As I was making the Pumpkin Chocolate Butterscotch cookies, I also wanted to make red velvet cookies. I have never made even cupcakes that were red velvet. I looked on allrecipes.com as to how to make these. I was surprised that there was actually cocoa in red velvet, as well as sour cream. Luckily I had just enough sour cream. :) I also happened to have two bags of the betty crocker sugar cookie mix in my food storage. :) Double score! :) So I decided to make them.
1 (1 pound 1.5 ounce) pouch 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
3/4 cup Betty Crocker® Rich & Creamy cream cheese frosting
1/4 cup chopped nuts
Mix cookie mix, cocoa, butter, sour cream, food color and egg in bowl until soft dough forms.
Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.
Bake at 375 degrees F for 8 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
Frost cooled cookies with frosting. Sprinkle with nuts. Store tightly covered at room temperature.
I didn't have any nuts, so I skipped that option. Other than that I followed the recipe. Braeden said they were yummy and he couldn't even taste the sour cream. (mind you he HATES sour cream). so that was a GREAT thing :) They are light and airy. Pretty tasty :) Enjoy!