Red Velvet Cake Cookies
Cream cheese icing.
You ever get that feeling that you want a condiment? Like if I want ketchup, then I eat french fries.
Well, I wanted cream cheese icing. So I asked my friends what I should do about that conundrum, and they suggested that I made red velvet cake. One friend in particular, who requested that they go by the pseudenom AndrewCat.
Good idea! But the problem was, I didn't want to make another cake for no one. So instead I used my innovative mind and tweaked the mint chocolate cake cookies to be red velvet cake cookies!
So here's to you, AndrewCat! Thanks for the good idea!
They're super soft cookies,
and I was thinking the reason for that would be the preservatives in the
cake mix. That's just a hypothesis, and to find out for sure I would
have to do a well designed experiment, which would probably involve me
making my own cake mix. But I'm not exactly sure how I would go about
doing that.
Something kind of weird happened when I was mixing up the dough for these, and the other cake cookies too as a matter of fact. There would be clumps of flourstuff still in it, even when it was all mixed. And not just a few small bits, either. It was a substantial amount of substantial size. I wonder if there's something to research there, too...
The cream cheese icing recipe was from Food Network. All of the comments were praising it for how good it tasted, so I figured it would be safe to make. And it is good. Nothing out of this world and I would pay a million dollars to taste it, but good. I would totally make it again. And the amount was pretty much perfect for the number of cookies. I had some frosting left over, but that's just more frosting! Not the worst problem to have.
Recipe:
1 box red velvet cake mix
2 eggs
1/2 cup butter, melted
3 tablespoons brown sugar
1/2 cup butter
1/2 cup cream cheese (I used neufchâtel)
2 cups powdered sugar
1 teaspoon vanilla
Combine cake mix, eggs, butter, and vanilla and stir until mixed. Refrigerate if you feel the mixture is too soft, up to 30 minutes. Roll into balls (about a tablespoon) and bake at 350 for 7 to 9 minutes.
Beat butter and cream cheese. Add powdered sugar and beat until mixed. Add vanilla and beat again.
I got 35 cookies out of the mix. And after you frost them, make sure to let the icing harden a little before you stack them, or else they'll stick together.
You ever get that feeling that you want a condiment? Like if I want ketchup, then I eat french fries.
Well, I wanted cream cheese icing. So I asked my friends what I should do about that conundrum, and they suggested that I made red velvet cake. One friend in particular, who requested that they go by the pseudenom AndrewCat.
Good idea! But the problem was, I didn't want to make another cake for no one. So instead I used my innovative mind and tweaked the mint chocolate cake cookies to be red velvet cake cookies!
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| Go Hokies! |
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| Ski-U-Mah! Go Golden Gophers! |
Something kind of weird happened when I was mixing up the dough for these, and the other cake cookies too as a matter of fact. There would be clumps of flourstuff still in it, even when it was all mixed. And not just a few small bits, either. It was a substantial amount of substantial size. I wonder if there's something to research there, too...
The cream cheese icing recipe was from Food Network. All of the comments were praising it for how good it tasted, so I figured it would be safe to make. And it is good. Nothing out of this world and I would pay a million dollars to taste it, but good. I would totally make it again. And the amount was pretty much perfect for the number of cookies. I had some frosting left over, but that's just more frosting! Not the worst problem to have.
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| Pre Bake |
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| Post Bake |
1 box red velvet cake mix
2 eggs
1/2 cup butter, melted
3 tablespoons brown sugar
1/2 cup butter
1/2 cup cream cheese (I used neufchâtel)
2 cups powdered sugar
1 teaspoon vanilla
Combine cake mix, eggs, butter, and vanilla and stir until mixed. Refrigerate if you feel the mixture is too soft, up to 30 minutes. Roll into balls (about a tablespoon) and bake at 350 for 7 to 9 minutes.
Beat butter and cream cheese. Add powdered sugar and beat until mixed. Add vanilla and beat again.
I got 35 cookies out of the mix. And after you frost them, make sure to let the icing harden a little before you stack them, or else they'll stick together.
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