Red Velvet Cake Cookies Food

RED VELVET COOKIES RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• Mix everything except the powdered sugar into a bowl (Batter will be thick).
• Spoon into balls and roll in the powdered sugar.
• Place on cookie sheets leaving about 2 inches between cookies.
• Bake for 8 to 10 minutes until cookies brown SLIGHTLY on the edges.

RED VELVET CAKE MIX COOKIES

Steps:

• Preheat oven to 350 F degrees. Line 2 baking sheets with parchment paper and set aside.
• In a mixing bowl, combine cake mix, oil and eggs using a rubber spatula. Stir in chocolate chips. Dough will be fairly stiff and have a slightly sticky consistency.
• Lightly spray a 1.5 - 2 Tbsp cookie scoop with cooking spray (this helps the dough release from the scoop). Scoop batter onto prepared baking sheets, about 2-3 inches apart.
• Bake 11-12 minutes. Cookies will look soft and not quite done in the center when you take them out. Don't worry, they'll keep cooking while on the baking sheet.
• Let cool on baking sheets for 5 minutes, then remove to a cooling rack to cool completely.

CAKE MIX RED VELVET COOKIES

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.

RED VELVET CAKE MIX COOKIES

Steps:

• 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. Fold in the white chocolate chips. 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.

CHEESECAKE-STUFFED RED VELVET COOKIES

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 COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C) with the rack in the middle position. Grease baking sheets or line with parchment paper. Sift together the flour, baking soda, and salt.
• Break the chocolate squares into chunks, place in a microwave-safe bowl and microwave on High until the chocolate melts, about 90 seconds. Stir the chocolate until smooth and set aside to cool.
• In a large bowl, beat 1/2 cup butter, brown sugar, and white sugar until light and fluffy; pour in the egg and beat until smooth. Mix in the red food coloring and chocolate, scraping the bowl down regularly, until evenly blended, about 30 seconds. Add half of the sifted dry ingredients, stirring until well incorporated. Beat in the sour cream and mix in the remaining dry ingredients. Fold in the chocolate chips. Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets.
• Bake one sheet at a time in the preheated oven until they spring back when pressed, about 9 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
• For the cream cheese frosting, whip 1/4 cup butter, cream cheese, and vanilla until smooth. Blend in the powdered sugar in half cup portions until the frosting reaches the desired consistency.

RED VELVET CRINKLE COOKIES

Steps:

• Preheat oven to 375 degrees F. Melt butter; set aside to cool. Place powdered sugar and cornstarch in shallow dish. Mix with a fork to blend.
• Place cake mix, cooled butter, eggs and lemon zest in large mixing bowl. Mix by hand until well blended and a dough forms.
• Form dough into 1-inch balls and roll in powdered sugar. Place on cool, ungreased baking sheets about 2 inches apart.
• Bake, 1 sheet at a time, in center of oven for 9 to 11 minutes or until set. Cool 1 minute. Transfer to wire rack to cool completely.
• Store in airtight container with wax paper or parchment separating layers.