry ingredients to wet. Mix until thoroughly combined.

Onto a parchment lined sheet tray, drop batter using an ice cream scoop, forming 2-inch round circles.

Bake for 10 minutes, until baked through. Cookies should be cake-like and light. Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter, and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Spread the cream cheese frosting between 2 cooled cookies and roll the edges in finely chopped pecans, if desired.


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4.5 106
These are quite a tasty cookie. I'm going to use the recipe to compete in my annual cookie competition! I have a few notes from several years of baking experience and also after reading other reviewers' comments: 1. I doubled the batter and used a 1 tbsp (#70) ice cream scoop, this yielded 82 individual (about 2" cookies) and 41 sandwiches. 2. I needed 3/4 of the frosting recipe (1.5 sticks butter, 1.5 packs of cream cheese, 3 cups confectioner's sugar) and it was perfect for 41 sandwiches, with about 2 teaspoons on each sandwich. 3. For fluffier instead of flat cookies, be sure to refrigerate your dough before baking and in between batches. They do spread so leave space between each cookie. 4. I have silicone liners on my cookie sheets and the cookies actually stuck a bit, so don't skip the parchment. 5. DO NOT stack the sandwiches, they will stick together! Put wax paper in between them and be careful if you rest them on a rack, bc the rack left indents in my cookies. Happy Baking! item not reviewed by moderator and published
Super easy and fast. I used a whoopie pie cookie sheet and it helped to keep them from spreading to much and to shape them. I used an ice cream scoop and they turned out great. I have a convection oven so they cooked in 7 minutes. As I started to make the frosting I realized there was going to be WAY to much so I halved the recipe and still had extra. Next time I will double the cookie recipe with half the frosting and that will be perfect. My husband LOVED them. item not reviewed by moderator and published
A frequent holiday requested treat. (If I told them I made them year round and not just Christmas and Valentines Days, they'd never let me leave the kitchen. It's also fun to play with other food colorings than just red, but the green and lavender colors tricks the mind to expecting and rasberry or lime, respectively flavor. Great recipe. item not reviewed by moderator and published
This is a really good recipe. However, the first batch of cookies I made, they were perfect. But the second and third were a little too crispy on the edges. If ur using a small ice cream scoop, I think 8 or 9 minutes would be better. Frosting was perfect. Will definitely make again. item not reviewed by moderator and published
These were fantastic! They were also HUGE cookies. Mine spread A LOT. Next time I will maybe use a TBSP of batter for each cookie to make the batter stretch and have smaller sandwiches. I made these to take to a Christmas party so needed more than what it made because of the size. But they went fast! Overall, Paula doesn't disappoint with these! item not reviewed by moderator and published
These were great. I made them for my bowling league as an after dinner treat. They were gone in about 10 minutes. However, when I made the whoopie pies, I had enough frosting to cover to cars. I would HIGHLY suggest to double the batter or to reduce the cream cheese frosting by half. But, the flavor was delectable. item not reviewed by moderator and published
these are great . I did the filling with butter the first time . but the second time I use Parkay. not a good idea . But other than that they are good .. Just stick to the Recipe =] item not reviewed by moderator and published
My kids loved these. I'd cut the frosting recipe by half next time. Also I'd refrigerate the cookie dough before baking as it gets messy. Overall I'd make these again. item not reviewed by moderator and published
So very easy! It makes WAY too much frosting. Half it. You might still have extra. I was wishing this made more than 14 cookies. They were delicious! item not reviewed by moderator and published
Tremendous!!! I was looking for a shortcut and used a box of red velvet cake mix and then I mixed all of the wet ingredients and substituted yogurt for buttermilk and they came out ah-may-zing!!! item not reviewed by moderator and published
I love this recipe. I use a cookie scoop on a large sheet - the cookies end up melding together and it becomes a sheet cake essentially. It bakes in about 8 minutes, and I cut the whole sheet in half, frost one half, then pile on a layer (the other half and ice the top! Then it's like a layered cake i cut into bite size brownie pieces. I always halve the frosting batch and it's still plenty. It's always a hit! Just make sure you don't overcook the cake. The cake should come out just before it looks "done" because it continues to cook on the hot sheet (rule of thumb for baking cookies. item not reviewed by moderator and published
