Recipes Desserts Cookies Sandwich Cookie Recipes Dawn's Easy Red Velvet Sandwich Cookies 4.4 (170) 124 Reviews 46 Photos As a Southern girl, I love baking from scratch and red velvet cakes are a must for the holidays. I usually make one every Christmas, especially one for my brother-in-law David. This year was so busy, I just didn't have time to make him one, but I am always making cake mix cookies for my girls as a quick snack in the afternoons after school, so I whipped up a batch of these gems for him for Christmas. They are out of this world! You don't just have to make them for holidays they are wonderful anytime, see for your self. Submitted by DAWNV4 Updated on January 7, 2022 Save Rate Print Share Close Add Photo 46 46 46 46 Prep Time: 25 mins Cook Time: 8 mins Total Time: 33 mins Servings: 24 Yield: 24 cookies Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 24 servings 1 (18.25 ounce) box red velvet cake mix 2 eggs, lightly beaten ½ cup vegetable oil 1 tablespoon bourbon Icing 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 Directions Preheat the oven to 375 degrees F (190 degrees C). Mix together cake mix, eggs, oil, and bourbon in a large bowl. Roll the dough into balls the size of walnuts. Place 2 inches apart on ungreased baking sheets. Bake in the preheated oven until the tops start to crack, about 8 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. In a large bowl combine cream cheese, butter, evaporated milk, vanilla, and coconut. Add the confectioners' sugar 1 cup at a time, mixing well with each addition. If consistency is too stiff, add more milk. Place the chopped pecans in a bowl. Spread a generous amount of icing on the bottom of a cookie, sandwich it with another cookie, pressing firmly so that the icing comes all the way out to the edge. Roll the edges of the sandwich cookies in the chopped pecans. Repeat with the remaining cookies. Tips Cook's Note You will likely have extra icing after building your sandwich cookies. It will keep it for up to 2 weeks covered tightly in the refrigerator. I Made It Print 200 home cooks made it! Nutrition Facts (per serving) 292 Calories 14g Fat 40g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 292 % Daily Value * Total Fat 14g 18% Saturated Fat 5g 27% Cholesterol 29mg 10% Sodium 182mg 8% Total Carbohydrate 40g 15% Dietary Fiber 1g 3% Total Sugars 21g Protein 3g 5% Calcium 13mg 1% Iron 0mg 2% Potassium 34mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.