- 1 (18.25 oz) box of red velvet cake mix
- 2 eggs, lightly beaten
- ½ cup vegetable oil
- 1 (8 oz) package cream cheese, softened
- ¼ cup butter, softened
- 2 teaspoons milk
- 1 teaspoon vanilla
- 3-4 cups powdered sugar (depending on the consistency you like)
- Preheat the oven to 375 degrees.
- Mix together the cake mix, eggs, and oil in a large bowl. Roll the dough into balls the size of walnuts. Place 2 inches apart on ungreased baking sheets.
- Bake in the preheated oven until the tops start to crack, about 8 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- In a large bowl combine cream cheese, butter, milk, and vanilla. Add the powdered sugar 1 cup at a time, mixing well with each addition. If consistency is too stiff, add more milk.
- Spread a generous amount of icing on the bottom of a cookie, sandwich it with another cookie, pressing firmly so that the icing comes all the way out to the edge. Repeat with the remaining cookies.
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