1/13 Photos of Sinful Red Velvet Cookies
I'm cookin', good lookin!'s Note:
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.
My Private Note
Units: US | Metric
- 1In a large bowl with an electric mixer, cream the cream cheese and butter until smooth.
- 2Beat in the egg.
- 3Beat in the vanilla extract.
- 4Beat in the cake mix.
- 5Cover 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.
- 6After batter has chilled and you're ready to make the cookies, preheat the oven to 350°F.
- 7Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar.
- 8Place on an ungreased cookie sheet, 2 inches apart.
- 9Bake 12 minutes. The cookies should remain soft and gooey.
- 10Cool completely and sprinkle with more confectioners' sugar, if desired.
- 11To 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 (Cream Cheese Frosting), 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.
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Nutritional Facts for Sinful Red Velvet Cookies
Serving Size: 1 (57 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 339.9
- Calories from Fat 314
- Total Fat 34.9 g
- Saturated Fat 20.7 g
- Cholesterol 135.9 mg
- Sodium 322.3 mg
- Total Carbohydrate 2.2 g
- Dietary Fiber 0.0 g
- Sugars 1.8 g
- Protein 4.1 g
The following items or measurements are not included:
red velvet cake mix