I'm not really a red velet fan... but I made this for a group of students... They loved it! It was not hard and the icing is divine! Thanks for another great recipe! item not reviewed by moderator and published
They turned out AWSOME!!! but I changed it around a bit, I wanted an easier recipe I used a red velvet cake mix, i omitted the flour,salt,soda,baking powder. I added everything else, instead of the apple cider vingar I used sugar cane vingar. I used a cookie scoop to make my cookies just the right size. the first batch I rolled them in the pecans like it said but now i like to add the pecans to the frosting. I did find that you could make any flavor cake mix you want and they turn out great. choclate with mint frosting is very good. I am going to try the butter pecan cake mix next. I cut the frosting recipe in half and used the cookie scoop to fill them with the frosting just the right amount. item not reviewed by moderator and published
Like all of the other reviewers, we agree that the frosting is a too much, and b tastes awesome. It is rich, creamy, but not too sweet. However, we were not so successful with the cookie part of the recipe. I used an ice cream scoop as recommended, but the cookies were far too large. The cookies didn't cook properly, and were thinner than those in the picture that appeared to be thicker and cake like. item not reviewed by moderator and published
I love this recipe, so easy and yummy! I made them for a St. Patrick's Day party and used green food coloring and rolled them in shamrock shaped sprinkles. Very cute! item not reviewed by moderator and published
Very easy and so pretty! I didn't want huge cookies so I used a tablesoon and filled it so it was very slightly rounded with dough. It turned out a normal sized cookie. I doubled the batch of cookies but only made one serving of icing. I had enough icing left over for a 3rd batch of cookies. I left the cookies in the oven 4 the recommended time, but next time I'll take them out 1-2 minutes earlier. I like soft cookies but mine had a very slight crunch to them. Also, next time I will cream the sugar a butter longer (6-8 minutes so the cookies will rise more than they did this 1st time around. I used one sheet of (ungreased parchment paper for all the cookies and they turned out GREAT. This is a definite repeat. item not reviewed by moderator and published
This is a great recipe It was so very easy to make and they definitely were the hit of the day. The filling did make a lot but it keeps well in fridge.The recipe actually made 14 cookies and they were all very nice size. I did nor use parchment paper instead I used my cooking stones next time I will definitely use parchment paper. All in all this was a wonderful recipe and I will definitely make them again item not reviewed by moderator and published
These are AWESOME! So very easy to make and sooo delicious! The filling did make way to much and I made the sandwiches generously. They are light and fluffy and the frosting gives it just the right amount of sweetness. A perfect treat for Valentines Day. I made smaller ones and rolled them in sprinkles for the kids and made the Paula size ones and rolled in the pecans for the adults. Now, what to do with the left over frosting in my fridge...hard to keep my self from just eating it it's so yummy! Oh, and for all who want to know, if you make 12 sandwiches they are 615 calories each. : item not reviewed by moderator and published
I made these for a family party over the holidays and they were a big hit. The cheesecake filling is to die for but beware, it makes WAY too much. Also, be careful about the size of the cookies. If you aren't careful, you'll make burger sized whoopie pies! The cookies were soft and yummy. item not reviewed by moderator and published
I think I am in LOVE!! I absolutely love red velvet cake but I must say that this was way better! I made Ms Paula's red velvet cake last week and had so much frosting left over. Upon cleaning my fridge this morning I came across the container, so I decided to give these a try. So glad I did. I used half a scoop from the ice cream scooper and they came out perfect. I only got about 10 cookies assembled. My kids were eating them up as I was making them. They loved these more than the cake. A++++ on this recipe. Will become part if my recipe book. item not reviewed by moderator and published
Tasty? What did you think?I didn't have an ice cream scoop when I made the cookies so I eyeballed it and my cookies turn out pretty big! That made the samis pretty big, so they were kind of overwhelming to eat all in one sitting. So be careful with the cookie size! We had to cut them in quarters of halves b/c they were too rich to eat the whole thing. They were really good and flavors all came together perfectly. I will definitely be making these again! item not reviewed by moderator and published
