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Red Velvet Sandwich Cookies | Creme de la Crumb

Red Velvet Sandwich Cookies

Fluffy marshmallow frosting sandwiched between soft and chewy red velvet cookies - perfect for Valentines Day!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
0 minutes
Total Time 35 minutes
Servings 12 servings
Calories 346kcal
Author Tiffany


  • 1 box red velvet cake mix
  • 2 eggs
  • 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


  • 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.


Store in airtight container in fridge up to three days. 


Calories: 346kcal | Carbohydrates: 35g | Protein: 1g | Fat: 23g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 13mg | Potassium: 15mg | Fiber: 1g | Sugar: 34g | Vitamin A: 276IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg