Cake batter cookies were always my go-to recipe for every occasion when I was too lazy to make cookies from scratch. They’re basically fool proof and taste like cake but with less effort. Plus, half the time I would just eat the dough before making a few cookies out of it. They’re the best. Little did I know there would be such a big world outside of my standard soft, thick cake batter cookies. Then I realized I could use cake mix to make roll-out cookies! Even better, I could make RED VELVET roll-out cookies. Red velvet is pretty hard to make from scratch because most people don’t have the ingredients for it in their cabinet, so the cake mix route is a much easier one to go.
Plus, you can make them into cute peek-a-boo cookies if you have multiple sized cookie cutters. And yes, that’s totally the proper term (not really).
Ingredients (makes 20-25 cookies):
- 1 box red velvet cake mix
- 1 egg
- 1/2 stick butter, soft
- 1 tsp vanilla
- Cookie cutters (1 large heart, 1 smaller one)
Cream cheese filling:
- 1 8oz package of cream cheese
- 2 cups powdered sugar
- 2 tsp vanilla extract
If you pay really close attention to cake mix boxes (which I wouldn’t expect you to), the ounces have actually decreased in size over the time, but the cookies recipes have not. Back in the day (I say that as if I’m 40, not 23), you would buy an 18 oz. package of mix, but today it’s more like 15-16 oz. Yeah, we’re totally getting jipped. Nonetheless, this recipe works well, despite the shrinking amount of dry ingredients in a box of cake mix.
First, beat together the butter and egg until the butter is no longer lumpy. Mix in the vanilla, followed by the cake mix. Mix on medium and scrape the bowl as you go. It will be really sticky, so leave it in the fridge for at least an hour, but longer is better. You could even give it 30 minutes in the freezer if you’re in a hurry.
Pull the dough out onto a floured surface and massage it with your hands, letting the flour soak into the dough. It should become less sticky the more you massage it. Knead in a little more flour if needed. Using a floured rolling pin, roll the dough out until it is about 1/4 inch thick. Cut with your cookie cutters and move the cut-outs to a lined cookie sheet.
If you want to make these two-layer cookies with cream cheese filling like I did, use two different sized cookie cutters. Cut all cookies with the large one first. Set aside half of them, and press the smaller cutter into the middle of the others, setting aside the small middle cookies so you can get even more out of your batch.
Bake all cookies on 350 degrees for 8-10 minutes until the edges are slightly hardened and the cookies no longer appear doughy. Let cool for several minutes.
To make the cream cheese filling, cream together the cream cheese and powdered sugar. Mix in the vanilla and beat until creamy. From there, you can use a piping bag to pipe designs on your cookies or spread the cream cheese on the whole cookies and place the others on top so that the cream cheese peeks through the shape.
You can follow this recipe with any cake mix now, and they will be incredibly easy to make for any occasion. It’s almost Valentine’s Day, so break out the heart-shaped cookie cutters and get baking on these red velvet roll-out cookies. Enjoy!