Red Velvet Cake Mix Cookies
Red Velvet Cake Mix Cookies with cream cheese frosting that can be 3 ingredient red velvet cookies, crinkle cookies or cookie sandwiches.
Servings 16
Ingredients
- ½ cup butter salted, melted
- 2 large eggs beaten
- 15.25 oz red velvet cake mix like Betty Crocker or Duncan Hines
- ⅓ cup powdered sugar for rolling the cookies
Cream Cheese Frosting
- 8 oz cream cheese softened
- ½ cup butter softened
- ¾ cup powdered sugar
- 1 tbsp vanilla extract
Instructions
For the red velvet cookies:
- Add the eggs, butter and cake batter to a large bowl. Mix to incorporate. I used a spoon or rubber spatula to fold it.
- Chill the dough: Cover the dough and refrigerate it for 15-30 minutes. The goal is that the dough firms up a bit.
- Preheat the oven to 375 degrees.
- Use a measuring spoon or mini scooper to form the dough into 16 balls. Each ball was about 1.5 tbsp.
- For crinkle cookies: Roll each ball in the powdered sugar.
- Add the cookie balls to a parchment lined baking sheet with about 2 inches in between. You might need to use two cookie sheets for them to fit.
- Bake for 10-12 minutes so that the edges are browned and set. Allow the cookies to cool on a wire rack for 10 minutes.
For cream cheese icing:
- Add all of the ingredients for the frosting to stand-mixer and mix until fluffy (about 3 minutes)
- Assemble the cookie sandwiches by adding cream cheese frosting between two cookies.