Red Velvet Christmas Cookies

Last week I mentioned my red velvet Christmas Cookies in my Christmas fudge blog. Well, I had a lot of requests for the recipe, so after making a batch of them this week, and sampling far too many of them, I decided I needed to share the recipe so you can enjoy them as much as we do!

The recipe isn’t original. I found it on several websites as well as quite a few Pinterest boards. But one thing is totally true; they are delicious!! Yes, I modified them just a bit, but the end justifies the means, as the saying goes. In fact they’re so good my best friend (who does NOT like cooking in any way!) asked me to show her how to make them for their church cookie exchange!

red-velvet-crinkle-cookies9-editsrgbRed velvet is a special taste, although many people say they can’t tell the difference between red velvet and chocolate. Perhaps it’s the red color, or perhaps it’s just what the name seems to imply; a richness that you can’t get just anywhere, or in any other recipe.

I will warn you, rolling them into balls to put on the cookie sheets will most definitely turn your hands red! No matter how chilled the dough is! It also helps to rub confectioners’ sugar on your hands (instead of flour) during the process so the dough won’t stick quite as much. But the finished product is worth it. If you love red velvet desserts as much as we do, that is!

So here is the recipe we used. Feel free to enjoy And a word of advice from my husband; they’re even better warm from the oven and served with vanilla ice cream!

 

 

Sinful Red Velvet Cookies

8 oz cream cheese, softened (the last time I made them I had to run to store to get the cream cheese before we went to dinner and ended up bringing it inside the restaurant in my purse to soften while we ate!)

1 stick butter, softened (I never use anything but real butter)
1 egg, room temperature
1 tbl vanilla
18 oz box red velvet cake mix
3/4 c white baking chips

Beat cream cheese and butter until smooth. Beat in egg and then vanilla.

Beat in cake mix. Blend in chips by hand.

Cover mixture and chill at least 2 hours until easy to handle.

Roll into tablespoon size balls and roll in confectioners’ sugar. Place 2″ apart on ungreased cookie sheet. I usually make a slight thumbprint on each one before baking.

Bake in preheated oven at 350 degrees for 12 minutes. Cookies will be soft and gooey. Sprinkle with more confectioners’ sugar and red sprinkles for a festive touch.

Remove to wire rack and let cool. Store in airtight container.

And watch them quickly disappear!

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