Does anyone have a recipe for Red Velvet Cookies made fron scratch or the experience to create one?

Question

Google doesn't know anything about these cookies unless they're made using a box of cake mix or if I want to pay some company for the cookies rather than a recipe. Hoever, I'm looking to make them from scratch. Is anyone willing to share a recipe, help concoct one, or tell me how to do it myself? I'm a bit of a novice when it comes ot baking, I can follow recipes fine but I have no idea how to create my own.

A thorough web search has netted me nothing of the sort, but what I am looking for is a recipe that DOES NOT include a box mix.

Answer 1

http://www.allhomemadecookies.com/recipes/drop/redvelvetcookies.htm

Try this site. It's all home made cookies and Red Velvet is one of them...and it's made from Duncan Heinz cake mix, with a little different adaptation. Or try this link below. They have a huge collections of recipies. Good Luck

http://www.epicurious.com

Answer 2

I have found several recipes on the internet but they all start with the cake mix as the base. I even tried both hersheys and nestles websites and all I found was recipes for was the cake. Food network even had one that started with a mix. I will keep looking for you though. I am sorry that I could not do more. Good Luck.

Answer 3

Cookies
1 (18 ounce) box red velvet cake mix (any brand will do)
2 eggs
1/3 cup oil
Cream Cheese Frosting
1 (8 ounce) package cream cheese (softened)
1/4 cup stick margarine or butter (softened)
2 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar



1. Mix all the cookie ingredients together. This will make a cookie dough.
2. Roll into balls and place on a lightly greased cookie sheet. Flatten down slightly (depending on the thickness you desire).
3. Bake at 375° until the tops crackle (about 8-10 minutes) or until desired doneness.
4. Cool and then frost (they're also good without the frosting).
5. For the frosting, beat cream cheese, margarine, milk and vanilla in medium bowl with electric mixer on low speed until smooth.
6. Gradually beat in powdered sugar on low speed, 1 cup at a time, until smooth and spreadable. Frosts one 13 × 9-inch cake generously, or fills and frosts one 8- or 9-inch two-layer cake. Refrigerate any remaining frosting.
7. Chocolate Cream Cheese Frosting: Add 2 ounces unsweetened baking chocolate, melted and cooled, with the margarine.