Fluffy and moist red velvet cookies straddle the line between cookie and cupcake. Photo courtesy Betty Crocker.




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December 2010

Product Reviews / Main Nibbles / Cookies

Cookie Mix Recipes

Page 7: Red Velvet Rich & Creamy Cookies


This is Page 7 of an 8-page article. Click the black links below to view the other recipes.



Red Velvet Rich & Creamy Cookies

A touch of cocoa gives these cookies a kiss of chocolate flavor, and sour cream makes them as moist as their namesake cupcake.


  • 1 pouch (1 lb 1.5 oz) sugar cookie mix
  • 1/3 cup unsweetened cocoa
  • 1/4 cup butter or margarine, softened
  • 1/4 cup sour cream
  • 1 tablespoon red food color
  • 1 egg
  • 3/4 to 1 cup cream cheese frosting*
  • 1/4 cup chopped nuts

*Can be store-bought or homemade, but if you use homemade, the frosted cookies must be stored in the refrigerator.


  1. Preheat oven to 375°F.
  2. In large bowl, stir cookie mix, cocoa, butter, sour cream, food color and egg until soft dough forms.
  3. Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.
  4. Bake 8 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
  5. Frost cooled cookies with frosting. Sprinkle with nuts. Store tightly covered at room temperature.



Continue To The Next Recipe: Rosemary-Lemon Cream Scones

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Recipes courtesy Betty Crocker. All other material

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