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A cookie made from Red Velvet cake mix topped with cream cheese icing.
Drop dough by 1/4 cupfuls 3 inches apart onto parchment paper-lined baking sheets. Spread dough to 3-inch rounds. Bake for 15 minutes, until tops are set; cool on baking sheets 5 minutes. Remove to wire racks, and cool completely.Crumble 1 cookie into fine crumbs to use as garnish.
To make frosting, beat cream cheese, butter, vanilla, and salt at medium speed with an electric mixer for 1 minute, until creamy. Gradually add powdered sugar; beating at low speed 2 minutes or until smooth.Spread about 2 1/2 tablespoons cream cheese frosting onto each cookie; sprinkle with crumbs.
Store cookies in refrigerator up to 5 days.
|Time:||1 Hours Preparation Time|
15 Minutes Cooking Time
Source: Recipe Zaar
By Shannon from Rogersville, TN
These festive cookies are not only delicious, but the kids can help make them. This page contains a recipe for making red velvet peppermint crinkle cookies.
Preheat oven to 350 degrees F. Line 9 inch square baking pan with enough foil to overhang sides by 2 inches. Coat with cooking spray. At low speed, beat cake mix, oil, egg and 1/4 cup water until blended. At medium high speed, beat until smooth, about 2 minutes. Stir in chocolate chips. Spread batter in pan.
Bake 40 minutes or until toothpick inserted into center comes out clean. Cool 15 minutes. Use foil to lift brownies from pan; cool completely on rack. Remove foil. Spread top with frosting. If desired, decorate. Cut into squares.
By Robin from Washington, IA