Red Velvet Oreos

Name: Red Velvet Oreos
Prep time: 30 min
Cook time: 16 min
Total time: 46 min
Yield: 12 serving
Ingredients: 1 1/2 cups all-purpose flour; 2 Tbsp unsweetened cocoa powder; 1 tsp baking soda; 1/4 tsp baking powder; 1/4 tsp salt; 1 cup granulated sugar; 1/2 cup unsalted butter; 1 large egg; 1 Tbsp liquid red food coloring; 2 cups powdered sugar; 1/2 cup vegetable shortening; 1/2 cup unsalted butter; 1 Tbsp hot water; 1/2 tsp vanilla extract

User Reviews

4.8

12 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
46 mins
Servings
12
Course
Dessert
Cuisine
American

Red Velvet Oreos

Iris Warren

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These are beautiful decadent cookies that are perfect for holidays or parties. All the classic flavors of red velvet cake in sandwiched, cream filled cookie form!

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Ingredients

Servings

Cookies

1 1/2 cups all-purpose flour
2 Tbsp unsweetened cocoa powder
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 cup granulated sugar
1/2 cup unsalted butter , softened
1 large egg
1 Tbsp liquid red food coloring

Filling

2 cups powdered sugar
1/2 cup vegetable shortening
1/2 cup unsalted butter , softened
1 Tbsp hot water
1/2 tsp vanilla extract

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Instructions

For the cookies:
Position oven racks in the upper and lower thirds of the oven, preheat oven to 375 degrees. Line two cookie sheets with Silpat liners or parchment paper.
In a mixing bowl whisk together flour, cocoa powder, baking soda, baking powder and salt to combine. In the bowl of an electric stand mixer fitted with the paddle attachment beat together butter and sugar until pale and fluffy. Mix in egg and food coloring. With mixer set on low speed add dry ingredients and mix until combined.
Shape the dough into balls, about 1 slightly heaping tablespoon each, and place the dough balls 3-inches apart on prepared baking sheets. Using your fingers lying flat (or the bottom of a drinking glass if it's not too sticky for you), evenly flatten the dough balls slightly. Bake until edges start setting, about 7 - 8 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.
To make the filling:
In the bowl of an electric stand mixer fitted with the paddle attachment, beat together powdered sugar, shortening, butter, water and vanilla until light and fluffy.
Place the filling in a pastry bag fitted with 1/2-inch round tip. Turn half of the cookies over with bottoms facing upright and pipe about 1 Tbsp of the filling over cookies. Place remaining 1/2 of cookies over frosted cookies to sandwich cookies together. Store in an airtight container.