More Red Velvet? Yes, Please!

If you are on a diet or watching your sugar, you are invited to look away. Because there is no resisting the power of red velvet. A velvet Elvis painting, yes. But red velvet? No.

I make snacks for the Bible Study group we host at our house on Wednesday nights. Last week, I wanted to make something special in honor of Valentine’s Day, but several people weren’t going to be able to make it, so I waited until this week to make Red Velvet Cookie Sandwiches. With Cream Cheese frosting. Oh yes. After my cupcake from Rick’s, I’m on a red velvet kick. And these were so good!

First, bake the cookies. (Recipe below.) I use a cookie scoop so the cookies are all about the same size. And if you refrigerate them for a while before baking, they spread less and are puffier. Sometimes you have to add a minute to the cooking time to compensate, though. I always bake cookies on my stoneware pans from Pampered Chef. They’re the best! (No, they didn’t pay me to say that, but I wouldn’t object if they wanted to hook a girl up with some kitchen stuff.) After the cookies cool, match them up to make sure you have two cookies of equal size. Then, and this is the really hard part, open a can of cream cheese frosting. I know. I totally cheated. But if you want to make your own, feel free.

Using an offset spatula (if you have one), scoop some frosting onto one of your cookies and spread. Gently place the partner cookie on the top and put aside to set. The frosting takes a while to set, and I ended up putting these in the fridge for a while to firm up the frosting a bit. If you don’t want the frosting to squeeze out from in between the cookies at all, you’ll have to wait for it to set before placing the other cookie on top.

Meanwhile, allow your child to lick the beaters from the cookies, staining his hands and face red. And enjoy!

Cake Mix Cookies

1 boxed cake mix, any flavor (Use Red Velvet for the cookies above)

1 stick butter, softened

1 egg

3-4 tsp water

Any mix-ins or flavorings desired (I usually leave them plain)

Soften the butter, and add the egg. Beat 3 minutes until the egg and butter are fluffy and light yellow. (You don’t have to do this step, but if you do, the cookies will be fluffier.)

Add the cake mix and mix until just combined. If you want to add anything special (nuts, chocolate chips, etc.), do it now and mix until combined.

Add water 1 tsp at a time until the dough reaches the consistency you’d like.* It should be stiff but not dry.

Bake at 350 for 9-12 minutes (add 1 minute if dough was refrigerated). DO NOT BE FOOLED – the cookies will not look done, and they will be pretty squishy. (If you are using a light-colored cake mix like white or yellow, watch for browning. Once you see the slightest bit of brown on the cookies, take them out of the oven immediately.) Let them sit on the hot pan for several minutes before carefully moving to a cooling rack. Cool completely.

The above cooking time is for a soft, chewy cookie. If you prefer more crispy cookies, bake 13-14 minutes.

These are great alone or made into sandwich cookies. The possibilities are endless! You could add some flavored extract and change them up. I’m thinking some mint added to chocolate cookies sounds pretty good!

*Every cake mix is different, depending on brand and flavor. No two mix up the same! Chocolate seems to need more water than a white cake mix for some reason. Also, white cookies seem to spread more and come out thinner, the chocolate spreads less and is a little more puffy. I don’t know why…I’m not Alton Brown. Though I would love for him to answer that one. I bet he’ll get right on it.

I’d love to hear what kind of Cake Mix Cookies are your favorite!