In honor of my husbands birthday today I’m posting a sweet treat fit for any birthday boy (or girl). My husband LOVES red velvet cake, which I think is ironic and funny at the same time because he hates just about all things chocolate. Red velvet cake is essentially chocolate cake with red food coloring. So the fact that this is his favorite negates all of his hate for chocolate.
In any event I found this amazing recipe on one of my favorite blogs, Taste and Tell. Her food photography is top notch; she really brings her food to life! When I saw these cookies I instantly wanted them and knew my husband would go bonkers for them. I’m all about from scratch baking, so the fact that I had to buy a cake mix through me off guard. I mean it has probably been 2 years since I’ve bought a boxed cake mix. I know I shouldn’t feel guilt, but I do–I’ve prided myself over the past 2 years from baking from scratch. I marched to the store and purchased my first box of cake mix in years.
Unless you told someone they were eating a cookie that partly came from a boxed mix they would have no idea. This cookie is beyond easy to make and taste like little heavenly cake bite cookies. If you are a fan of red velvet I highly suggest you make these cookies. They are sure to be a hit but take note you need to have 2 hours for the cookie dough to chill before baking.
Adapted from: Taste & Tell Blog
|Red Velvet Butter Cookies|
- 1 box red velvet cake mix
- 1 8-oz package of cream cheese, room temperature
- 1 stick of butter, room temperature
- 1 egg
- 1tsp vanilla extract
- 1/2 cup confectioners’ sugar
- plastic food safety gloves
- Using an electric stand mixer cream together the butter and cream cheese. Once well incorporated add the egg and vanilla. Remember to scrape around the bowl removing the butter-cream cheese mixture from the sides. Slowly beat the cake mix into the butter-cream cheese mixture until well incorporated. Cover the cookie dough and refrigerate for at least 2 hours.
- Preheat the oven to 350 degrees.
- Put food safety gloves on your hands and begin rolling the chilled red velvet dough into a ball (about the size of a half dollar. Take the rolled dough and place it into a bowl of confectioners’ sugar–rolling until well coated. Place each cookie on an un-greased baking sheet. Bake in the oven for 12-15 minutes or until no longer jiggly. Cool on a wire rack and store in the refrigerator for up to one week.