1 18.25-ounce box Red Velvet Cake Mix {I used Duncan Hines}
1/2 cup vegetable oil
2 eggs
1 tablespoon cocoa powder
1 teaspoon vanilla extract
{Ignore the butter in the picture. Unless you want to throw it in there!}
mix, oil, eggs, cocoa powder and vanilla in
the bowl of a stand mixer, or in a large
mixing bowl with a hand mixer or wooden
spoon, until well combined.
balls and place on parchment-paper
lined baking sheets. The texture will be sticky and doughy.
Remove from oven and cool on racks.
When you initially take them out of the oven, they are going to look like they aren't done but after they cool - they harden like they should. They will have cracks on them too, but don't worry, they will be covered by the icing!
1/2 of an 8-ounce block (4 ounces) cream cheese
2 tablespoons butter or margarine, softened
1 teaspoon milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
Beat the cream cheese, butter, milk, vanilla and confectioners sugar until smooth. Ice each cookie. Refrigerate on baking sheets until icing is set, then store in plastic containers with tight-fitting lids. Yields three dozen cookies.
The great thing about this recipe is that you can do so many things with it! You can make them into cookie sandwiches, red velvet cupcakes, or use a heart-shaped cookie cutter for Valentine's Day. They will certainly be a Christmas tradition in the Fenton household for many years to come!
Photos: 1. The Pioneer Woman. 2, 4-5. Squidoo. 3. How Sweet It Is. 6. Pineapple Grass. 7. Orange Truffle.
mmmmm those look AMAZING!
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