Description
Delicious and chewy red velvet cookies topped with a creamy icing.
Ingredients
Scale
- 1 box (around 15 oz) red velvet cake mix
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar
- Pinch of salt (optional)
Instructions
- Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper or spray it with nonstick spray.
- In a large bowl, combine the cake mix, eggs, oil, and vanilla. Mix until well combined.
- Scoop out about 1 tablespoon of dough for each cookie and place them on the baking tray with some space in between.
- Bake for 9-11 minutes, checking at 9 minutes for doneness. The edges should be set and the tops slightly soft.
- Let the cookies cool on the tray for 5 minutes before transferring them to a wire rack.
- To make the icing, beat the cream cheese and butter together until creamy. Gradually add the powdered sugar and vanilla, mixing until smooth. Taste for sweetness.
- Once the cookies are completely cool, spread the icing on each cookie with a knife or the back of a spoon.
Notes
- Make sure the cookies are fully cooled before icing to prevent the icing from melting.
- For a fancier presentation, try using a piping bag for the icing.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg