Ingredients

The following ingredients have 4 Servings
  • 1 box red velvet cake mix
  • 2 large eggs
  • ⅓ cup butter (melted and cooled slightly)
  • 2 teaspoons vanilla extract
  • ½ cup powdered sugar
  • 4 ounces cream cheese (softened)
  • 4 tablespoons unsalted butter (softened)
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar

Instruction

  • Preheat the oven to 375°F. Line sheet trays with parchment paper, set aside.
  • Place the cake mix, eggs, butter, and vanilla extract in a large bowl. Mix together with an electric hand mixer until there are no dry patches.
  • Place the ½ cup powdered sugar in a bowl.
  • Place 1 tablespoon-sized dollop of the dough directly into the powdered sugar. I like to use a 1 tablespoon-sized cookie scoop for this. Roll the dough around in the powdered sugar, tap the excess sugar off and place them directly onto the prepared sheet tray, 3 inches apart.
  • Bake for 7-9 minutes, the cookies will slightly spread, crack on top and appear set, with no wetness to the cookies once done. Let them cool on the sheet tray for 10 minutes, then transfer to a wire rack to cool completely.
  • While the cookies are cooling, make the frosting. Place the cream cheese and butter in a medium-sized bowl, with an electric hand mixer, whip until smooth. Add the vanilla and the powdered sugar to the bowl a little at a time until fully mixed in. Turn the mixer on to medium-high speed and whip for 2 minutes.
  • Place about 2 teaspoons worth of the frosting on the bottom of a cookie. Top with another cookie, gently press down to make a sandwich. Repeat with the remaining cookies, there may be a little bit of frosting leftover.