A delicious accompaniment to my holiday baking spread. Pecans add texture and great flavor. One caution: of course we all know oven temps vary, but be careful not to overcook. One small batch of mine overcooked. I adjusted the time to correct this. The others came out as Paula indicates in recipe. Also, size matters here so scoop according to your preference. Thanks Paula for another great recipe! item not reviewed by moderator and published
These are so yummy and easy to make. However, if you make them as called at 2 inches each they come out huge and yield about 8 sandwiches. If you crave that more holiday 1-2 bit size, make them about the size of a half dollar. I got about 20 little sandwiches that I took to our Christmas gathering that were a huge hit! Defiantly keeping this recipe item not reviewed by moderator and published
Easy, fun and yummy. item not reviewed by moderator and published
I was Very Surprised on How Easy This Recipe was! I made this for coworkers and They Loved it! The whole Recipe makes about 15 Cookies if you use a Cookie Dropper, I would advise that You cut the Cream Cheese Frosting in Half, I still Had Alot left! I can't wait to make these for my family for the Holidays! It is Very Easy and You can Find all the Items at your local Grocery Store! item not reviewed by moderator and published
Delicious! I followed the reviews and doubled the cookie batter and cut the the filling back by 1 cup of powdered sugar and 1 stick of butter - still had lots of filling left over so made a spice cake and frosted that with remainder - very good recipe - thanks Paula! item not reviewed by moderator and published
My daughter-in-law loves red velvet cake. Thought I would try these cookies, just for a change and she absolutely loved them. We all did! item not reviewed by moderator and published
I make cookies each year for my office and close friends as a Christmas present. Each year I send out a list of cookies to chose from and I make the top 3. This one always is number one and every always ask for more of them. And they are super easy to make. item not reviewed by moderator and published
I have baked the cookies and am getting ready to make the "creamy filling". However; I was wondering what size of ice cream scoop SHOULD I have used?? I have a 1-5/8 ounce scoop and only ended up with 8 cookies (16 unassembled ... and the recipe says it will make 12-15. Yikes... I'm a bit short, so will have to mix up another batch for the Christmas dinner tomorrow. item not reviewed by moderator and published
I made these for Thanksgiving. I doubled the cookie recipe hoping to make up for the excess of frosting (thank you to everybody who posted that tidbit of info....the only thing I did differently with the frosting was used one stick of butter instead of two. I loaded down my double recipe of cookies with the frosting and still had a ton of frosting left! I used a small cookie scooper for the cookies, and I thought they came out just the right size, a little bigger than a cookie, but not as huge as the ones Paula made. They were fantastic, loved them! Big hit with the family! They are cake-y, think of it like a red velvet cupcake in a cookie sandwich form. Don't know why others had problems with the cookies, very easy to make, came off the parchment easily. If you like red velvet, try this recipe, they are great! item not reviewed by moderator and published
They look delicious. I'm thinking of making them this Christmas for my family. But quick question are the cakes? or cookies? Because putting a scoop of cake on the baking paper won't it not cook like a circle and bake threwly? Please help guys thanks so much! item not reviewed by moderator and published
anything PAULADEEN,INC. I GET OOOOOBER HAPPY AND THIS IS A GREAT RECIPE FOR MY FINICKY TEENAGERS AND INSTEAD OF NUTS I USED CRUSHED GRAHAM CRACKER FOR THE OUTSIDE item not reviewed by moderator and published
FANTASTIC!!! Like others, I cut the filling recipe in half, and added 1 cup marshmallow fluff as well. Yummy! Thanks again Paula. Your recipes are always a hit! item not reviewed by moderator and published
I will have to say this is one of Paula's best recipe. It's very easy to make. You might want to cut the cream cheese ingredients down to 1/4th of what's suggested. I still had some left over even after cutting it down more than half! I took out the pecans as well but I'm thinking about replacing them with almonds instead. Anyways, great cookies!! I highly suggest for others to try it out. item not reviewed by moderator and published
Made these Whoopee pies for my son and niece this summer. They wanted to eat them for breakfast, lunch and dinner. Very easy to make. I doubled the cake part since the recipe makes so much frosting. LOOOOVE THEM! item not reviewed by moderator and published
