Wednesday, December 8, 2010

Rich and Creamy Red Velvet Cookies- Great Christmas Recipe!

I took these cookies last night to a Ladies Meeting Cookie Swap, and they were well received!

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/3 cup unsweetened cocoa
1/4 cup butter or margarine, softened
1/4 cup sour cream
1 tablespoon red food color
1 egg
3/4 to 1 cup Betty Crocker® Rich & Creamy cream cheese frosting
1/4 cup chopped nuts

  1. Heat oven to 375°F. In large bowl, stir cookie mix, cocoa, butter, sour cream, food color and egg until soft dough forms.
  2. Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.
  3. Bake 8 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
  4. Frost cooled cookies with frosting. Sprinkle with nuts. Store tightly covered at room temperature.
Some things that I did were: Instead of using just red food coloring, I also made some green ones as well. They tasted just the same, and were a bit more festive than just red. I also did not use nuts. Since some people just don't like nuts, and some are alergic ( my hubby ), I nixed the nuts and just did Christmas sprinkles. Those looked really cute I think. Another little tip would be to flatten the cookies a bit before cooking. The first batch I didn't really do this to, and the tops came out kind of mis-shapen. I just didn't like how they looked. When I flattened the tops, the icing went on much nicer, and the whole cookie had a prettier appearance.

Unfortunately, I don't have a picture of my own cookies. I thought I would have extra's to bring home, but that didn't happen.

Try the recipe yourself, and tell me what you think!

Recipe courtesy of

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