Frosted Red Velvet Oreo Cookies
If you love red velvet cake and Oreo cookies, you must try these frosted red velvet Oreo cookies. The cookies are soft, cakey, have delicious red velvet flavor and are iced with cookies and cream buttercream frosting. Perfect for Valentine’s Day, Christmas, or any day you need a sweet treat.
Ingredients for Frosted Red Velvet Oreo Cookies
Red Velvet Cookies
- Unsalted butter – Room temperature.
- Granulated sugar + light brown sugar
- Vegetable oil – Use your favorite neutral baking oil.
- Egg – Large egg, room temperature.
- Vanilla extract – Pure vanilla extract.
- White vinegar – Helps to activate the baking soda and gives the cookies a signature red velvet flavor.
- Red gel food coloring – Go with gel color for the brightest red color.
- All-purpose flour
- Cocoa powder – Regular unsweetened cocoa powder.
- Cornstarch – Helps create a tender, cakey cookie texture.
- Baking powder + baking soda
- Salt
Cookies and Cream Buttercream Frosting
- Unsalted butter – Room temperature.
- Powdered sugar – Confectioners’ sugar/icing sugar.
- Vanilla extract – Pure vanilla extract.
- Salt – A bit of salt balances the sweetness of the frosting.
- Heavy cream – Heavy cream makes the frosting smooth and creamy.
- Crushed Oreo cookies – Very finely crushed Oreos or your favorite chocolate sandwich cookies.
Additional Ingredients
- Oreo cookie crumbs
How to Make Frosted Red Velvet Oreo Cookies
- Make the cookie dough: Cream the unsalted butter, granulated sugar, brown sugar, and vegetable oil until smooth. Add the egg, vanilla extract, white vinegar, and red food coloring and mix well. Add the dry ingredients (all-purpose flour, cocoa powder, cornstarch, baking powder, baking soda, and salt) to the wet ingredients and mix on low speed until the cookie dough forms.
- Chill the cookie dough: Portion the cookie dough using a large cookie scoop (3 tablespoons). Chill the cookie dough balls for 30 minutes.
- Prep and preheat: Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Bake the cookies: Place the chilled cookie dough balls on the prepared baking sheet pans. Bake the cookies for 12 minutes. Cool the cookies on a wire rack.
- Make the frosting: Whip the butter for 5 minutes until light and creamy. Add in the powdered sugar, vanilla extract, and salt and mix until combined. Drizzle in the heavy cream while mixing on low speed. Turn the mixer to medium and whip the frosting for 2 to 3 minutes to achieve a creamy consistency. Stir in the Oreo cookie crumbs.
- Assemble the cookies: Fill a piping bag fitted with a Wilton 1A piping tip with the cookies and cream frosting. Pipe a swirl of frosting onto the cookies and spread with an offset spatula. Decorate the cookies with Oreo cookie crumbs.
Recipe Tips
- Use a large cookie scoop to portion out the cookie dough to create round, even, and uniform cookies.
- Immediately when the cookies come out of the oven, use the back of a spoon or a large round cookie cutter to gently shape the cookies so they are perfectly round.
- Use red gel food coloring for the most vibrant red color without impacting the taste and texture of the cookies.
- I do not recommend making the cookies and cream buttercream ahead of time. The cookie crumbs break down and the frosting becomes gray and muddy. Make it the day you plan on using it for the best results.
Frequently Asked Questions
How should I store the cookies?
- Store the cookies in an airtight container at room temperature for 2 to 3 days.
Can I use a different type of frosting?
- Yes! If you want a more classic red velvet flavor, you can substitute the Oreo frosting with cream cheese frosting or ermine buttercream frosting. Vanilla buttercream or chocolate buttercream would also taste amazing on these cookies.
What type of gel food coloring do you recommend?
- My favorite brand of gel food coloring is Americolor. For this recipe, you could use the “super red” or “red red” colors.
Other Recipes You Will Love
- Frosted funfetti cookies
- Oreo chocolate chip cookies
- Cookies and cream whoopie pies
- Red velvet whoopie pies
- Red velvet cupcakes
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Frosted Red Velvet Oreo Cookies
Yield: 14 cookies
If you love red velvet cake and Oreo cookies, you must try these frosted red velvet Oreo cookies. The cookies are soft, cakey, have delicious red velvet flavor and are iced with cookies and cream buttercream frosting. Perfect for Valentine's Day, Christmas, or any day you need a sweet treat.
Equipment
Ingredients
Red Velvet Cookies
- ½ cup (114 g) unsalted butter room temperature
- ¾ cup (150 g) granulated sugar
- ¼ cup (55 g) light brown sugar
- 3 tbsp (41 g) vegetable oil
- 1 (1) large egg room temperature
- 3 tsp (3 tsp) vanilla extract
- 1 tsp (1 tsp) white vinegar
- 1 tsp (1 tsp) red gel food coloring
- 1 ½ cups (188 g) all-purpose flour
- ¼ cup (22 g) unsweetened cocoa powder
- 2 tbsp (16 g) cornstarch
- ½ tsp (0.5 tsp) baking powder
- ¼ tsp (0.25 tsp) baking soda
- ½ tsp (0.5 tsp) salt
Cookies and Cream Buttercream Frosting
- 1 cup (227 g) unsalted butter room temperature
- 2 ½ cups (300 g) powdered sugar
- 2 tsp (2 tsp) vanilla extract
- ¼ tsp (0.25 tsp) salt
- 2 tbsp (30 g) heavy cream
- ½ cup (50 g) Oreo cookie crumbs
Additional Ingredients
- ¼ cup (25 g) Oreo cookie crumbs
Instructions
Red Velvet Cookies
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream the unsalted butter, granulated sugar, light brown sugar, and vegetable oil until smooth and creamy. Add in the egg, vanilla extract, white vinegar, and red gel food coloring and mix until well combined.
- Add in the all-purpose flour, unsweetened cocoa powder, cornstarch, baking powder, baking soda, and salt. Mix on low speed until the cookie dough forms. Scrape the sides and bottom of the bowl to ensure the ingredients are well combined.
- Portion the cookie dough using a large cookie scoop (3 tablespoons) and place on a parchment-lined baking sheet pan. Chill the cookie dough balls for 30 minutes in the refrigerator.
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Place the chilled cookie dough balls on the prepared baking sheet pans, allowing room for spreading. Bake the cookies for 12 minutes. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Cookies and Cream Buttercream Frosting
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter for 5 minutes until light, pale, and creamy.
- Add one half of the powdered sugar and mix on the lowest speed setting until fully combined. Add the remaining powdered sugar and continue to mix on low speed until incorporated. Add the vanilla extract and salt and mix on low speed until combined. Drizzle in the heavy cream. Scrape the sides and bottom of the bowl to be sure the ingredients are well combined.
- Turn the mixer to medium speed and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy.
- Add in the Oreo cookie crumbs and mix the frosting on low speed until the cookie crumbs are dispersed throughout the frosting. Scrape the sides and bottom of the bowl as needed. Mix the buttercream for several minutes on low speed to remove air bubbles.
Assembling the Cookies
- Fill a piping bag fitted with a Wilton 1A piping tip with the cookies and cream buttercream frosting. Pipe a swirl of buttercream onto the cooled red velvet cookies. Use an offset spatula to spread the frosting, if desired. Decorate the cookies with additional Oreo cookie crumbs.
Notes
- Store the cookies in an airtight container at room temperature for 2 to 3 days.
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Categories:
Christmas, Cookies, Fall, Fourth of July, Oreo, Red Velvet, Spring, Summer, Valentine's Day, Winter,
About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
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