Red Velvet Cake Cookies with a Cake Mix
A red velvet cake mix is turned into the ultimate cake cookie, complete with a cooked vanilla frosting.
Servings: 24 cookies
Ingredients
Red Velvet Cake Mix Cookie
- 1 box red velvet cake mix {15.25 ounce}
- 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
- Preheat the oven to 350 degrees.
- 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.
- Using a medium sized cookie scoop {or heaping tablespoon}, scoop cookies onto a silicone {or parchment} lined cookie sheet.
- 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.
- Take one of the baked cookies and smash it into crumbs.
Sheet Cake Frosting
- 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.
- 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.
- Let frosting set for about an hour and serve.
Notes
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.
Nutrition
Serving: 1cookie | Calories: 187kcal | Carbohydrates: 24g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 185mg | Potassium: 68mg | Fiber: 0.4g | Sugar: 18g | Vitamin A: 141IU | Calcium: 32mg | Iron: 1mg