This was another successful dessert from Ms. Paula. I may have made my cookies a little too big so I had lots of cream cheese frosting leftover. No worries as the people I live with offered to relieve me of the issue. I will probably make more cookies this weekend. By the way, my fiance gave these cookies a new name. He is now calling them red velvet cake sliders! item not reviewed by moderator and published
I usually don't make Paula Deen's recipes because they are always too rich. However, since I didn't have sour cream for the whoopie pie recipe that I really wanted to try and I only had very little buttermilk (Paula only called for 2 Tbsp), I figured I'd give it a try. Boy, am I glad I did! They are exactly the way I love them. I didn't use parchment paper to line the tray but I did use medium size cupcake liners instead and it actually made neater mounds and a little higher too, so I just made these as whoopie pies instead. I also only used 3 tbsp butter with the 4 oz cream cheese and it was perfect. they were nice and hefty and not fluffy. GREAT item not reviewed by moderator and published
I made the recipe just as written with the exception of the two sticks of butter like every one else in the frosting. I feel like the cakes could have been more moist, but it was raining that day so I kind of expected it since reading someone else's post about the consistency of a different batch in different weather. I will definitely make them again on a better day. I kinda wanted the frosting to not be so sweet, maybe I'll try with part marscapone next time. Everyone else said they were delicious! I froze them and they were AMAZING - Like every one said the frosting is SO much tastier the next day. Kinda reminds me of the stuff they put on Cinnabons! Heeey.... Think I just found out what to do with all that extra frosting. ; item not reviewed by moderator and published
I made this for my sons baseball team. It was a HUGE success! The parents wanted the recipe, and the kids wanted more.Even the picky kids loved it. I multiplied the recipe but not the filling, and still had twice the filling I needed and I was putting it on thick. ( the left over filling is even better the next day). item not reviewed by moderator and published
I have made this many times and it is always a crowd pleaser. In the frosting section, I only use 2 cups of powdered sugar instead of 4, and I don't use the pecans. Overall, the dish is delicous! item not reviewed by moderator and published
These were excellent. I made them for my boyfriend (used half of the filling recipe and STILL had some left over). Also I didn't use nuts. He LOVED them. They kept well for a week in the 'fridge (he ate all of them LOL). item not reviewed by moderator and published
This was delicious, but took awhile to make. I cut the icing recipe in half but still had two cups of icing left over. Did not have any red food coloring, so they look and taste more like chocolate sandwich cookies. Overall, Good! item not reviewed by moderator and published
Really tasty! just make sure to cut the filling in half... i already did and still have some extra filling... use a teaspoon for the batter coz the cookies turned out to be so big using the ice cream scoop... item not reviewed by moderator and published
SO GOOD !! I even fubar'd the recipe and it still came out !! like all the other reviewers I cut the filing in half. Also , I didn't add as much butter as called for in the filling. Too much butter is yucky to me (Sorry Paula , I'm not from the south LOL) item not reviewed by moderator and published
I was going to do the Cousin Jonnie's Red Velvet recipe but I read the reviews and someone mentioned the Red Velvet Sandwich Cookie rather. OMG.........They are so YUMMY!!! I half the icing recipe or something like that...I used a stick and 1/2 of I Can't believe it's not butter and I used 8 oz. Philadelphia Cream cheese 1/3 less fat. I also used a cookie scooper rather then ice cream. Smaller size cookie. I wrapped each individual cookie up and put them in the freezer for a little to firm up and then put them in a baggie to the fridge....but oh the taste. It was magic...magic I tell ya in my mouth..so smooth and delicious. Thank you Mrs. Dean you just know how to sock it to me!! item not reviewed by moderator and published
Very yummy. Next time, I will use a teaspoon to scoop the batter - the cookies came out WAY too big. Had to use a circle cookie cutter to get them to the right size. Agree that the recipe yields too much filling; I will cut that in half next time I make the recipe. Rolled the filled cookies in shredded coconut instead of pecans...delicious! item not reviewed by moderator and published
These are amazing, but probably not the best for you ; I took everyone's advice and made half the icing which turned out to be the perfect amount. I also used a tablespoon measure for the cookies instead of a larger ice cream scoop. Since they were smaller they only needed to be cooked for approximately 7-8 minutes in the oven. Another recommendation... toast the pecans lightly for an extra kick! item not reviewed by moderator and published
