Sinful Red Velvet Cookies

By rdow

Ingredients

• 1 (3 1/3 ounce) brick cream cheese, room temperature
• 1/4 cup butter, room temperature (1 stick)
• 1/2 egg
• 1/2 tablespoon vanilla extract
• 1 (7 1/2 ounce) boxes red velvet cake mix
• 1/2 to taste confectioners' sugar, for rolling and dusting

Details

Servings 10
Preparation time 5mins
Cooking time 22mins

Preparation

Step 1

1 In a large bowl with an electric mixer, cream the cream cheese and butter until smooth.
2 Beat in the egg.
3 Beat in the vanilla extract.
4 Beat in the cake mix.
5 Cover and refrigerate for at least 2 hours to firm up so that you can roll the batter into balls.I've chilled batter overnight and it comes out fine.
6 After batter has chilled and you're ready to make the cookies, preheat the oven to 350°F.
7 Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar.
8 Place on an ungreased cookie sheet, 2 inches apart.
9 Bake 12 minutes. The cookies should remain soft and gooey.
10 Cool completely and sprinkle with more confectioners' sugar, if desired.
11 To make these devilishly rich, I also top the cookies with cream cheese frosting, which is simple to make. I use Bev's Cream Cheese Frosting (recipe #55530), but double the vanilla. Or, if I'm making them for people I know have more of a savory tooth than sweet, I'll triple it to a full tablespoon.