





From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Red Velvet Cake Cookies
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Instructions
1
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Line a cookie sheet with parchment paper and set aside.
2
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In a medium-sized bowl, combine cake mix, oil and eggs. Mix thoroughly.
3
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Once you achieve a dough-like consistency, add red gel food coloring. Mix until tinted completely.
4
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Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes.
5
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Remove from refrigerator. Pre-heat your oven to 350 degrees F.
6
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Roll dough into one-inch balls.
7
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Place on lined cookie sheet about 2 to 3 inches apart from each other.
8
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Bake for 9 to 12 minutes. Let cool completely.
9
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Place icing on the bottom of one cookie and then place another cookie on top to create a sandwich.
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Tips & Tricks (5)
- Perfect Color Intensity 🎨Use gel food coloring instead of liquid for more vibrant red color and less moisture impact on the cookie texture.
- Cream Cheese Frosting Hack 🧀Chill the cream cheese frosting for 30 minutes before piping to achieve cleaner, more stable decorations on the cookies.
- Cake Mix Transformation 🍪Add 1-2 tablespoons of cocoa powder to the cake mix for a deeper chocolate undertone in your red velvet cookies.
- Uniform Cookie Sizing 📏Use a cookie scoop or tablespoon to ensure consistent cookie sizes for even baking and professional presentation.
- Moisture Magic 💧Let the cookies cool completely before frosting to prevent melting and ensure the cream cheese frosting sets perfectly.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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