I made these and they were good to me, but I won't know what my co-workers will think. I think I may have done these wrong. When it says 2sticks of butter, how much is "2 sticks?" I think put too much butter in the batter and frosting. I might just have to remake the batter. The cake didn't come out moist. Please help! item not reviewed by moderator and published
I really enjoyed it very tasty item not reviewed by moderator and published
Hi, I want to make this for valentine but I was wondering can I make it like a whole cake instead of cookies? I just want to surprise my Valentine, he loves red velvet: item not reviewed by moderator and published
These came out great,i did reduce the amount of food coloring.I also cut done the amount of icing in half and have left over. item not reviewed by moderator and published
These cookie sandwiches were absolutely AMAZING!!! This is an amazing twist on red velvet, while still staying true to the classic flavor! I used half as much icing and it made the perfect amount for me! item not reviewed by moderator and published
this was my best valentine's day treat so far! i always my red velvet cupcake but this year i wanted to try some thing new and it was great!! the cake was moist and fluffy the frosting was just plain great. and honestly the sandwiches would be nothing without those pecans they really just make the whole thing complete! over all paula you out did yourself! p.s there was more then enough frosting so be more then generous! item not reviewed by moderator and published
I gotta try this! item not reviewed by moderator and published
These were amazing! However, I too halfed the amount of filling and it was still too much. item not reviewed by moderator and published
well you obvciously did something wrong cuz look at the other reviews. these were amazing! I'm a big fan of vanilla. I'll definitely make these again!!!!! thanks Paula item not reviewed by moderator and published
I made these cookies for Christmas taking a little from everyone's opinions...way too much frosting for the batch and the vanilla in the frosting stuck out like a sore thumb, all i could taste was vanilla when I bit into the cookies. Not making again. item not reviewed by moderator and published
So yummy! I am a big fan of red velvet, but i dont like my frosting too sweet. I made a double batch of the batter and still only used maybe a third of the frosting. I used a standard size ice cream scooper and only filled it half way to make the cookies. They were still pretty big. I suggest using a mini sized scooper if you have one. item not reviewed by moderator and published
Merry Christmas everyone !! These were a true hit. A little hint you can make these a day ahead refrigerate them they are actually better the next day chilled. Or I was too pooped to enjoy them last night. I doubled the batter recipe and made one batch of the frosting mix and still had plenty. This is a saved recipe item not reviewed by moderator and published
I love red velvet - well, at least a few recipes I've tried. These turned out wonderfully and all who have gotten them for Christmas have loved them. I first tried adding more flour, per suggestions of other reviewers, but they stayed too thick for our taste. Last time I used the 1 1/3 C plus about 2 tsp then added an extra Tbsp of cocoa. Best batch yet! Also used a small (abt Tbsp) scoop and got 44 cookies. Halved the frosting recipe and that was plenty. Only baked about 8-9 minutes. Had no trouble getting them off of the parchment, so wonder why others were having so much trouble. Anyway, we love them and they are now in the "official" recipe notebook. Thanks, Paula!! item not reviewed by moderator and published
LOVE LOVE LOVE these cookies! But double the cookie recipe, only scoop a teaspoon at a time! The icing is rich, so a 2 bite cookie is better than the whoppers this recipe calls for. Plan to make more because these will fly! After making two batches, I still had more than a cup of icing left over from the first batch. So, definitely double the cookie batch! item not reviewed by moderator and published
These cookies are amazing. I have made 3 batches in less than a week, as my coworkers cannot get enough and keep begging for more (too bad cookies don't impact raises)! Definitely my new go-to cookie. They are easy to make and just simply delicious. I doubled the cookie recipe and used a heaping tablespoon to spoon the cookies. Made about 38 goodsize sandwiches. item not reviewed by moderator and published
