Red Velvet Sheet Cake Cookies with a Cake Mix
A red velvet cake mix is turned into the ultimate sheet cake cookie, complete with a cooked vanilla frosting.
Ingredients
Red Velvet Cake Mix Cookie
- 1-15.25 ounce box red velvet cake mix
- ⅓ cup vegetable oil
- 2 eggs
Sheet Cake Frosting
- ½ cup butter
- 2 tablespoons milk {I used 1%}
- 2 ¼ cups powdered sugar
Instructions
Red Velvet Cake Mix Cookies
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Preheat oven to 350 degrees.
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Combine cookie ingredients in large bowl and mix until completely incorporated. I like to use a hand held mixer but stirring the ingredients by hand works too. NOTE: Dough will be thick.
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Using a medium sized cookie scoop {or heaping tablespoon}, scoop cookies onto a silicone {or parchment} lined cookie sheet.
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Bake for 9-11 minutes, remove from oven and let cool on cookie sheet for 10 minutes before moving them to a cooling rack. Repeat until all of the dough is baked.
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Take one of the baked cookies and smash it into crumbs.
Sheet Cake Frosting
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Combine the butter and milk in a small saucepan over medium heat until everything is melted and smooth. Remove from heat, add powdered sugar and whisk until smooth.
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Pour {or spoon} frosting over cookies. Use a knife or spoon to move excess frosting and be sure that the top of each cookie is completely covered. Sprinkle the top of each cookie with a few of the cookie crumbs.
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Let frosting set for about an hour and serve. Keep in an air tight container at room temperature for up to 4 days or in the refrigerator for up to 5 days. They can also be frozen for up to 3 months.