Red Velvet Oreos Recipe | Dessert Recipes | PBS Food

Red Velvet Oreos

Red Velvet Oreo recipe

This Red Velvet Oreos recipe appears in the Red Velvet Lover's Cookbook.

Recipe © 2015 by Deborah Harroun and used by permission of The Harvard Common Press

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Yield: Makes 24 oreos

    Ingredients

  • For the cookies:
  • 1½ cups 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, softened
  • 1 tablespoon hot water
  • ½ teaspoon vanilla extract

    Directions

  1. To make the cookies: Position oven racks in the upper and lower thirds of the oven and preheat the oven to 375°F. Line two baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. To make the filling: Beat the confectioners’ sugar, shortening, butter, water, and vanilla in a mixing bowl with an electric mixer until light and fluffy.
  5. Place the filling in a pastry bag fitted with a ½-inch round tip. Turn half 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.

Tips/Techniques

Note from the author: 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.