Red Velvet Sandwich Cookies


  • 1 box Duncan Hines® Red Velvet Cake Mix
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup butter
  • 1 can Duncan Hines® Fudge  Frosting
  • 1 can Cherry Pie Filling


Baking Instructions

  1. Melt butter; set aside to cool. Place cake mix, egg, cooled butter and vanilla in large mixing bowl. Mix by hand until well blended and dough is formed.
  1. Form dough into a smooth 12-inch log on wax paper or parchment making sure it is even in thickness end to end. Wrap in wax paper; seal in plastic wrap. Refrigerate 1 hour or overnight.
  1. Preheat oven to 350°F. Lightly grease baking sheets. Unwrap dough log and set on wax paper. Using a sharp knife, cut into 48 slices about 1/4- inch thick. Place on cool baking sheets about 2 inches apart.
  1. Bake, 1 sheet at a time, in center of oven for 10 to 12 minutes or until set. Cool 1 minute. Transfer to wire rack to cool completely.
  1. Spread frosting on half the cookies. Spread 1 tsp. of Cherry Pie Filling on top of the frosting. Top each frosted cookie with another cookie. Gently press together.


I printed this off the Duncan Hines web site and added the Fudge Frosting and Cherry Pie filling.


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