Red Velvet Gooey Butter Cookies


Happy Holidays! This year, I decided to take part in The Great Food Blogger Cookie Swap, hosted by Lindsay at Love & Olive Oil and Julie at The Little Kitchen, because there is nothing quite like the feeling you get by spreading a little holiday cheer while helping to raise funds for pediatric cancer research. The only requirement for this swap was to make a cookie that had not been posted on my blog yet. I got to searching for something new and came across these red velvet butter cookies. These cookies were unlike any recipe I'd ever made before. They were incredibly easy to put together, and in my opinon, were pretty delicious! I made a double batch and was able to send out 3 dozen cookies and keep a little over a dozen for myself. I had such a great time participating in this swap. I couldn't wait to come home from work every day to see what cookies I got! I was introduced to some wonderful bloggers through this swap that I might not have ever got the chance to. The three dozen cookies that I received came from Angie at Angie's Southern Kitchen, Kristina at Love and Zest, and Katie at Food & Fun in the Hudson Valley and Beyond. They were all different versions of a chocolate chip cookie, and we loved all of them (Thank you, ladies)! My cookies were sent out to Desiree from The Full Woman, Jennifer from What Jen Does, and Katie form Ruffles & Truffles. I hope you liked your cookies, girls! I can't wait to participate again next year! If you want to participate too, click here for more information.

8 ounces Cream Cheese, at room temperature
1/2 cup Butter, at room temperature
1 Egg
1 teaspoon Vanilla Extract
1 box Red Velvet Cake Mix
Confectioners' Sugar, for dusting

In the bowl of a stand mixer fitted with the paddle attachment, cream together the cream cheese and butter. Beat in the egg and the vanilla. Beat in the cake mix until completely combined. Cover and refrigerate for at least 2 hours (I left it overnight). When ready to make the cookies, roll the chilled dough into tablespoon sized balls. Roll the balls in confectioners' sugar and place on an ungreased baking sheet. Bake at 350 degrees for 12 minutes, then remove the cookies to a wire rack to cool.

SOURCE: Taste and Tell, originally from Paula Deen