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Dec 02

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Light and Lovely Red Velvet Cake Cookies

Light and Lovely Red Velvet Cake Cookies

 

Red velvet cakes, cupcakes and cookies have been huge lately and almost every bakery, cupcake shop and restaurant has their own version — of course most of the time theirs are loaded with fat and calories. Many years ago when I lived in Atlanta, before I started catering, one of my neighbors brought me a plate of red velvet cookies that were so yummy. I never forgot how wonderful those cookies tasted. When I started catering I always had requests to make red velvet cake so I came up with a recipe but of course way back then I put tons of butter and sugar in it.

So here is my new and improved slimmer version of those wonderful cookies I had in Atlanta. Now I make these with cake mix and they are so easy to put together in no time at all. We all love them around here and I hope you all love them in your home too!

Nutrition: per 2 cookies – calories 149.4, fat 4.9 g, carbs 24.6 g, fiber 0.5 g, sugar 12.8 g, sodium 121 mg, protein 2.1

Light and Lovely Red Velvet Cake Cookies

Makes 32 nice size cookies
Ingredients:
  • 1 pouch (1lb 1.5 oz) Betty Crocker sugar cookie mix
  • 1/4 cup unsweetened cocoa (not Dutch processed)
  • 1/4 cup butter
  • 1/4 cup light sour cream
  • 1 1/2 tsp vanilla extract
  • 1 egg lightly beaten
  • 1 tbsp red food coloring
  • Colored sprinkles or powdered sugar for decoration (optional)

 

Directions:
Preheat oven to 375 degrees. Have 2 cookie sheets ready lined with parchment paper.
  1. In a large mixing bowl using a wire whisk, mix together cookie mix and sift in the cocoa powder. This is an important step so you don’t get clumps of cocoa powder.
  2. Add in the rest of the ingredients (except the sprinkles or powdered sugar). You can now switch to a wooden spoon or rubber spatula.
  3. When all is combined, place in fridge for about 1/2 hour to firm up just a little (its okay if you skip this step). This step makes the batter a little softer and easier to work with
  4. Spoon batter onto cookie sheet to make 16 cookies. If you like, throw a few sprinkles over each cookie. Bake on middle rack of oven one cookie sheet at a time. After 4 minutes turn the cookie sheet around and bake another 4-5 minutes. The cookies will look set. Try not to over bake.
  5. Spoon out 16 more cookies from the dough and repeat step 4.
  6. Let cool for about 15 minutes on wire rack. Sprinkle with powdered sugar (optional)

ENJOY this wonderful treat!

More Fabulous Cookie Recipes:

Spiced Pumpkin Cookies

Spiced Pumpkin Cookies

Delicious Gluten Free Chocolate Chip Oatmeal Cookies

Delicious Gluten Free Chocolate Chip Oatmeal Cookies

Luscious Lemon Glazed Cookies

Luscious Lemon Glazed Cookies

 

 

 

 

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