Red Velvet Oreos


Today I’m so excited to be sharing a recipe with you from Deborah Harroun’s new book, Red Velvet Lover’s Cookbook! I’m not one to buy a lot of cookbooks, but this is one you need to own! I’m a huge red velvet fan so you don’t know how excited I am to own this book. It is loaded with more than 50 irresistible red velvet desserts that will have your mouth watering with every page.

Red Velvet Oreos from Red Velvet Lover's Cookbook| Cooking Classy

Red velvet isn’t just for cake anymore and Deborah has proved that with this amazing cookbook. I love how inventive she is in this book, sharing things like Red Velvet Cannoli, Red Velvet Funnel Cake and Red Velvet Biscuits with Chocolate Sauce. You will also find the classics you love with a red velvet twist, like cheesecake, gooey butter bars and pancakes.

These Red Velvet “Oreo” cookies are one of the first recipes I knew I had to try. I love homemade Oreos so I could only imagine how good they would be with a red velvet spin on them. These cookies are everything I’d hoped them to be and more! My family couldn’t get enough of them, my husband and kids kept telling me how delicious they were. Our little family of four had no problem finishing all of them off.


The cookies themselves are so moist and chewy and the filling is just what a homemade Oreo filling should be, fluffy, sweet and melt-in-your mouth delicious. Trust me you want to try this recipe and you want to add this book to your cookbook collection, it won’t disappoint!

You can purchase the book at Amazon, Barnes and Noble, Target, and Walmart.

Red Velvet Lovers Cookbook Red Velvet Oreos from Red Velvet Lover's Cookbook| Cooking ClassyRed Velvet Oreos from Red Velvet Lover's Cookbook| Cooking Classy


Red Velvet Oreos

Yield: 12 sandwich cookies

Prep Time: 30 minutes
Cook Time: 8 minutes



  • 1 1/2 cups all-purpose flour
  • 2 Tbsp unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter , softened
  • 1 large egg
  • 1 Tbsp liquid red food coloring


  • 2 cups powdered sugar
  • 1/2 cup vegetable shortening
  • 1/2 cup unsalted butter , softened
  • 1 Tbsp hot water
  • 1/2 tsp vanilla extract


  1. For the cookies:
  2. Position oven racks in the upper and lower thirds of the oven, preheat oven to 375 degrees. Line two cookie sheets with Silpat liners or parchment paper.
  3. In a mixing bowl whisk together flour, cocoa powder, baking soda, baking powder and salt to combine. In the bowl of an electric stand mixer fitted with the paddle attachment beat together butter and sugar until pale and fluffy. Mix in egg and food coloring. With mixer set on low speed add dry ingredients and mix until combined.
  4. Shape the dough into balls, about 1 slightly heaping tablespoon each, and place the dough balls 3-inches apart on prepared baking sheets. Using your fingers lying flat (or the bottom of a drinking glass if it's not too sticky for you), evenly flatten the dough balls slightly. Bake until edges start setting, about 7 - 8 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.
  5. To make the filling:
  6. In the bowl of an electric stand mixer fitted with the paddle attachment, beat together powdered sugar, shortening, butter, water and vanilla until light and fluffy.
  7. Place the filling in a pastry bag fitted with 1/2-inch round tip. Turn half of the cookies over with bottoms facing upright and pipe about 1 Tbsp of the filling over cookies. Place remaining 1/2 of cookies over frosted cookies to sandwich cookies together. Store in an airtight container.

Red Velvet Oreos from Red Velvet Lover's Cookbook| Cooking ClassyRed Velvet Oreos from Red Velvet Lover's Cookbook| Cooking ClassyRed Velvet Oreos from Red Velvet Lover's Cookbook| Cooking ClassyRed Velvet Oreos from Red Velvet Lover's Cookbook| Cooking ClassyRed Velvet Oreos from Red Velvet Lover's Cookbook| Cooking Classy


  • Stephanie Hartley: I’ve never thought of making anything other than red velvet cakes! These look sublime! November 8, 2014 at 1:29pm Reply

  • Sam @ PancakeWarriors: Oh my boyfriend is obsessed with red velvet everything! I think he would seriously melt if I made these or any of your other red velvet recipes for him! Thanks for sharing November 8, 2014 at 1:34pm Reply

  • Averie @ Averie Cooks: Wow. Just WOW!!! I have Deborah’s book and have had so many other posts, trips, etc the past month and haven’t made anything yet but now I totally want to dig into her book. You did these cookies proud! They are just gorgeous, Jaclyn! November 8, 2014 at 2:37pm Reply

