This might be the first year that the presents are all wrapped days before the holiday even begins. That never happens. Usually I've gotten fingers, toes, arms and legs crossed that all the packages I ordered will be delivered in time for Christmas. Usually while the kids track Santa I'm checking the UPS, FedEx and USPS websites multiple times a day to track the packages to make sure they will show up in time for Christmas.
Our kids only have one week off this year for the holiday while I have two. It's nice to be able to participate in all of the activities they have going on this week. Last year was a juggling match to get to all of the choir concerts, class parties and class activities the kids had along with my work schedule.
This year we are also getting all the neighborhood cookies ready for new homes. And this year, we are making red velvet crinkle cookies with white chocolate buttercream. They are perfect and taste amazing!
There is a gluten free, dye free? version available from gluten free heaven. We also use this natural cake mix recipe that scales to this recipe well.
If you're looking for an easy recipe that makes a lot quickly, try our red velvet brownies with white chocolate buttercream
Are you ready for a delicious recipe?
Great! It's cookie time!!
Ingredients
- 1 box red velvet cake mix
- 2 tbsp unbleached all purpose flour (or gluten free flour if using gluten free mix)
- 2 eggs
- ½ cup oil
- 1 tsp vanilla extract
- ½ cup white chocolate chips, melted
- ⅓ cup milk
- 3 cups powdered sugar
- 1 tsp vanilla
- ½ cup butter, softened
- Additional milk for thinning if needed.
Instructions
- Preheat oven to 350 degrees. Lightly grease a cookie sheet or line a cookie sheet with parchment paper, then set aside
- In a mixer, mix together the cake mix, flour, eggs,oil and vanilla, stirring until smooth and combined.
- Roll one tablespoon of dough into a ball and drop onto cookie sheet, leaving several inches of space in between cookies.
- Bake at 350 degrees for 10 minutes, or until the edges of the cookie are browned and the cookies have a cracked appearance.
- Remove from oven and allow to cool for several minutes on the cookie sheet before moving to the cooling rack.Allow cookies to cool completely before frosting
- In a mixing bowl of your mixer, place all ingredients. Mix on slow for 1 minute until all ingredients are combined, adding milk 1 teaspoon at a time until frosting is smooth. Once smooth, turn mixer to medium and whip for an additional 1-2 minutes until light and fluffy.
- You can frost the cookies with the white chocolate buttercream or drizzle melted white chocolate over each cookie.
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