I mean if we’re going to have red velvet cake then red velvet cookies needs to happen just because and I have the perfect cookie recipe for you. I started making these cookies back in 2012 for Valentine’s Day and they instantly became a hit a hit with my friends and family. If I can be totally honest, they are not my favorite cookie to make because it gets a little messy but they are worth the mess and so easy to make. If you love red velvet and no longer want to feely guilty about having 2 pieces of cake in one sitting, then these classic red velvet and cream cheese flavored cookies are what you need. They are moist, soft, and full of deep rich flavors.
Making Red Velvet Cookies
Set your butter, cream cheese, and egg out to bring to room temperature. You should do this 30-45 minutes before using. Once your butter and cream cheese is soft, cream them using an electric mixer on medium high until the butter and cream cheese are light and fluffy. Add in the egg and vanilla extract and continue to mix until well combined.
You won’t need the entire box of cake mix, so measure out 2 cups of cake mix. Gradually add the cake mix into the butter mixture and mix on medium speed until the dough starts to form and there is no visible dry mix. Feel free to use a wooden spoon to mix by hand. I do both because I like to make sure everything is combined and nothing is settling at the bottom on the bowl.
Wrap the dough in plastic wrap and refrigerate for at least 2 hours or overnight. When you’re ready to bake remove the dough from the oven and let it sit for about 10 minutes or so. Preheat the oven to 350 degrees and line your baking sheets with parchment paper. Grab 2 bowls and add the granulated sugar to one bowl. In the other bowl add the confectioner sugar and cornstarch, mix well.
Using a medium sized cookie scoop or spoon, scoop the dough and form a smooth ball; you can use your hands. Roll the dough ball in the granulated sugar and then heavily coat it in the confectioner sugar. Do not shake off any excess sugar. Line your baking sheet with your sugar coated cookies (9-12 cookies per sheet). Bake for 12 minutes and cool the cookies on the baking sheet for 2-4 minutes before transferring to a cooking rack. Enjoy!