Experimental Cooking: Red Velvet Cake Cookies

11 Mar

It’s that time again! Another recipe I discovered.  This one is based on the Red Velvet Crinkle Cookies recipe on Duncan Hines.com, but its changed some due to my own personal tastes and user comments.

  • 6 tablespoons butter
  • 1 box Duncan Hines® Red Velvet Cake Mix
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 Container Betty Crocker Cream Cheese Frosting
  1. Preheat oven to 375°F. Melt butter; set aside to cool.
  2. Place cake mix, cooled butter, eggs and vanilla in large mixing bowl. Mix by hand until well blended and a dough forms.
  3. Form dough into 1-inch balls.   Place on cool, ungreased baking sheets about 2 inches apart.
  4. Bake, 1 sheet at a time, in center of oven for 9 to 11 minutes or until set. Cool 1 minute. Transfer to wire rack to cool completely.  Once cookies are entirely cool, put frosting on top so it can harden
  5. Store in airtight container with wax paper or parchment separating layers.

They got rave reviews from everyone that knows what Red Velvet Cake tastes like, as I had never had it before.  It’s chocolatey and apparently has routes back to World War II if I remember correctly and has something to do with beets.  It’s definitely an entertaining history! (And I love me some beets so I feel that entertains me more!)

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2 Responses to “Experimental Cooking: Red Velvet Cake Cookies”

  1. Shar & Mare March 12, 2012 at 7:36 am #

    I’m not a baker but this looks easy enough even for me! Talk about inspiration for wrecking the diet….Yum.

    • faithtrustnpixiedust March 12, 2012 at 9:18 pm #

      they are super easy! the dough is a bit sticky so the hardest part is rolling the cookies. 🙂

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