Awesome. Best tasting desert that I have ever made. I made two batches of these and wound up with 24 cookies. So, if you are going to a party, I suggest making more than one batch. Also, I used a small cookie scoop, and not an ice cream scoop. My cookies are very large, and I cannot imagine how large they would be if I used an ice cream scoop. I froze them, and wound up sneaking one (could not resist, and I found that they do not freeze completely, and are very edible right out of the freezer. item not reviewed by moderator and published
I'm so glad I read the reviews before making these. I haven't made them yet, but I was going to ask if anyone had tried freezing them, and of course one of you wonderful women had already answered that. I will try to add the extra flour, cut frosting in half, and add pecans right to frosting as stated, and let you all know how it works. I just wanted to say THANK YOU to those of you who take the time to post tips such as these. I will be making them today, and freezing them to take to my children and grand children for Christmas next week. THANK YOU AGAIN FOR ALL THE WONDERFUL TIPS!!!! item not reviewed by moderator and published
Yummy and a crowd pleaser. I used toasted crunch hazelnut and they were a big hit. item not reviewed by moderator and published
Very tasty. I would change a few things after baking them today. I believe the color and texture would be improved by cutting back just a little on the cocoa, and adding 2 Tablespoons or more of flour. I aerated it well before measuring, and used extra large eggs, so they spread out a lot on the parchment, and were sticky and easy to tear when removing, even after cooling 10 min. on the pan. Also, I doubled the cookie recipe, used the frosting recipe as printed, and still had some left over. Very pretty, and tasty. I did use a small scoop, so a regular size one would make a huge cookie. item not reviewed by moderator and published
i cant believe that food netowrk doesn't have one list for comments and one for those who actually tried the recipe this rating reflects two " i'm going to try it soon" and one sales pitch. how can anyone know what they are really like and give a fair rating on them? well, i made them and they were a big hit. item not reviewed by moderator and published
Sounds delicious, will have to try! item not reviewed by moderator and published
My husband loves red velvet desserts, and these would be a hit in my house! I'm looking forward to making them for Christmas eve! Thanks, Paula! item not reviewed by moderator and published
i haven't made the cookies yet. they look delicious, by the way. the VIDEO is PRICELESS! so cute! item not reviewed by moderator and published
Wonderful! Everyone raved over them!! item not reviewed by moderator and published
my kids want me to make this "everyday" they said. this is very easy, most of the ingredients are in your kitchen, very lovely. thanks my honey will love this when he gets back from work. thanks! item not reviewed by moderator and published
I just made these yesterday, and my family is already begging for more! They are terrific! I only had 8oz of cream cheese, so I only made half the amount of filling, that turned out to be the PERFECT amount. More would have been too much, less- not enough for the 15 sandwhiches the recipe made. item not reviewed by moderator and published
I just got finished making these cookies...I didn't think that they would come out as big as they did. I don't normally bake because mother dear always kicks me out of kitchen...while she was out...I made these...omg she LOVED THEM! I did have a little left over cream cheese...my batch also only made like five sandwiches...which is more then enough in this household. Thank you Paula! item not reviewed by moderator and published
I love red velvet desserts. I found this recipe to be very inefficient, I have a whole mixing bowl full of cream cheese frosting left. It was runnier than I expected too, so rolling in the pecans was messy and didn't stay. I thought that the cookies did taste good overall, had a great texture and color. I am not sure if I would make these again. It is a lot of work for only 12 cookie sandwhiches. Also, for those trying this for the first time, make sure you get a big bottle of red food coloring. If you are trying to use the red from the assortment pack, it will use the whole bottle for one batch. Overall impression, lovely idea, poor job of bringing it together. I think I will stick to red velvet cakes and cupcakes. item not reviewed by moderator and published
Watched Paula make these and made a few adjustments and they are fabulous. Here is what I did. Drop these cookies using a tsp of batter and bake about ten minutes. The frosting is cut too, I used one stick of butter to one 8 oz of marcasponi cheese and one cream cheese and cut the sugar too, They were to die for this way. Her ice cream scoop was ridiculous. Way too big. item not reviewed by moderator and published
