Ingredients
24
24 servings
- •1 (15.25 ounce) package red velvet cake mix
- •1 cup cake flour
- •1 cup unsalted butter, melted
- •2 large eggs
- •2 tablespoons evaporated milk
- •2 drops red food coloring
- •white decorator icing as needed
Instructions
- Combine cake mix, cake flour, melted butter, eggs, evaporated milk, and food coloring in a large bowl. Mix with an electric mixer on slow speed until fully combined. Cover the bowl with plastic wrap and place in the refrigerator for at least 4 hours, but best if overnight. The longer the dough sits, the easier it is to roll out and cut.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
- Roll dough on a lightly floured piece of parchment paper to a thickness of 1/8 or 1/16 inch. Cut cookies with a snowflake-shaped cookie cutter and place on the prepared cookie sheet. Dust off any flour from the top of the cookies with a brush or paper towel.
- Bake in the preheated oven for 6 to 7 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely, 25 to 30 minutes more.
- Decorate fully cooled cookies as desired with icing.
Nutritional Facts
Per 24 servings
- Calories: 173
- Carbohydrate: 20g
- Fat: 10g
- Fiber: 1g
- Protein: 2g
- Sugar: 0g
Related Recipes
Red Velvet and White Chocolate Chunk Cookies
Red Velvet Cake with Buttercream Frosting
Red Velvet Shortbread Cookies
Red Velvet Cake
Moist Red Velvet Cupcakes
Homemade Red Velvet Cake with Cream Cheese Frosting
Red Velvet Cake I
So Moist Red Velvet Cake
Red Velvet Cake III
Red Velvet 'Box' Cinnamon Roll
Red Velvet Cake II
