Photography: John Paul Urizar. Styling: Michele Cranston. Photochef: Kathy Knudsen.
These cheat’s red velvet cookies are made using a vanilla cake packet mix, and sandwiched together with cream cheese icing. They’re perfect for morning or afternoon tea, or a special celebration.
For another red velvet variation that’s perfect for a party, make these cute red velvet cupcakes with chocolate buttercream.
Ingredients
Method
Preheat oven to 180°C (160°C fan-forced). Grease and line two large baking trays.
Place cake mix and cocoa in a large bowl and stir until well combined.
Add 2 tablespoons water and the food colouring to melted butter and stir until well combined. Add butter mixture to cake mixture and stir until combined.
Roll tablespoons of mixture into 20Â balls. Place cookies 3cm apart on prepared trays. Press 4 chocolate chips onto each cookie. Bake for 10-12 minutes or until lightly browned and chocolate chips have softened. Cool red velvet cookies on tray.
CREAM CHEESE FILLING Beat cream cheese with icing sugar mixture and vanilla bean paste until smooth, creamy and spreadable.Â
Place a generous dollop of cream cheese mixture on half the cooled red velvet cookies, top with remaining red velvet cookies and press gently.
How do I store the red velvet cookies?
To store, place cookie sandwiches in an airtight container in the refrigerator. However, as the red velvet cookies are a soft-style cookie, the Test Kitchen recommends consuming them on the day of making.
Does the Test Kitchen have a red velvet cake recipe?
Yes, we do! Try this decadent two-layer red velvet cake with cream cheese frosting.
