Giant Red Velvet Cookies with Cream Cheese Frosting
Cookies as big as your head! These Giant Red Velvet Cookies are filled with red velvet flavoring from red velvet cake mix, and topped with irresistible cream cheese frosting.
Servings: 6 huge cookies
Calories: 1378kcal
Ingredients
Red Velvet Cake Mix Cookies
- 1 cup cold unsalted butter cut into 1 tablespoon slices
- 1 cup granulated sugar
- 2 large eggs
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 box red velvet cake mix
- 1 ½ cups all-purpose flour
Cream Cheese Frosting
- 8 ounces cream cheese at room temperature
- 4 tablespoon unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 4 cups powdered sugar
Instructions
Cookies:
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- In a large bowl with an electric mixer, beat the butter until combined, about 1 minute.
- Add the sugar, and beat until combined.
- Add the eggs, one at a time, scraping down the edges after each addition.
- Add the egg yolk, beating until combined.
- Add the baking powder, baking soda, and salt, and mix well to combine.
- Add the vanilla extract, beating until combined.
- Add the red velvet cake mix, mixing until combined, followed by the flour. Be sure to scrape down the edges as needed to ensure it is all combined.
- Using ½ cup measuring cup, form the dough into ½ cup balls. This will make 6 cookies.
- Place 3 cookie balls on each prepared sheet and press them down to slightly flatten them.
- Bake one sheet at a time in the preheated oven for 9-10 minutes. They may seem underdone in the middle, but that is okay! They will set up completely as they cool.
- Repeat with second baking sheet.
- Cool for 10-15 minutes on the baking sheet and then carefully transfer to cooling rack to cool completely.
Frosting:
- In a bowl with an electric mixer, beat together the cream cheese and butter.
- Add the vanilla, salt, and powdered sugar, beating until well combined.
- Frost each cookie with a generous amount of frosting.
- Serve and enjoy!
Notes
- Start with cold butter. This will ensure the cookies don't spread out too thin.
- If you want to make these into smaller cookies, that totally works, too! Use a cookie scoop or a ¼ cup measuring cup and bake closer to 7-8 minutes.
- Store these cake mix cookies in an airtight container in the refrigerator since they have a cream cheese frosting. They will last 3-4 days in the refrigerator or up to 3 months in the freezer.
- You can use the canned cream cheese frosting if you want to skip the step of making it.
Nutrition
Calories: 1378kcal | Carbohydrates: 210g | Protein: 12g | Fat: 57g | Saturated Fat: 31g | Trans Fat: 2g | Cholesterol: 210mg | Sodium: 1218mg | Potassium: 281mg | Fiber: 2g | Sugar: 149g | Vitamin A: 1909IU | Vitamin C: 1mg | Calcium: 299mg | Iron: 4mg