Red Velvet Oreos
Prep time
Cook time
Total time
These red velvet oreos are adapted from a recipe in The Red Velvet Lover's Cookbook and were a huge hit with the family. Super easy to make yet it looks like you've slaved all day. Best kind of dessert to take to a party! I like to use the medium cookie dough scoop, which makes 24 large cookies (i.e., 12 large red velvet oreo cookies).
Recipe type: Dessert
Cuisine: Red velvet
Serves: 12
  • 1½ cups flour
  • 2 T cocoa powder
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 1 cup sugar
  • ½ cup unsalted butter, softened
  • 1 egg
  • 1 T red liquid food coloring
  • 2 cups powdered sugar
  • ½ cup shortening
  • ½ cup unsalted butter, softened
  • 1 T hot water
  • ½ tsp vanilla
  1. Position oven rack in upper third of oven. Preheat oven to 375 degrees. Line a cookie sheet with parchment paper.
  2. Whisk flour, cocoa, baking soda, baking powder and salt in a medium bowl until combined.
  3. Beat sugar and butter in a large mixing bowl until light and fluffy. Beat in egg and food coloring.
  4. Add dry ingredients and stir until the dough comes together.
  5. Form the dough into balls (about 1 T each) and place at least 3 inches apart on baking sheet. Flatten slightly with the bottom of a drinking glass.
  6. Bake until edges start setting, 7 to 8 minutes. Cool for 5 minutes on baking sheet before transferring to racks to cool completely.
  1. Beat powdered sugar, shortening, butter, water and vanilla in a large bowl with an electric mixer until light and fluffy. Use a spatula or small spreader to evenly spread 1 to 2 T of filling onto flat side of half the cookies. Top with the unfrosted cookies, flat side down. Lightly press together. Store in an airtight container for up to 3 days.
Recipe by Half-Scratched at