Red Velvet Sandwich Cookies
Fluffy marshmallow frosting sandwiched between soft and chewy red velvet cookies - perfect for Valentines Day!
Servings:12 servings
Ingredients
- 1 box red velvet cake mix
- 2 eggs
- ⅓ cup melted coconut oil , (may sub vegetable oil)
- ½ cup unsalted butter, softened to room temperature
- ½ cup solid vegetable shortening
- 3 ½ cups powdered sugar
- 1 7-ounce container marshmallow creme
- 1 tablespoon vanilla extract
- optional: sprinkles
Instructions
- Preheat oven to 375 degrees and lightly grease a baking sheet.
- Mix together cake mix, eggs, and oil. Roll dough into 1 1/2 inch balls and place two inches apart on prepared baking sheet. Bake for 8-10 minutes. Allow to cool completely on wire racks.
- For the filling, cream together butter and shortening til light and fluffy (2-3 minutes). Gradually mix in powdered sugar until completely incorporated. Mix in marshmallow fluff. Stir in vanilla.
- Spread filling on half of the cookies. top with the remaining cookies. Roll in sprinkles if desired. Store at room temperature in airtight containers.
Notes
Store in airtight container in fridge up to three days.
Nutrition
Calories: 346 kcal, Carbohydrates: 35 g, Protein: 1 g, Fat: 23 g, Saturated Fat: 12 g, Trans Fat: 1 g, Cholesterol: 48 mg, Sodium: 13 mg, Potassium: 15 mg, Fiber: 1 g, Sugar: 34 g, Vitamin A: 276 IU, Vitamin C: 1 mg, Calcium: 7 mg, Iron: 1 mg