Red Velvet Cookies

Ingredients

Cookies

• 1 (18.25 ounce) box Duncan Hines Red Velvet Cake Mix*
• 2 eggs
• 1/3 cup vegetable oil

Cream Cheese Frosting

• 8 ounces cream cheese, softened
• 1/4 cup butter, softened
• 2 teaspoons milk
• 1 teaspoon vanilla extract
• 4 cups confectioners' sugar

Instructions

Cookies

1. Mix all ingredients together. Roll into balls and place on a lightly greased cookie sheet. Flatten down slightly (depending on the thickness you desire).
2. Bake at 375 degrees F until the tops crackle (about 8 to 10 minutes) or until desired doneness.
3. Cool, then frost.

Cream Cheese Frosting

1. Beat cream cheese, butter, milk and vanilla extract in a medium bowl with electric mixer on low speed until smooth.
2. Gradually beat in confectioners' sugar on low speed, 1 cup at a time, until smooth and spreadable.
3. Refrigerate any remaining frosting.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

Chocolate Cream Cheese Frosting: Add 2 ounces unsweetened baking chocolate, melted and cooled, with the butter.