Red Velvet Oreos

Red Velvet Oreos | www.somethingswanky.com

I was going to wait and post these tomorrow.

But I just can’t possibly hang on to them for another minute. I’m bursting at the seams to share these with you!

Red Velvet Oreos | www.somethingswanky.com

Red Velvet Oreos.

And I don’t mean the soft, cake-y cookies with cream cheese filling that people like to call Oreos (although those are also pretty good). I mean crunchy, crispy red velvet cookies filled with real Oreo cream.

I mean Red Velvet actual Oreos.

Red Velvet Oreos | www.somethingswanky.comI pressed rubber letter stamps (found in the dollar section at Target about a week ago) into the cookie dough before baking. As you can see, there’s hardly any spreading at all– so your words will stay in tact if you choose to add a sweet message!

I was thrilled with how these turned out, and I’m even more excited to be able to share them with you. Happy Red Velvet season, folks!

Red Velvet Oreos

Yield: approximately 14 sandwich cookies (with extra cream)

Ingredients

    Red Velvet Cookies:
  • 1 cup butter, softened
  • ¾ cup powdered sugar
  • 1½ cups all purpose flour
  • ½ cup corn starch
  • ½ teaspoon salt
  • 1/2 tsp vanilla
  • 2 tbsp red food coloring*
  • Oreo Cream:
  • 1/2 cup vegetable shortening
  • 1/2 tsp vanilla
  • 1 tsp granulated sugar
  • 3 1/2 cups powdered sugar
  • 3 Tbsp hot water

Instructions

    Red Velvet Cookies:
  1. Preheat oven to 325ºF.
  2. Beat together the butter and powdered sugar until smooth. Mix in the flour, corn starch, and salt. Mix in the vanilla and red food coloring.
  3. Turn the dough out onto a well floured surface and roll out to 1/4 inch thick (thinner for an even crispier cookie). Cut out circles and transfer to a parchment or silicone lined cookie sheet. Freeze cookies on cookie sheet for 10 minutes. If desired, stamp letters onto the dough after freezing.
  4. Bake for 15 minutes, transfer to wire rack for cooling.
  5. Oreo Cream:
  6. Beat together the vegetable shortening, vanilla, powdered sugar, sugar, and hot water until smooth.
  7. Assembly:
  8. Spread the cream on the bottom of a cookie and top with a second cookie.
  9. Store in an airtight container for up to 2 weeks.

Notes

Red Velvet Cookie recipe adapted from: The Cafe Sucre Farine Oreo Cream recipe from: Cookies and Cups

https://www.somethingswanky.com/red-velvet-oreos/

 

Don’t miss a bite!

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Ashton Swank

Ashton is the owner and author of Something Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is in food styling, food photography and recipe development.