Sinful Red Velvet Cookies – a delicious recipe with brick cream cheese, butter, egg, vanilla, red velvet cake mix, confectioners. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large bowl with an electric mixer, cream the cream cheese and butter until smooth.
2
Beat in the egg.
3
Beat in the vanilla extract.
4
Beat in the cake mix.
5
Cover and refrigerate for at least 2 hours to firm up so that you can roll the batter into balls.I've chilled batter overnight and it comes out fine.
6
After batter has chilled and you're ready to make the cookies, preheat the oven to 350u00b0F.
7
Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar.
8
Place on an ungreased cookie sheet, 2 inches apart.
9
Bake 12 minutes. The cookies should remain soft and gooey.
10
Cool completely and sprinkle with more confectioners' sugar, if desired.
11
To make these devilishly rich, I also top the cookies with cream cheese frosting, which is simple to make. I use Bev's Cream Cheese Frosting (recipe #55530), but double the vanilla. Or, if I'm making them for people I know have more of a savory tooth than sweet, I'll triple it to a full tablespoon.
335
kcal
Calories
34
g
Fat
2
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 (8 ounce) brick cream cheese, room temperature, 1/2 cup butter, room temperature (1 stick), 1 egg, 1 tablespoon vanilla extract, and more.
Yes, Sinful Red Velvet Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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