Huge hit with my friends and family. I made them twice and the first time I used a small ice cream scoop and it worked. The second time I tried to do the same but it was raining and the batter was a little more runny so I used a teaspoon. For those who are not seasoned bakers weather matters. They came out great but be mindful of the dampness in the air it will change your resultes. item not reviewed by moderator and published
This was relatively easy, and was my first time to bake from scratch. I made the mistake and read the reviews, which were more on the negative side. Still i was super anxious to judge for my self, I love anything red velvet. Exceptional! This is a decadent dessert, very sweet but they come out just as pretty as the picture and just as i had hoped for them to taste like. Tips: go ahead and cut the frosting recipie in half i made my cookies to be about the size of quarters, (just put the batter in a zip lock sandwhich bag and cut one of the corners, squeeze out small perfect circles) the small size tends to be more appreciated due to the richness of this dessert. if you don't care as much about presentation, mix the nuts into the frosting. this makes it much easier and i think tastes better. finally, I've made this about 3 times and every time i've recieved a standing ovation. :) have fun item not reviewed by moderator and published
Other reviewers' comments were right on yet again! Based on the comment from Deborah from Kentucky, I increased the flour to 1 and 1/2 cups from 1 and 1/3 cups. In anticipation of great results, I then just doubled the cookie dough in an effort to match the frosting over-abundance forewarned by so many. I still had some icing left over, but there will be no waste as I will make some more soon. Thanks again Paula and fellow fans! They were such a new look for a classic favorite and the ratio seems perfect as a cupcake does not seem to hold enough frosting and a piece of cake seems to have too much sometimes. FYI--To experiment, I froze a few after wrapping them well and that process has proved to be successful. item not reviewed by moderator and published
First of all I LOVE red celvet cake so I figured I would try this recipe for my Christmas platters and it didnt go as well as I had Planned. I followed directions exactly as stated. The red velvet cookie came out flat and were very hard to get off the cookie sheet. So I salvaged what I could get off and filled them with the cream. All I could taste was butter. And I laugh because Paula is known as the butter queen yall. So I dont know what I did wrong???? I guess I will never make these again....... But I still love you Paula!!!!! item not reviewed by moderator and published
Was looking for this type of recipe, found this one and it was amazing. These cookies came out perfect. The dough was easy to work with and came out perfect, even using a drop method. I will be making them again today for another get together. Will pick up the ice cream scoop to make it more perfect. Thanks Paula !!!!! item not reviewed by moderator and published
I have learned to read the reviews first before I make any recipe; and with that being said, I added a couple extra tbsp of flour to the cookie mix and baked a couple extra minutes and they turned out great. I only made 1/2 recipe of the frosting and that was plenty-actually had a little left over and I just could not throw it out-too yummy! I added some pecans to the frosting in addition to rolling the edges as I love pecans. I also added some chocolate jimmies to the pecans for a little something different. I will definitely make again...my husband took them to work as did I and everyone is asking for the recipe!!! item not reviewed by moderator and published
I dont know how you made them, the flour is completely off, it is a runny mess, i really wanted this one to come out right, but it isnt written right. item not reviewed by moderator and published
These were amazing! The cookies fell apart a little bit, but no one cared. The icing is really sweet, but absolutely delish! item not reviewed by moderator and published
I just finished making this recipe and overall it is pretty good and would be great to experiment with (ie. more chocolate, different extracts/more vanilla, different frosting). I took the advice to halve the frosting recipe. For the cookie yield, half is more than enough. As for the cookie, it came out basically like a cupcake baked in cookie form: moist and soft and a little bit chewy. Of course I couldn't wait for longer than it took to cool to try one, but though it's tasty, it doesn't have much complexity of flavor, other than sweet. It might develop more flavor as the day goes on though, so I better keep checking :-) Another note on the frosting: After halving the recipe, I also cut out about 1/3 of a cup of sugar out of the 2 cups the half-recipe calls for. Again, it seemed pretty sweet and I liked the tartness of the cream cheese. I would just recommend tasting everything along the way (Clearly I don't like things very, very sweet!) The pecans add a nice, nutty, mellow flavor that balance the frosting. I think they will be popular with guests and are definitely worth a try. item not reviewed by moderator and published
