red heart cake cookies;
A delicious take on a red velvet cookie that's light, fluffy, melts in your mouth, and only four ingredients!
Oven Temp: 350°F
Servings: 24
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Ingredients
- 1 15.25 oz box red velvet cake mix
- 2 eggs
- 1 8 oz container cool whip
- 1 cup powdered sugar
Instructions
- Ensure cool whip is thawed. Beat together with eggs.
- Add in the red velvet cake mix, and mix until combined. Dough will be thick.
- To make well-formed hearts, use a piping bag and piping tip. Transfer the dough to the piping bag and pipe 2"-3" hearts on a silpat or parchment paper-lined baking sheet. Make sure to fill any gaps. Alternatively, if you don't want to use a piping bag or don't have one available you can make each individual heart with 2 Tbsp of dough. Drop two spoonfuls of dough so they're touching, and use a toothpick to swirl them together to form the top of the heart and drag down enough dough to make the pointy bottom. Repeat for all cookies.
- Sprinkle powdered sugar over the cookies. This is done best with a fine mesh strainer so you can sprinkle evenly.
- Bake for 4-6 minutes at 350°. The exact time will depend on the size and thickness of your hearts. I usually prod the center of the cookies when I remove them from the oven. If they dimple and are still wet, they need another 1-2 minutes in the oven.
- Remove from the oven and allow to cool. Dust with additional powdered sugar if desired (sometimes it'll absorb into the cookies in the oven).
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