CAKE MIX RED VELVET COOKIES
Indulge in some red velvet goodness that's super easy to bake and ready in just 25 minutes.
Provided by By Paula Jones
Categories Dessert
Time 25m
Yield 24
Number Of Ingredients 4
Steps:
- Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper or silicone baking mat.
- In large bowl, beat all ingredients with electric mixer on medium speed until well combined (batter will be very thick). Using 1-inch cookie scoop, drop dough about 2 inches apart onto cookie sheets.
- Bake 10 to 12 minutes or until set. Remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 8 g, TransFat 0 g
CHEESECAKE-STUFFED RED VELVET COOKIES
The classic flavors of red velvet cake are transformed into cookies with the cream cheese baked right inside.
Provided by Food Network Kitchen
Categories dessert
Time 2h45m
Yield 12 cookies
Number Of Ingredients 16
Steps:
- Make the filling: Line a baking sheet with parchment paper. Beat the cream cheese, granulated sugar, sour cream and vanilla in a large bowl with an electric mixer on medium speed until smooth. Spoon 1 tablespoon of the filling at a time onto the parchment so that you have 12 dollops. Freeze until solid, about 2 hours.
- Make the cookies: Sift together the flour, cocoa powder, baking powder, salt and baking soda in a medium bowl. Whisk together the granulated sugar, butter, buttermilk, food coloring, vanilla and eggs in another bowl. Fold the flour mixture into the sugar mixture with a rubber spatula until smooth. Cover the bowl with plastic wrap and refrigerate until chilled, about 30 minutes (it will still be soft).
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
- Coat your hands generously with confectioners' sugar and scoop a heaping tablespoon of the cookie dough into your hand. Put one of the frozen cream cheese dollops in the middle of the dough and place another tablespoon of the dough on top of the cream cheese. Shape the dough around it to completely enclose the cream cheese, and then roll to coat in the confectioners' sugar. Repeat with the remaining dough and cream cheese, coating your hands in confectioners' sugar as needed.
- Place the cookies on the prepared baking sheets about 2 inches apart. Bake until the cookies are firm around the edges and can be easily lifted with a spatula, 10 to 12 minutes. Let the cookies cool on the trays for 10 minutes, and then transfer to a cooling rack and cool completely.
RED VELVET CAKE COOKIES
These are cakey cookies that my family enjoys. You can top with frosting if you like but we prefer them plain.
Provided by bmcnichol
Categories Dessert
Time 17m
Yield 24 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 350°F
- Line 2 cookie sheets with parchment paper.
- Beat all ingredients with mixer on medium until well combined (batter will be thick).
- Use a 1 inch cookie scoop and drop dough about 2 inches apart onto cookie sheets.
- Bake 10 to 12 minutes or until set.
- Remove from cookie sheets and let cool.
Nutrition Facts : Calories 131, Fat 7.5, SaturatedFat 3.2, Cholesterol 25.7, Sodium 215.4, Carbohydrate 15.6, Fiber 0.5, Sugar 8.2, Protein 1.8
RED VELVET COOKIES
These red velvet cookie cutouts have a hint of chocolate flavor and are so simple to prepare. A drizzle of white chocolate on top adds pizzazz.
Provided by Vallery Lomas
Categories dessert
Time 1h
Yield 1 dozen cookies
Number Of Ingredients 10
Steps:
- Position the racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
- Sift the flour, cocoa, salt and baking soda together into a medium bowl. Whisk to combine and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes.
- Add the egg and continue to mix on medium until combined, scraping the bottom and sides of the bowl as needed. Add the vanilla and food coloring and mix until combined and bright red.
- Reduce the speed to low and spoon in the flour mixture. Continue to mix until just combined. Remove the bowl from the stand mixer and use a rubber spatula to ensure that all of the flour is incorporated.
- Lightly flour a clean work surface. Mound the dough onto it and press into a disc. Wrap in plastic and refrigerate for 30 minutes to allow the butter to firm up.
- Lightly dust your work surface with flour. Remove the dough from the refrigerator and roll to a thickness or 1/4 to 1/2 inch. Use cookie cutters to cut the dough into shapes and place on the prepared baking sheets. Brush off excess flour with a clean pastry brush if necessary. Freeze the cutouts for 15 minutes so they retain their shape when baked.
- Bake until the cookies are dry and set, rotating the pans halfway through, 10 to 11 minutes. Transfer the cookies to a wire rack to cool completely.
- Meanwhile, put the chocolate chips in a microwave-safe bowl. Heat in 15-second intervals, stirring well in between each, until completely melted and smooth. (Alternatively, bring 1 inch of water in a medium saucepan to a simmer over medium-low heat. Put the chocolate chips in a heatproof bowl and place over the simmering water. Allow the chocolate to melt, stirring occasionally with a rubber spatula until smooth.)
- Using a fork, drizzle white chocolate over the cooled cookies to create a random zigzag pattern. Allow to set. Store the cookies in an airtight container at room temperature for up to 4 days.
RED VELVET WHITE CHOCOLATE CAKE MIX COOKIES RECIPE BY TASTY
Here's what you need: red velvet cake mix, white chocolate chips, oil, eggs
Provided by Pierce Abernathy
Categories Bakery Goods
Time 30m
Yield 12 cookie
Number Of Ingredients 4
Steps:
- Combine cake mix, chocolate chips, oil, and eggs in a mixing bowl.
- Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
- Bake at 350°F (180°C) for 10-12 minutes.
- Enjoy!