Oh my. Made this tonight to bring to a party. None left and rave reviews! I used a 1 inch scoop, the cake like cookies came out in perfect circles. I made half the icing(added a bit more vanilla and mixed in toasted pecan pieced) and still had leftovers, oh well. Placed them on a platter (ended up being about 2 dozen cookies) and sifted powdered sugar over and, following Paula's mantra, put some veggies (mint) to decorate. How pretty and yummy!! item not reviewed by moderator and published
These were not only super easy and fun to make, but also they tasted fantastic. I cut the icing recipe in half, and still had some left, so I probably only used about a third of what was called for. I'll definitely be making them again! item not reviewed by moderator and published
The only reason this got 1 star is because I had to give it one...this recipe is a BIG waste of time...it was really gross...it makes me never want to eat red velvet cake again...Im serious if you want to waste your time and money on this one then go ahead...but there are much better recipes out there so try them instead....eck! item not reviewed by moderator and published
These cookies are the best! EVERYONE that has tasted them RAVE about them! I use my own cream cheese buttercream to fill them, though. If you like red velvet, you are going to LOVE these!!! Thanks, Paula!!! item not reviewed by moderator and published
These are one of the best sandwich cookies I've made, my family absolutely loved them........so moist, so good! I too made them smaller by using a small cookie scoop and also cut the recipe filling in half, but any left over filling is great on cupcakes! item not reviewed by moderator and published
I used my own filling recipe, but the cookies themselves were very good. Moist and fluffy. item not reviewed by moderator and published
I made these for my family for Valentine's Day. The frosting is really good, and the cookies do come out very light and cake-like....but there is something that tasted kind of funny. We ate one between three of us and threw the rest out. I am not sure what was off....but not the best. item not reviewed by moderator and published
The filling is delicious. It's very sweet and gives you a sugar high, but I could eat the filling by itself! I took these cookies to my husband's family dinner at Thanksgiving and they ate all of my cookies! I was sad there weren't any left to take home. These cookies were a hit! item not reviewed by moderator and published
I am a rookie baker, and these cookies turned out great! They are very tasty and very pretty! The only recommendation I would make is to cut the icing recipe in half. I had at least half of the icing left over after making my cookies! You can only put so much icing between the cookies, otherwise it would spill over and be too messy. Half the ingredients of the icing recipe and it will be perfect! item not reviewed by moderator and published
these cookes are great! and they taste delicsious!! i made these cookis for my family and they were a hit....they were gone within 30 minutes. the recipe says to spoon the dough out with a ice cream scoop but that too much, just use something about the size of a tablespoon....that makes the perfect sized cookie. also the cream recipe it WAY to much, cut everything in half! item not reviewed by moderator and published
My aunt made these for the holidays, I instantly wanted to make some! I love that the cookies were not crunchy, but fluffy and moist. Very good! She omitted the nuts and it was still delicious! I'm glad I was able to get the recipe because I will definitely be making these soon. item not reviewed by moderator and published
it was a hit item not reviewed by moderator and published
this was a great cookie I changed it just a little for christmas, I have some cookie eaters that don't like nuts...so instead I crushed up some green and red candy canes and rolled them instead in it...instant winner!!!!!!!! item not reviewed by moderator and published
I absolutely love this cookie recipe! So far, I have received four requests to make a batch of these cookies. Easy to make, but I made a little adjustment to make the cookies a bit less fluffy. Wanted mine more cookie textured. item not reviewed by moderator and published
These remind me of moon pies or whoopie pies... if you like red velvet cake and cream cheese frosting, you will like these. Agree that 1/2 of the frosting recipe is enough, but to get the nuts to stick to the sides you need to put a lot of frosting on them. 5 stars Paula! item not reviewed by moderator and published
Thanks for the info..I baked them today n ur tips helped a lot item not reviewed by moderator and published

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