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Red Velvet Rich and Creamy Cookies

Prize-Winning Recipe 2010! Create rich and dreamy cookies reminiscent of the classic red velvet cake.

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( 1034 Ratings)

1034 Ratings

5 Stars 77%

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1 Stars 10%

Member Reviews ( 161 )

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Prep Time 1 hr 10 min
Total Time 1 hr 10 min
Servings 36

Ingredients

1: pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/3: cup unsweetened cocoa

1/4: cup butter or margarine, softened

1/4: cup sour cream

1: tablespoon red food color

1: egg

3/4: to 1 cup Betty Crocker® Rich & Creamy cream cheese frosting

1/4: cup chopped nuts

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Directions

1 Heat oven to 375°F. In large bowl, stir cookie mix, cocoa, butter, sour cream, food color and egg until soft dough forms.
2 Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.
3 Bake 8 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
4 Frost cooled cookies with frosting. Sprinkle with nuts. Store tightly covered at room temperature.

EXPERT TIPS

Expert Tips

For even baking, make sure cookies are of the same shape and size.

Be sure to use unsweetened baking cocoa found in the baking aisle for these cookies.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 100
Calories from Fat: 40),

% Daily Value

Total Fat: 4 1/2g; 4 1/2%
(Saturated Fat 1 1/2g, 1 1/2% Trans Fat 1g 1% ),
Cholesterol: 10mg; 10%;
Sodium: 65mg; 65%;
Total Carbohydrate: 15g; 15%
(Dietary Fiber 0g 0% Sugars 9g 9% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 0%;

Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 161 Reviews View All

Posted 12/22/2012 11:05:29 PM REPORT ABUSE jmo23 said:

Rating:

These cookies hold well and will stay soft for a few days. I would suggest making them the day before and after they cool put them in a zip lock bag to hold at room temp. Frost them the night before or the morning you are going to serve them- bet the kids could do for you.

This reply was: Helpful Inspiring

Posted 12/21/2012 6:28:26 AM REPORT ABUSE uprnyer said:

Rating:

I want to make these for Christmas should I make the day of ... or is the day before still ok to keep 'soft"..... dont want a hard cookie... and are they best room temp or refrigerated... that would be my tendency as I like cream cheese frosting chilled like on my carrot cake... thx!

This reply was: Helpful Inspiring

Posted 12/15/2012 9:00:42 AM REPORT ABUSE Afridelle said:

Rating:

I have to make multiple batches of these for Christmas every year as they are a family favorite, my husband in particular raves on them. So simple too, which I love. :)

This reply was: Helpful Inspiring