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Delicious Homemade Red Velvet Oreos photo

Homemade Red Velvet Oreos

These Homemade Red Velvet Oreos are irresistible! Soft red velvet cookies sandwich a creamy, dreamy filling for a festive, delicious treat everyone will love.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies
  • 1.5 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 0.25 teaspoon baking powder
  • 0.25 teaspoon salt
  • 8 tablespoons unsalted butter softened (for dough)
  • 1 cup sugar
  • 1 large egg
  • 1 tablespoon liquid red food coloring
For the Filling
  • 8 tablespoons unsalted butter softened (for filling)
  • 0.5 cup vegetable shortening
  • 2 cups powdered sugar
  • 1 tablespoon hot water
  • 0.5 teaspoon vanilla extract

Equipment

  • Mixing bowls
  • Electric mixer or hand mixer
  • Measuring cups and spoons
  • Baking sheets
  • Parchment paper or silicone baking mats
  • Cooling racks
  • Small spatula or knife

Method
 

Homemade Red Velvet Oreos
  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. In a medium bowl, sift together 1 1/2 cups of all-purpose flour, 2 tablespoons of unsweetened cocoa powder, 1 teaspoon baking soda, 1/4 teaspoon baking powder, and 1/4 teaspoon salt. Set aside.
  2. Using an electric mixer, beat 8 tablespoons of softened unsalted butter with 1 cup sugar until fluffy and light in color, about 3-5 minutes.
  3. Beat in the large egg until combined, then mix in 1 tablespoon of liquid red food coloring.
  4. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
  5. Roll the dough into small balls, about 1 tablespoon each. Place them on the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly with the palm of your hand or bottom of a glass.
  6. Bake for 8-10 minutes, or until the edges are set but the centers still look slightly soft. Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
  7. In a clean bowl, beat together 8 tablespoons softened unsalted butter and 1/2 cup vegetable shortening until creamy. Add 2 cups powdered sugar gradually, beating well. Stir in 1 tablespoon hot water and 1/2 teaspoon vanilla extract until smooth and fluffy.
  8. Once the cookies are fully cooled, spread about 1 teaspoon of filling on the flat side of one cookie. Top with another cookie, pressing gently to create a sandwich. Repeat with remaining cookies and filling.

Notes

  • Store cookies in an airtight container at room temperature for up to 4 days or refrigerate up to 1 week.
  • Freeze assembled cookies for up to 3 months; thaw at room temperature before serving.
  • Chill the dough before baking to prevent cookies from spreading too much.
  • Use high-quality liquid red food coloring for the most vibrant red color.