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Red Velvet Sandwich Cookies Recipe

Red Velvet Sandwich Cookies

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (105)

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Average Rating:

Total Reviews: 105

Showing 81-90 of 105

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  • on October 14, 2009

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    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!!!

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  • on September 28, 2009

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    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.

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  • on September 12, 2009

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    These were amazing! The cookies fell apart a little bit, but no one cared. The icing is really sweet, but absolutely delish!

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  • on September 11, 2009

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    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.

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  • on September 07, 2009

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    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!!

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  • on August 29, 2009

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    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!

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  • on August 15, 2009

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    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!

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  • on July 13, 2009

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    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!!!

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  • on July 07, 2009

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    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!

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  • on March 08, 2009

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    I used my own filling recipe, but the cookies themselves were very good. Moist and fluffy.

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