Recipe by jeniwan
Wow! These cookies pack both a tasty and visual punch! Their bright red color lends itself nicely to holiday cooking, and they couldn't get any easier to make!
Top Review by firstmatekate
I was a bit skeptical that these would turn out at first... the dough was very thick and hard to mix. But once I actually baked them, I knew I had a recipe to keep! Delicious little chocolate cookies, and they really held their shape extremely well! Instead of single cookies, I put one on top of another with icing inbetween them to make red velvet sandwich cookies. MMM. My friends will love them for our Fourth of July party. <3
- 1 (18 ounce) box red velvet cake mix (any brand will do)
- 2 eggs
- 1⁄3 cup oil
Cream Cheese Frosting
- 1 (8 ounce) package cream cheese (softened)
- 1⁄4 cup stick margarine (softened) or 1⁄4 cup butter (softened)
- 2 teaspoons milk
- 1 teaspoon vanilla
- 4 cups powdered sugar
Directions See How It's Made
- Mix all the cookie ingredients together. This will make a cookie dough.
- Roll into balls and place on a lightly greased cookie sheet. Flatten down slightly (depending on the thickness you desire).
- Bake at 375° until the tops crackle (about 8-10 minutes) or until desired doneness.
- Cool and then frost (they're also good without the frosting).
- For the frosting, beat cream cheese, margarine, milk and vanilla in medium bowl with electric mixer on low speed until smooth.
- Gradually beat in powdered sugar on low speed, 1 cup at a time, until smooth and spreadable. Frosts one 13 × 9-inch cake generously, or fills and frosts one 8- or 9-inch two-layer cake. Refrigerate any remaining frosting.
- Chocolate Cream Cheese Frosting: Add 2 ounces unsweetened baking chocolate, melted and cooled, with the margarine.