RED VELVET CUT OUT COOKIES RECIPES
RED VELVET CAKE MIX COOKIES | SOUTHERN LIVING
Cakes and cookies aren't all that different in composition—it's all just a matter of ratios. These cake mix cookies take advantage of that similarity by using a few ingredients to make chewy cookies out of a box of cake mix. They have the perfect crisp tender texture of a cookie while tasting like red velvet cake with pops of white chocolate throughout. They also keep exceptionally well for a few days because of their high oil content.
Provided by Micah A Leal
Total Time 45 minutes
Yield Makes 24 cookies
Number Of Ingredients 5
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. 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.
RED VELVET EARTHQUAKE CAKE – CAN'T STAY OUT OF THE KITCHEN
This delectable cake recipe calls for a Red Velvet cake batter and a cheesecake layer over top of pecans, coconut and chocolate chips. While baking the cake undergoes a seismic shift which explains its name. Fabulous for Christmas and Valentine's Day or other holiday baking.
Provided by Teresa
Categories Cakes and Cheesecakes
Prep Time 20 minutes
Cook Time 75 minutes
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350°.
- Grease and flour a 9x13” baking dish.
- Spread pecans, coconut and then chocolate chips in the bottom of the prepared dish.
- Mix cake mix according to package directions.
- Spread over top of chocolate chips.
- Melt butter and cream cheese over low to medium heat in small saucepan.
- Remove from heat.
- Add powdered sugar and whisk to combine.
- Spread powdered sugar mixture over top of cake batter in baking dish.
- Smooth the top.
- Bake for 30 minutes and tent with foil.
- Bake an additional 30 -45 minutes or until cake tests done.
- Cool completely before cutting into squares.
- Store covered tightly.
- After 2 days, store in refrigerator.
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