Do these need to be refrigerated because of the cream cheese frosting?
I am always a food poisoning freak. I am always taking extra precautions, just in case, because I never want anyone to get sick.
With these cookies, they are actually more delicious, when they are refrigerated. They honestly taste better, and the cream cheese frosting tastes more delicious, cold.
We definitely recommend refrigerating them. They will be fine sitting out for an hour or so, when serving, but refrigerating them is definitely recommended.
Why did my cookies go flat after I took them out of the oven?
My cookies did go flat a little after taking them out of the oven and cooled. However, this will depend greatly on what kind of cake mix you use.
Most of them will have the same ingredients, but they could use more or less baking soda or flour, which helps the cookies grow up and out.
You can always add a dash extra to your dough, but even if they are a little flat, they will still be delicious.
Looking for another Valentine’s Day dessert? Watch how to make this one, perfect for chocolate lovers:
Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make them.
Each recipe is tried and true, so you know your family will love them. Even the picky eaters will go crazy for these recipes.
This Chili’s Molten Lava Cake is so easy to make and full of flavor. You will love
Looking for more Valentine’s Day recipes? Here are a few of our favorites:
- Red Velvet Oreo Sandwich Cookies
- Red Velvet Popcorn
- Red Velvet Kiss Cookies
- Red Velvet Cake Bites
- Red Velvet Cheesecake Dip
Red Velvet Whoopie Pie Sandwich Cookies
- 15.25 ounces cake mix Red Velvet
- 2 eggs lightly beaten
- ½ cup vegetable oil
- 8 ounces cream cheese softened
- ¼ cup butter softened
- 2 teaspoons milk
- 1 teaspoon vanilla
- 3 cups powdered sugar more or less for consistency
- 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.
- Mixing Bowl
- Baking Sheet
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