Fluffy and moist red velvet cookies straddle the line between cookie and cupcake. Photo courtesy Betty Crocker.
Cookie Mix Recipes
Page 7: Red Velvet Rich &
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Red Velvet Rich &
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.
- Preheat oven to 375°F.
- In large bowl, stir cookie mix, cocoa, butter, sour cream, food color and egg until soft
- Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.
- Bake 8 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely,
about 15 minutes.
- Frost cooled cookies with frosting. Sprinkle with nuts. Store tightly covered at room temperature.
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Recipes courtesy Betty Crocker. All other material