Prep: 30 min | Total Time: 90 min | 18 cookies
Cookie Ingredients:
1 bag (15.25 oz) of your favorite red velvet cake mix (our favorite Old School Brand Red Velvet Cake Mix is available for purchase at Eddy Street)
2 tablespoons cocoa powder
2 eggs
½ cup butter, melted and cooled
¼ cup of confectioners sugar
Filling Ingredients:
1 package (8 oz) cream cheese, softened
3 cups sifted confectioners’ sugar
Instructions:
Preheat oven to 325*F. Line a cookie sheet with parchment paper.
In a large bowl stir together cake mix, cocoa powder, eggs and butter until well combined.
Roll heaping tablespoons of dough into balls and coat in confectioners’ sugar.
Place cookies in the freezer and freeze for 15 minutes.
Remove cookies from the freezer and roll each cookie for a second time in confectioners’ sugar. Place each cookie 2 inches apart on the prepared cookie sheet.
Bake Cookies for 16-18 minutes or until centers of cookies are semi-firm to the touch.
Remove cookie sheet from the oven and place on a cooking grid for 2 minutes.
Next Remove the cookies from the cookie sheet and place individually on the cooling rack to cool completely.
Make Filling. In a large bowl, add 1 package of cream cheese and beat with an electric mixer until light and fluffy.
Next, gradually add confectioners’ sugar to the cream cheese mixture and beat on high until smooth.
Assemble Cookie Sandwiches. Using a spatula, take a generous amount of cream cheese icing from the bowl. Spread icing onto the bottom of a cookie. Next, take another cookie and place on top of the iced cookie to assemble a sandwich.
Repeat until all cookies have been assembled.