  • Deborah: Thank you so much, Jaclyn!! Your cookies look PERFECT and I’m so glad you chose to make these. Now I’m craving one!! :) November 8, 2014 at 3:26pm Reply

    • Jaclyn: Awesome job on the book Deborah!! I can only imagine how much hard work went into it and the photos are beautiful! November 9, 2014 at 11:59am Reply

  • Krystle(Baking Beauty): These look so yummy! I hadn’t heard about this cookbook either-NEED! Pinned! November 8, 2014 at 7:30pm Reply

  • Leslie: These are so pretty! They are perfect. I love red velvet cake, I can only imagine how amazing these taste. Thanks for sharing! November 8, 2014 at 7:43pm Reply

  • ATasteOfMadness: This looks amazing! I think I will save it for christmas or valentines day :) November 8, 2014 at 10:20pm Reply

  • Kathleen @ Hint of Joe’s: Totally decadent and gorgeous. I’m new to your site and I LOVE your recipes. November 9, 2014 at 5:35am Reply

    • Jaclyn: Thanks Kathleen! November 9, 2014 at 11:57am Reply

  • Chelsea @ A Duck’s Oven: This cookbook sounds amazing! Red Velvet Oreos are so, so brilliant! November 9, 2014 at 6:05am Reply

  • Anna @ Crunchy Creamy Sweet: Gorgeous! These red velvet oreos could be the new holiday cookie! So pretty!
    So happy for Deborah and her cookbook! I can’t wait for my copy! November 9, 2014 at 12:24pm Reply

    • Jaclyn: Thanks for the compliment Anna, you’re always so nice :)! November 10, 2014 at 8:25pm Reply

  • Shari Kelley: Such beautiful cookies and photos, Jaclyn! They look delicious, and perfect for Christmas. November 9, 2014 at 1:33pm Reply

    • Jaclyn: Thanks so much Shari! November 10, 2014 at 8:25pm Reply

  • Joanna: Are they sandwiches? Are they cookies? Yup, they are sandwiches- I can eat them for lunch every day! ;) (and that colour- lovely!) November 9, 2014 at 2:30pm Reply

  • Kate @ Diethood: These are just gorgeous! BE.YOND. Love Deborah’s red velvet creativity! November 9, 2014 at 3:23pm Reply

    • Jaclyn: Thanks Kate and seriously isn’t she genius?! November 10, 2014 at 8:21pm Reply

  • Laura (Tutti Dolci): These are so, so pretty. Love that creamy filling! November 9, 2014 at 10:29pm Reply

    • Jaclyn: Thanks Laura! November 10, 2014 at 8:19pm Reply

  • Ariana: Wow, these look amazing!! What a great Christmas recipe. Maybe I’ll try to veganize these! ;) November 10, 2014 at 3:11pm Reply

  • Shiran @ Pretty. Simple. Sweet.: These cookies look perfect Jaclyn! I have to say that they look even better than Oreo! I’m so craving one right now! November 17, 2014 at 11:50am Reply

    • Jaclyn: Thanks Shiran! November 17, 2014 at 5:39pm Reply

  • Miranda: They came out so dry in the end after mixing. How do I stop that from happening?

    Thanks. December 3, 2014 at 8:09pm Reply

    • Jaclyn: It’s likely that the flour was probably just over-measured. Just be careful not to pack the flour in when measuring, I like to toss (while holding) the closed flour container then gently scoop an level. You could also try adding in a tbsp of water to rescue the dough. Hope that helps! December 4, 2014 at 10:31am Reply

  • Nina :): Wow, Jaclyn! These look incredible! I’m planning on making them for my sister’s birthday party this Saturday! Problem is, I don’t have any shortening… any substitutes that you think might work out alright? Thank you so much! December 10, 2014 at 5:03pm Reply

    • Jaclyn: Butter should work okay in place of it but I would probably only do 3/4 cup total just so it doesn’t taste too buttery. December 10, 2014 at 5:47pm Reply

  • Eda: I just made these and the dough was too runny for me, and I followed the recipe to a t. I wonder what I did wrong. Still tasty! Just kind of sloppy. Lol December 11, 2014 at 7:18pm Reply

  • Jk: Do you think that these could be frozen ? Or will they last in the fridge 2 weeks ? December 15, 2014 at 12:00pm Reply

