Red velvet cake batter cookies.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 4 hrs 30 mins |
| Total Time: | 4 hrs 55 mins |
| Servings: | 24 |
| Yield: | 24 cookies |
Ingredients
- 1 (15.25 ounce) package red velvet cake mix
- 1 cup cake flour
- 1 cup unsalted butter, melted
- 2 large eggs
- 2 tablespoons evaporated milk
- 2 drops red food coloring
- white decorator icing as needed
Instructions
- Combine cake mix, cake flour, melted butter, eggs, evaporated milk, and food coloring in a large bowl. Mix with an electric mixer on slow speed until fully combined. Cover the bowl with plastic wrap and place in the refrigerator for at least 4 hours, but best if overnight. The longer the dough sits, the easier it is to roll out and cut.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
- Roll dough on a lightly floured piece of parchment paper to a thickness of 1/8 or 1/16 inch. Cut cookies with a snowflake-shaped cookie cutter and place on the prepared cookie sheet. Dust off any flour from the top of the cookies with a brush or paper towel.
- Bake in the preheated oven for 6 to 7 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely, 25 to 30 minutes more.
- Decorate fully cooled cookies as desired with icing.
- The red food coloring is optional, but will add an intense red color to the cookies.
- I didn’t have a snowflake cookie cutter so I used a flower cutter and it worked just as well. You could also use a heart-shaped cookie cutter for Valentine’s Day.
Nutrition Facts
| Calories | 173 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 6 g |
| Sodium | 117 mg |
| Sugars | 0 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |