Red Velvet Cookies with Cream Cheese Frosting

Red Velvet Cookies with Cream Cheese Frosting

These cookies by RecipeGirl took Pinterest by storm this Valentine's Day. I had every intention of making these for my boyfriend and my family, but my boyfriend doesn't typically like things that are overly sweet. After I bought all the ingredients, I realized that these may be way too sweet for him. So I ended up making completely different (Almond Joy Brownie Bites).

I waited to make these cookies for my family dinner the other day. These cookies were really fast to whip up... it probably took more time unwrapping all the Hershey's Hugs than it did to make the actual cookies themselves. I just realized the leftover Hugs are still in my pantry and need to be removed from my house ASAP.

What's funny is that I hardly ever find things too sweet, but these cookies were a little too sweet for me. (Wow! Who would have thought.) And it was my family that completely disagreed with me. (Another wow!)

One suggestion I have about storing these cookies (because the icing used in this recipe doesn't harden completely): spray the underside of a piece of parchment paper and place on top before adding another layer of cookies on top. This will help the cookies from sticking to each other and the parchment paper.

Red Velvet Cookies with Cream Cheese Frosting
From RecipeGirl


COOKIES:
1 box Red Velvet cake mix
1 small box of instant vanilla pudding mix (dry)
4 to 5 large egg whites
1/2 c. sour cream

FILLING:
24 Hershey's "Hugs" Kisses, unwrapped (may need more depending on how many cookies you get-- I got 36!)

CREAM CHEESE FROSTING:
6 oz cream cheese, softened
1 1/4 to 1 1/2 c. powdered sugar
1 to 2 Tbs whipping cream or milk


Directions:

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silpat mat.

2. Whisk together the dry ingredients in a large bowl.

3. In a separate bowl, mix 4 egg whites and sour cream, then use a WOODEN SPOON to mix it into the dry mixture. The mixture will be very thick. Add an additional egg white if it's impossible to stir, but a thick batter is what you're looking for.

4. Use a small cookie scoop or a spoon to drop a tablespoon of cookie dough onto the prepared baking sheet. Press a kiss into the cookie dough, and then top the kiss with another tablespoon of dough. Just kind of plop it on top... it will bake together in the oven and keep the Kiss inside. Repeat with the remaining cookie dough. Bake 12 to 13 minutes, until the cookies are set. Remove from the oven and let cool on the cookie sheet a few minutes before transferring to a wire rack to cool completely.

5. For Frosting: Use a hand mixer to combine the cream cheese with 1 1/4 cups powdered sugar and drizzle in enough whipping cream or milk to create a nice spreading consistency, adding more powdered sugar if needed. Spread the frosting on the cookies. Top with decorative sprinkles, if desired. Cookies need to be refrigerated.

To store cookies: Lay first layer of cookies in a container. Spray the underside of a piece of parchment paper and place on top before adding another layer of cookies on top. This will help the cookies from sticking to each other and the parchment paper.