Nutrition Facts : Calories 295 calories, Carbohydrate 37 grams, Fat 15 grams, Fiber 0 grams, Protein 3 grams, Sugar 22 grams
RED VELVET-CREAM CHEESE THUMBPRINT COOKIES
Sweeten your next potluck with these rich and creamy Red Velvet-Cream Cheese Thumbprint Cookies! With a red velvet cookie base and sweet cream cheese filling, these red-velvet cream cheese thumbprint cookies are fun to make and even more fun to share.
Provided by My Food and Family
Categories Christmas Desserts
Time 42m
Yield 32 servings, 1 cookie each
Number Of Ingredients 7
Steps:
- Heat oven to 325°F.
- Beat cake mix, whole egg, oil, chocolate and food coloring in large bowl with mixer until blended.
- Roll dough into 32 balls, using about 1 Tbsp. dough for each ball.
- Place balls, 1 inch apart, on baking sheets sprayed with cooking spray. Press your thumb into center of each ball to make indentation. Bake 10 min.
- Meanwhile, beat cream cheese and sugar in medium bowl with mixer until blended. Add egg yolk; mix well.
- Spoon cream cheese mixture into centers of cookies, adding about 1/2 tsp. cream cheese mixture to each cookie.
- Bake cookies additional 10 to 12 min or until centers are set. Cool 3 min. Remove cookies to wire racks; cool completely.
Nutrition Facts : Calories 130, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 0.6304 g, Sugar 0 g, Protein 1 g
RED VELVET SNOWFLAKE COOKIES
Red velvet cake mix cookies.
Provided by ahuwyler
Time 4h55m
Yield 24
Number Of Ingredients 7
Steps:
- Combine cake mix, cake flour, melted butter, eggs, evaporated milk, and food coloring in a large bowl. Mix with an electric mixer on slow speed until fully combined. Cover the bowl with plastic wrap and place in the refrigerator for at least 4 hours, but best if overnight. The longer the dough sits, the easier it is to roll out and cut.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
- Roll dough on a lightly floured piece of parchment paper to a thickness of 1/8 or 1/16 inch. Cut cookies with a snowflake-shaped cookie cutter and place on the prepared cookie sheet. Dust off any flour from the top of the cookies with a brush or paper towel.
- Bake in the preheated oven for 6 to 7 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely, 25 to 30 minutes more.
- Decorate fully cooled cookies as desired with icing.
Nutrition Facts : Calories 172.7 calories, Carbohydrate 19.5 g, Cholesterol 36.2 mg, Fat 9.9 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 5.7 g, Sodium 117.4 mg, Sugar 0.2 g
SINFUL RED VELVET COOKIES
This is based on a Paula Deen recipe, so it's quite rich ;) This is by far the most luxurious cookie I make. They never last long. They're painfully easy to make, which may be bad news for your waistline.
Provided by Im cookin
Categories Dessert
Time 17m
Yield 24-30 cookies, 5-7 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl with an electric mixer, cream the cream cheese and butter until smooth.
- Beat in the egg.
- Beat in the vanilla extract.
- Beat in the cake mix.
- Cover and refrigerate for at least 2 hours to firm up so that you can roll the batter into balls.I've chilled batter overnight and it comes out fine.
- After batter has chilled and you're ready to make the cookies, preheat the oven to 350°F.
- Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar.
- Place on an ungreased cookie sheet, 2 inches apart.
- Bake 12 minutes. The cookies should remain soft and gooey.
- Cool completely and sprinkle with more confectioners' sugar, if desired.
- To make these devilishly rich, I also top the cookies with cream cheese frosting, which is simple to make. I use Bev's Cream Cheese Frosting (recipe #55530), but double the vanilla. Or, if I'm making them for people I know have more of a savory tooth than sweet, I'll triple it to a full tablespoon.
Nutrition Facts : Calories 339.9, Fat 34.9, SaturatedFat 20.7, Cholesterol 136, Sodium 322.4, Carbohydrate 2.3, Sugar 1.8, Protein 4.2
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RED VELVET CAKE MIX COOKIES - SOUTHERN LIVING
From southernliving.com
5/5 (6)Total Time 45 mins
- Preheat oven to 350°F. In a medium-sized bowl, whisk together oil, salt, and eggs until well combined. Add the cake mix and mix until fully combined, about 2 minutes. Refrigerate for 20 minutes.
- Line 2 rimmed baking sheets with parchment paper. Portion out heaping tablespoons of dough and roll them in your hands to form round balls. Place each ball about 2 inches apart on the baking sheet (Note: the cookies will spread out considerably, so it’s important to leave plenty of space).
- Bake in preheated oven for 10-12 minutes, just until the edges begin to brown slightly. Allow the cookies to cool for 10 minutes on the baking sheet before removing them to a wire rack to finish cooling.
RED VELVET CAKE MIX COOKIES RECIPE - SOMEWHAT SIMPLE
From somewhatsimple.com
4.2/5 (26)Total Time 12 minsCategory DessertCalories 59 per serving
- Preheat the oven to 350. In a medium bowl, stir together the oil and eggs until well blended. Add the cake mix and stir until the dough comes together.
- Using a cookie scoop or a tablespoon, scoop the dough into one inch balls. Roll each of the balls in the powdered sugar, then place on a baking sheet, spacing about 2 inches apart.
- Bake 7-9 minutes, or until they are very lightly browned around the edges and the tops look dry. Let cool on the pan for 5-10 minutes before moving to a cooling rack to cool completely.
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