I can’t help it, I’m a sucker for red velvet. But I’m even more of a sucker for: it’s holiday time and I’m really busy and I need to make dairy free holiday cookies like yesterday. In a panicked rush to make some cookies for the mailman and our neighbors before Christmas Eve, I found this recipe for red velvet cookies from rufflesandtruffles.com. I believe the recipe was originally adapted from Duncan Hines, but no matter where it came from, these things are easy to make, easy to adapt to dairy free and good!
They only have five ingredients. I was hesitant at first to use a cake mix to make cookies — I’m not a huge fan of cakey cookies, but these were good. I’m pretty sure I ate all the extra ones. One look at my hips post holidays confirms every bite. Here’s the recipe, with my only original notation being that used dairy free butter:
6 tbsp butter (non-dairy if needed)
1 cup powdered sugar, sifted
1 tsp cornstarch
1 box red velvet cake mix
1. Preheat oven to 375 degrees. In a small bowl, melt butter and set aside to cool (I chilled in the refrigerator and it worked well).
2. Sift powdered sugar into a shallow dish and mix in the cornstarch. Set aside.
3. Pour cake mix, the cooled melted butter, and eggs in a large mixing bowl. Mix with a spatula until well blended. (I used Kitchenaid mixer with flat attachment) A dough will form from this combination.
4. Use a small scoop to form 1 inch balls of the dough; drop and roll each in the powdered sugar, and place the balls on a greased baking sheet about 2 inches apart from one another. Bake for about 9-11 minutes, until the dough is fully set.
5. Transfer cookies to a wire rack to cool. Store in an airtight container to preserve.