Cookie Week: Red Velvet Cake Cookies
Cookie Week: Pecan Glazes
I was so excited when Kate asked me to be a part of the Cookie Exchange party! I am fortunate to know Kate in real life; let me tell you-she is just as sweet in person! And I have never seen her hair look anything short of amazing. But I’m sure you already knew that. She also has a pretty awesome blog (which is exactly why you are here reading this post!). So, let me introduce myself: My name is Megan; I am a Registered Nurse and I work as a School Nurse for the Denver Public School system. I am married to a pretty awesome guy and we have one fur-baby, a giant chocolate lab named Penny. Our little family of 3 just moved to Denver this past year. You can find me blogging about our adventures in Denver over at Our Little Urban Life.
I swear by Nestle Tollhouse’s Chocolate Chip Cookie recipe for my signature cookie. But who wants a whole post dedicated to a recipe you can find on the back of a chocolate chip bag? I want to share a recipe for Red Velvet Cake Cookies. I have seen versions of these cake-like cookies circulating around foodie sites and Pinterest; so please don’t think that this is a recipe that has been in my family for years and years. It will now become a recipe that will be in my family for years and years now that I have a fool-proof recipe.
*I am so very dependent on my Kitchen Aid but you do not have to have a Kitchen Aid to bake! Use any hand mixer or your own arm power! I think these cookies will turn out just as yummy if you do not use a Kitchen Aid!*
Here is what you will need: 1 stick of butter, 1 brick of cream cheese (8 oz), 1 egg, 1 teaspoon of Vanilla, 1 box of Red Velvet Cake mix, and some powdered sugar for rolling and sprinkling.
I don’t plan nearly enough to set my butter out in enough time to soften on its own. Nuking butter in the microwave to soften it is a major no-no when it comes to baking so I have found that sticking it in the Kitchen Aid is a great solution. I let the Kitchen Aid do the work for a few minutes while I am gathering the rest of my ingredients and getting my other supplies ready. This recipe calls for softened cream cheese so go ahead and throw the brick of cream cheese in there with the butter.
Whether you use a mixer or not to soften your butter and cream cheese, you want your butter and cream cheese to end up with a thick mousse-like consistency.
Once your butter and cream cheese is nice and soft, add the egg. Give it time to really mix itself in.
Once your egg has been mixed in, add the vanilla.
Once the vanilla has mixed in well, add the box of cake mix. Pop open the box and cut the bag and throw the whole bag of cake mix in. (If you live at a high altitude like me, go ahead and add some extra flour based on the box’s instructions)
Let the cake mix get mixed in really well and the red coloring will come out on its own.
Now, cover up your mixture and stick it in the fridge for about 3 hours. This gives the mixture enough time to firm up.
Take the mixture out of the fridge once you have given it a few hours. Hand roll into small balls. Think ping-pong sized balls here. They don’t have to be perfectly round. You kind of want a messier type ball of dough.
Roll each ball of dough in powdered sugar. You want the whole ball covered in dough. I found it easiest to have a little pile of powdered sugar and roll each ball around on that surface.
Bake at 350 for 10-12 minutes on an ungreased cookie sheet. I got about 8 cookies per 9×13 pan. The cookies will crack and look a little gooey between the cracks. They are supposed to do this so don’t worry about the cookies not being fully cooked when you see that. (For high altitude, bake at 375 for 8-10 minutes)
Cool completely on a wire rack. Once they are cooled, sprinkle with more powdered sugar.
I hope you enjoy! These cookies have great presentation and are so Christmasy looking. Not to mention they are so very tasty! Thanks for reading this post! Now come say Hi over at Our Little Urban Life. Let me know you came from The Small Things!