Red Velvet Oreos & The Red Velvet Lover's Cookbook Review!
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24
Thick, soft and filled with a sweet filling, these Red Velvet Oreos are unexpected and delicious!
  • 1 & ½ cups all-purpose flour
  • 2 Tbsp unsweetened cocoa powder
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp table salt
  • 1 cup white sugar
  • ½ cup (1 stick) unsalted butter, softened
  • 1 egg
  • 1 Tbsp liquid red food coloring
  • 2 cups powdered sugar
  • ½ cup vegetable shortening
  • ½ cup (1 stick) unsalted butter, softened
  • 1 Tbsp hot water
  • ½ tsp vanilla extract
  1. For the cookies: preheat oven to 375 degrees F. Line two baking sheets with parchment paper or silicone liners. Set aside.
  2. Whisk the flour, cocoa, baking soda, baking powder, and salt in a bowl to combine. Beat the sugar and butter in a mixing bowl with an electric mixer until light and fluffy. Beat in the egg and food coloring. Add the dry ingredients and stir until the dough comes together.
  3. Form the dough into balls (about 1 Tbsp each) and place the dough balls at least 3" apart on the prepared baking sheets. Flatten the balls slightly with the bottom of a drinking glass that's been sprinkled in sugar. Bake until the edges start setting, 7-8 minutes. Cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
  4. To make the filling: Beat the powdered sugar, shortening, butter, water and vanilla in a mixing bowl with an electric mixer until light and fluffy.
  5. Place the filling in a pastry bag fitted with a ½-inch round tip (I used an open star tip for mine!). Turn half the cookies over and pipe about 1 teaspoon of filling onto the cookies. Place another cookie on top of the filling, flat side down. Lightly press the cookies together to spread out the filling. Store in an airtight container up to 3 days.
Recipe by The Domestic Rebel at