    • Jaclyn: I haven’t tried freezing them but I think they should freeze okay, I’d just underbake them a bit so they remain soft and moist even after freezing. December 15, 2014 at 4:52pm Reply

  • Jk: Wonderful, thank you so much !! December 16, 2014 at 12:29pm Reply

  • Victoria: For some reason I cannot shape these into balls, it’s not a thick enough consistency. Any tips? December 19, 2014 at 9:04am Reply

    • Jaclyn: More flour should do the trick. December 21, 2014 at 7:34pm Reply

  • Rebecca Kovacs: I just made these for Christmas and they were a hit! Someone even told me they were the best cookie they had ever eaten. Thanks for the recipe! December 25, 2014 at 11:34pm Reply

  • Jamie: just made these. Followed directions, but converted to grams. It worked out beautifully. It is only mid January but I know what I will make for my cookie exchange next November. January 27, 2015 at 7:50am Reply

  • Nicole: I plan to make these soon and I bought beetroot powder to use instead of food coloring. Anybody know how much to use for the cookie batter? Thank you! February 3, 2015 at 8:07pm Reply

  • Kim Hworth: OMG!!!! With cream cheese icing and roasted pecans!!!! April 15, 2015 at 10:12am Reply

  • Bethany: Just wanted to take the time to say that all of your photos are so incredibly beautiful. All of the recipes on your site look amazing! I can only hope to be as good of a food blogger one day. :) June 16, 2015 at 6:29pm Reply

    • Jaclyn: You are so nice Bethany! Thanks and good luck! June 23, 2015 at 11:29am Reply

  • gail tolbert: these cookies was very good taste like real oreos August 5, 2015 at 4:46pm Reply

  • gail tolbert: i couldnt roll out the dough had to use icecream scoop can you tell me why my dough was so wet i went by the recipe by the letter but they was very good i sell baked goods i will see how my customers like them and let you know, but they are pretty sweet August 5, 2015 at 4:55pm Reply

  • Suzanna: Oops. I put one cookue sheet on the bottom rack. They spread and almost burned. My mistake for misreading the directions. August 30, 2015 at 7:03pm Reply

  • Monica: These are fantastic. Very easy to make as well. I made mine a bit smaller and yielded 19 sandwiches. I did chill my dough for about 10 min and this made it easier to roll. December 15, 2015 at 9:42am Reply

  • Alicia: Hi. I am going to try these this week my son and I are baking tomorrow so I will post and let you know how they turn out. December 23, 2015 at 1:20am Reply

  • Alicia: Hi! We just made these today. They are so yummy! New tradition we will be baking these every year. We also made some with green vanilla frosting too. My ten year old son loves them with milk.

    Thank you so much. Ih I had to use a box of red velvet cake mix.. But I followed it to the t on the box and normally my cookies are always hard, but not this year December 23, 2015 at 3:56pm Reply

  • Tess: Hey so I don’t have an electric mixer with a paddle beater, only a hand mixer. (My parents won’t buy me a standing mixer and I don’t have the money to buy one myself, I’m 15.) I really want to make these for my boyfriend, is it okay if I just use my hand mixer to beat the butter and sugar? January 23, 2016 at 10:42pm Reply

  • Sadie: Would you know the weight measurement for the flour? I noticed that a few people had problems with the consistency of the dough, which was probably the result of over or under flouring. A weight measurement is much more accurate. Thanks. February 4, 2016 at 12:05pm Reply

    • Jaclyn: Yes, sorry I didn’t measure ingredients by weight back when I posted this recipe but in general for me 1 1/2 cups flour is 7.5 oz or 212 grams. February 4, 2016 at 5:53pm Reply

  • Rick: I made these for the first time tonight. They are great. However, my filling was runny and I thought I followed the directions correctly. I added more confectioners’ sugar and it stiffened up a little. What did I do wrong. January 6, 2017 at 9:53pm Reply

    • Jaclyn: Was the butter slightly melted by chance? And how did you measure the powdered sugar? January 7, 2017 at 4:30pm Reply

      • Rick: the butter was at room temperature, and i used a glass measuring cup to measure the sugar. January 8, 2017 at 7:30pm Reply

  • Rica: These look amazing!!! Do you think this would work with a cream cheese frosting filling or would your red velvet crinkles serve as a better sandwich base? :) February 17, 2017 at 12:07am Reply

  • Elex: I thought you had to use some sort of acid when making red velvet…like a buttermilk? November 9, 2017 at 10:16am Reply

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