Soft, chewy red velvet cookies with cream cheese frosting! The perfect sweet and tangy combo. So pretty and festive, perfect for Christmas or Valentine’s Day!

Red Velvet Cookies

My Christmas cooking kicks off with a recipe I’ve been wanting to try since I was 9 years old…I can’t believe I’ve waited nearly 20 years for something so easy, so tasty and so pretty!

Does anyone else have a ton of bookmarked cook books, magazine clippings and pins that you never get around to trying?

I might make it a New Year’s Resolution to try a recipe from my stockpile once a week.

But let’s get back to the cookies on hand!

These cookies start with a boxed cake mix so they couldn’t be quicker.

I use Duncan Hines brand and that’s the only one I’ve tried for these with fantastic results.

They bake up moist and chewy with lovely crinkles on top.

I can’t wait to try other flavor combinations. Spice cake with cream cheese frosting is another favorite of mine, and a light, luscious lemon would be supreme.

UPDATE: I made the lemon sandwich cookies and they were a huge hit! I also made a light and fluffy lemon ricotta version.

And who doesn’t love the combination of red velvet cake with cream cheese frosting?

Delicious anytime, but especially festive during the holidays! So pretty for Valentine’s Day too.

For the chocolate lovers, check out my Red Velvet Oatmeal Fudge Bars – deliciously chewy oatmeal cookies filled with a layer of fudge!

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Christmas Cookies Video!

Red Velvet Cookies

Yield: 24 cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Thick, chewy red velvet cookies sandwiched around classic cream cheese frosting.

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Ingredients

• 1 box red velvet cake mix
• 2 large eggs
• 1/3 cup vegetable oil
• 4 ounces cream cheese, room temperature
• 4 tablespoons butter, room temperature
• 1/4 teaspoon vanilla
• 2 cups powdered (confectioners) sugar

Instructions

1. Preheat oven to 350°F. Line cookie sheets with parchment or silicone mats.
2. In a large mixing bowl, beat cake mix, eggs and oil until well combined. Dough will be stiff.
3. Roll into 1-inch balls and place 2 inches apart on prepared pans. Flatten balls slightly. Bake for 8-10 minutes, or until set around edges.
4. Cookies will be very puffy, but flatten as they cool. Remove to wire rack to cool completely before frosting.
5. For the frosting, beat cream cheese and butter until smooth. Mix in vanilla. Slowly incorporate powdered sugar, then whip until light and fluffy.
6. Pipe or spread onto the bottom side of half the cookies. Top with remaining cookies to form sandwiches.

Notes

This recipe was tested with Duncan Hines brand.

Did you make this recipe?

Leave a comment below! Or tag @kitchengidget on Instagram with the hashtag #kitchengidget

Shared with Weekend Potluck!

P.S. If you like these, try my Peppermint Mocha version!

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