These scrumptious cookies have almost a velvety texture. They are shaped like a cookie but they have a softer texture like a cake so, they are a cake cookie. Everyone loves when I make this shortcut red velvet cake cookies recipe. I hope you do too!

Red velvet cakes, cupcakes and cookies huge lately, as they say “all the rage” and almost every bakery, cupcake shop and restaurant has their own version.

 Many years ago when I lived in Atlanta, one of my neighbors brought me a plate of red velvet cookies that were so yummy. I never forgot those cookies. She moved away before I moved back to New York and never got a chance to ask her for the recipe.

Skipping many years later, married, kids, starting a food blog. I knew there had to be a red velvet something on my blog. Since the recipe I’m sharing with you today was one I made many times before I started the blog and it was so easy to throw together using a cookie mix, it  was a great recipe for busy moms like me. Well, busy anyone that likes red velvet cake, cupcakes, cookies, but, does not have the time to do scratch. So here is my shortcut version of what I remembered those wonderful cookies that my sweet neighbor baked for me back in Atlanta.

The photo is the original after my daughter was born and made these many times for family and friends. I never changed it when I put them on my blog. I probably should one of these days but, for now, I still like it just the way it is. Most importantly, the cookies are delectable!

 Shortcut Red Velvet Cake Cookies

Yields: 32 cookies

Nutrition: per 2 cookie – calories 144.7 fat 5.8 g, sat 2.5 g, carbs 22.1 g, sugars 12.4 g, protein 1.8 g, fiber 0.4 g

WW Smart Points: 6 – WW Points Plus: 4

♥️♥️♥️♥️♥️♥️

What you’ll need to make these shortcut red velvet cake cookies…

Ingredients:

• 1 pouch (17.5 ounces) sugar cookie mix, I used Betty Crocker
• 1/4 cup unsweetened cocoa powder (not Dutch processed)
• 1/4 cup unsalted butter, softened
• 1/4 cup light sour cream, not fat free
• 1 1/2 tsp vanilla extract
• 1 large egg lightly beaten
• 1 tbsp red food coloring
• colored nonpareil sprinkles, about 2 to 3 tbsp

Here’s how to make a batch of shortcut red velvet cake cookies…

Directions:

1. Preheat oven to 375 degrees. Have 2 cookie sheets ready lined with parchment paper.
2. 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.
3. Add in the rest of the ingredients (except the sprinkles or powdered sugar). You can now switch to a wooden spoon or rubber spatula.
4. 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
5. Spoon batter onto cookie sheet to make 16 cookies. Sprinkle nonpareils 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.
6. Spoon out 16 more cookies from the dough and repeat step 4.
7. Let cool for about 15 minutes on wire rack.

Enjoy the red velvet deliciousness!

Here is another very old red velvet cupcake recipe to check out…

Red Velvet Cupcakes with Fluffy Marshmallow Frosting

Thanks for stopping by. I hope you enjoyed todays featured recipe. To collect and save this or any favorite recipe, pin on Pinterest. It’s a great way of saving for later on. I’m lease stop back again soon. There’s so many more recipes to see both sweet and savory. New ones too!
Bye for now…