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.
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.
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.
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.
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.
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.
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.
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
Yes, these make a fabulous red velvet cookie with or without the frosting.
You can tell these cookies are done baking when the edges are firm and the cookie has started to crackle along the top.
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.
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!
OTHER POPULAR COOKIE RECIPES TO TRY
Inside Out Chocolate Chip Cookies
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Red Velvet Oreo Cookies
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.
Claire Marcotte
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!!
brooke
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.