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Home » Recipes » Cookies

Red Velvet Oreo Cookies

December 8, 2022 by brooke 2 Comments

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Red velvet oreo cookies are a chewy red velvet cookie filled with a cream cheese frosting. A simple to make cookie, with loads of flavor.

Red velvet oreo cookies stacked together in a small tin.

These red velvet oreo cookies have all the same flavors of the ever popular red velvet cake, without all the work. They're lightly flavored with cocoa powder and cream cheese frosting, and have the prettiest color from the food coloring.

If you love a frosted cookie you should also try my cut out sugar cookies, my soft gingerbread cookies with cinnamon icing or my key lime cookies.

close up of a single red velvet oreo cookie with some others behind it.

WHY YOU WILL LOVE THESE

BEAUTIFUL COLOR: I love how bright and colorful these cookies are, and they're so festive for both Christmas and Valetine's Day.

EASY TO MAKE: These may look more complicated because of layers, but they are super simple to make.

DELICIOUS FLAVORS: The subtle chocolate in the cookie pairs perfectly with the tangy cream cheese frosting.

INGREDIENT NOTES

  • Butter: Allow butter to come to room temperature before starting.
  • Red Coloring: I used the liquid, if using gel you will need only 1 tsp.
  • Cocoa Powder: I used dutch process, but any is fine.
  • Sugar: I like rolling these cookies in sugar for some extra crunch outside, but it isn't necessary.
  • Cream Cheese: Make sure your cream cheese is soft so that it will allow for a smooth buttercream.
  • Vanilla: I used vanilla extract in the cookies, but opted for vanilla bean paste in the buttercream for those little flecks of the bean.
all the ingredients to make these red velvet oreo cookies

STEP BY STEP INSTRUCTIONS

STEP ONE: In a large mixing bowl fitted with the paddle attachment, mix together butter and sugars on medium speed for about 2 minutes, or until all combined. Add egg, vanilla and red food coloring and mix together until fully incorporated.

Wet ingredients mixed together.
dry ingredients added.

STEP TWO: Slowly mix in baking soda, salt, cocoa powder and flour until just combined. Scoop dough into 1½ tablespoon size cookie balls and chill for a few hours. You should have about 20 cookies.

cookie dough balls after chilling.
cookie dough being rolled in sugar.

STEP THREE: Preheat oven to 350 F. Line 2 baking sheets with parchment paper. Roll chilled cookie dough balls in sugar and bake 10-12 cookies per sheet for 8-9 minutes, or until edges are cooked. Allow cookies to cool.

cookies before baking.
cookies after baking.

STEP FOUR: In a large mixing bowl, cream together butter, cream cheese and vanilla until smooth. Add powdered sugar and beat until light and fluffy. You may end up needing to add more powdered sugar or a little milk to get your desired consistency.

STEP FIVE: Using the same 1½ tablespoon cookie scoop, scoop buttercream and place on the bottom of 10 cookies. Take the extra 10 cookies and press lightly on top of the frosting to create a sandwich/oreo.

buttercream in a bowl.
showing how to top a cookie with frosting.

EXPERT BAKING TIPS

I love these cookies chilled and stored in the fridge, but do whatever you prefer.

You may need to add more or less powdered sugar and milk to get the desired consistency for the buttercream. You want it to be thick so it doesn't ooze out when you bite into it.

I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

FAQ

Can I make these cookies without the frosting?

Yes, these make a fabulous red velvet cookie with or without the frosting.

How do I know if these cookies are done baking?

You can tell these cookies are done baking when the edges are firm and the cookie has started to crackle along the top.

Why is my buttercream so soft?

If your butter and or cream cheese is too soft, often times your buttercream with also be very soft. You can always add a bit more powdered sugar to thicken it up, or place it covered in the fridge for a bit to help it set up.

red velvet cookies on the cookie sheet after frosting and topping.

STORING AND FREEZING

Red velvet oreo cookies can be stored at room temperature, or in the fridge, in an airtight container. They will keep fresh this way for 3-4 days.

FREEZING

These cookies will keep fresh in an airtight container in the freezer for 3-4 months. Just allow them to come to room temperature before eating!

red velvet cookies being frosted.

OTHER POPULAR COOKIE RECIPES TO TRY

Spiced Orange Sugar Cookies

Oatmeal Raisin Cookies

Inside Out Chocolate Chip Cookies

For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do. 

Make sure to leave a star review below!

Red velvet oreo cookies stacked together in a small tin.

Red Velvet Oreo Cookies

brooke
Red velvet oreo cookies are a chewy red velvet cookie filled with a cream cheese frosting. They're a simple cookie with loads of flavor.
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 8 mins
chill dough 2 hrs
Total Time 2 hrs 28 mins
Course Dessert
Cuisine American
Servings 10
Calories 360 kcal

Ingredients
 
 

Red Velvet Cookies

  • ½ cup butter room temp
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 large egg room temp
  • 1 teaspoon vanilla
  • 2 teaspoon red food coloring
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup cocoa powder
  • 1½ cups all-purpose flour
  • ½ cup granulated sugar for rolling

Frosting

  • 3 tablespoon butter room temp
  • 3 tablespoon cream cheese
  • ½ teaspoon vanilla
  • 1½ cups powdered sugar

Instructions
 

Cookies

  • In a large mixing bowl fitted with the paddle attachment, mix together butter and sugars on medium speed for about 2 minutes, or until all combined.
  • Add egg, vanilla and red food coloring and mix together until fully incorporated.
  • Slowly mix in baking soda, salt, cocoa powder and flour until just combined. Scoop dough into 1½ tablespoon size cookie balls and chill for a few hours. You should have about 20 cookies.
  • Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
  • Roll chilled cookie dough balls in sugar and bake 10-12 cookies per sheet for 8-9 minutes, or until edges are cooked. Allow cookies to cool.

Buttercream

  • In a large mixing bowl, cream together butter, cream cheese and vanilla until smooth. Add powdered sugar and beat until light and fluffy. You may end up needing to add more powdered sugar or a little milk to get your desired consistency.
  • Using the same 1½ tablespoon cookie scoop, scoop buttercream and place on the bottom of 10 cookies. Take the extra 10 cookies and press lightly on top of the frosting to create a sandwich/oreo.

Notes

I love these cookies chilled and stored in the fridge, but do whatever you prefer.
You may need to add more or less powdered sugar and milk to get the desired consistency for the buttercream. You want it to be thick so it doesn't ooze out when you bite into it.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

Nutrition

Calories: 360kcalCarbohydrates: 55gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 56mgSodium: 324mgPotassium: 86mgFiber: 1gSugar: 39gVitamin A: 474IUCalcium: 26mgIron: 1mg
Keyword brown butter cream cheese frosting, red velvet cookies, red velvet oreo cookies, red velvet oreos
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Claire Marcotte

    December 10, 2022 at 1:46 pm

    Hi mine turned out more of a brown color? I added about double the food colouring as well. What do you think i did wrong? Delicious though!!

    Reply
    • brooke

      December 10, 2022 at 6:39 pm

      It just depends on what cocoa powder you used, and what food coloring. Unfortunately all cocoa powders are different shades, and same with food coloring. Next time you could add even more until you reached your desired color.

      Reply

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Hi! I'm Brooke,

Welcome to the SALTED sweets! I am a self-taught baker, dessert lover, and mom of three. My hope is to share my love language of sweet and simple baked goods with you. More about me...

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