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Red Velvet “Oreos”


Red Velvet “Oreos”

My grandma had a cookie jar (shaped like a dog) that always sat on her counter. She wasn’t much of a baker, but there were always Double Stuf Oreos in that dog. It was a treat to get an Oreo or two (or three!) when we went to my grandparents’ house on Sunday nights. I can imagine how happy my kids would be if I kept a jar filled with these cookies on my counter at all times. — Deborah Harroun, Red Velvet Lover’s Cookbook

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Calories Per Serving


Recipe © 2014 by Deborah Harroun and used by permission of The Harvard Common Press


For the cookies

  • 1½ Cup all-purpose flour
  • 2 Tablespoons natural unsweetened cocoa powder
  • 1 Teaspoon baking soda
  • ¼ Teaspoon baking powder
  • ¼ Teaspoon table salt
  • 1 Cup sugar
  • 8 Tablespoons (1 stick) unsalted butter, softened
  • 1 large egg
  • 1 Tablespoon red liquid food coloring

For the filling

  • 2 Cups confectioners sugar
  • ½ Cup vegetable shortening
  • 8 Tablespoons (1 stick) unsalted butter, at room temperature
  • 1 Tablespoon hot water
  • ½ Teaspoon vanilla extract


For the cookies

Position the oven racks in the upper and lower thirds of the oven and preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.

Whisk the flour, cocoa, baking soda, baking powder, and salt in a bowl to combine. Beat the sugar and butter in a mixing bowl with an electric mixer until light and fluffy. Beat in the egg and food coloring. Add the dry ingredients and stir until the dough comes together.

Form the dough into balls (about 1 tablespoon each) and place the dough balls at least 3 inches apart on the baking sheets. Flatten the balls slightly with the bottom of a drinking glass. Bake until the edges start setting, 7 to 8 minutes. Cool for 5 minutes on the baking sheets, then transfer to racks to cool completely.

For the filling

Beat the confectioners sugar, shortening, butter, water, and vanilla in a mixing bowl with an electric mixer until light and fluffy.

Place the filling in a pastry bag fitted with a ½-inch round tip. Turn half of the cookies over and pipe about 1 teaspoon of the filling onto the flat side of each cookie. Place another cookie on top of the filling, flat side down. Lightly press the cookies together to spread out the filling. Store in an airtight container for up to 3 days.