Red Velvet Cake Cookies (Print Version)

# Ingredients:

→ Cookie Base

01 - 1 box (15.25 oz) red velvet cake mix
02 - 1 teaspoon cornstarch
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 8 tablespoons cold unsalted butter, diced
05 - 1/3 cup granulated sugar
06 - 2 large eggs
07 - 1 teaspoon pure vanilla extract

→ Mix-ins

08 - 1 cup white chocolate chips

# Instructions:

01 - In a spacious mixing bowl, whisk together the red velvet cake mix, cornstarch, and salt until well combined. Set this mixture aside for later use.
02 - Using a stand mixer with the paddle attachment, beat the cold butter cubes and sugar on medium speed until the mixture becomes light and airy, approximately 2-3 minutes.
03 - Incorporate the eggs and vanilla extract into the butter mixture. Use a rubber spatula to scrape down the bowl sides as needed to ensure everything combines evenly.
04 - Gradually fold the prepared dry ingredient mixture into the wet ingredients, mixing just until everything comes together nicely.
05 - Gently stir in the white chocolate chips until they're evenly distributed throughout the dough. The mixture will have a slightly sticky consistency.
06 - Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes to firm up the dough for easier handling.
07 - Heat your oven to 375°F and line two baking sheets with parchment paper or silicone mats for easy cookie removal.
08 - Scoop the chilled dough into portions about 2 tablespoons each and place them on the prepared baking sheets, spacing them apart. Bake for 10-11 minutes until edges are set but centers remain soft and slightly puffy.
09 - Allow cookies to rest on the baking sheet for 15-20 minutes before transferring to a wire rack. This helps them set properly while maintaining their chewy texture.

# Notes:

01 - These cookies have a wonderfully chewy center with slightly crispy edges that make them irresistible.
02 - For an extra indulgent treat, try spreading cream cheese frosting on top once they've cooled completely.
03 - Transform these into festive crinkle cookies by rolling each portion in powdered sugar before baking.
04 - Cookie dough can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
05 - Don't skip the chilling step - it prevents excessive spreading and makes the dough much easier to work with.

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