I realised Valentines Day is literally only a few days away! And I haven’t shared a proper Valentines style dish this year. So I racked my brain and decided to do a slight spin on my popular Cake Batter Funfetti Cookies and came up with these Red Velvet Cake Batter Valentines Cookies. 😍❤️🍪😘
Yep you read that right, for those of you not up on this trend. You replace some of the flour in the cookies with boxed cake mix and it gives them a real cake batter flavour. In the case of these red velvet cake batter valentines cookies it helps to give these cookies a real red velvet taste. I also find boxed cake mix batter really helps to make cookies super soft and chewy.
Red velvet can be a tricky flavour to get. Its vanilla but it is also mildly chocolate. All good red velvet recipes seem to all have the following ingredients, buttermilk, white vinegar and just a touch of cocoa powder. To take out the guessing for these cookies we just replace half of the flour with a red velvet cake mix batter.
Traditionally red velvet is decorated with a cream cheese frosting. These cookies would make great sandwich cookies if you wanted to make them that way. I was a little pressed for time and just decorated them with some white chocolate chips and a couple of chocolate hearts on each cookie. Each to their own. I think they were just great with the chocolate chips for decoration.
Other bits and bobs
There is nothing too weird in these cookies. We use a little cornflour (cornstarch) as I find it helps to keep cookies soft and chewy. I use light brown sugar in these cookies as it helps to keep the cookies soft. There is also white sugar. But I find too much white sugar makes cookies spread out too much while baking and can make them overly crispy. I like a crispy edge, which these cookies have but I like a soft chewy centre. But if you like a crispier cookie then just give them a minute or two longer in the oven.
There is one step you can’t skip and that is the chilling of the batter in the fridge. The batter will be pretty soft and it needs at least 90 minutes in the fridge to harden up and become easier to handle. Also because the batter is cold when it goes in the oven it keeps your cookies thicker and more pillowy.
- 200 grams red velvet boxed cake mix (1 and ½ cups)
- 185 grams plain / all purpose flour (1 and ½ cups)
- 1 tablespoon cornflour (cornstarch)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 175 grams unsalted butter (1 and ½ sticks)
- 90 grams light brown sugar (1/2 cup lightly packed)
- 100 grams granulated sugar (1/2 cup)
- 1 large egg
- 1 and ½ teaspoon vanilla extract
- 2 teaspoons liquid red food colouring
- 50 grams white chocolate chips (1/4 cup) - optional
- In a medium sized bowl add in the red velvet cake mix, flour, cornflour, baking soda and salt. Whisk until everything is well combined and place to one side.
- In a stand mixer or a large bowl using an electric hand mixer beat the butter and sugars until light and fluffy. About 3 minutes on high.
- Add the egg and vanilla and mix until combined.
- Pour in the red food colouring - I used 2 teaspoons but add as much or as little as you like until you have the desired shade of red and mix.
- Add in the cake / flour mix and on low beat until everything has just come together, scraping the bottom of the bowl as needed.
- Take the batter - it will be soft and sticky at this point - and place it in the fridge for at least 90 minutes or up to 3 days.
- When you are ready to make your cookies preheat your oven to 180C / 350F / Gas mark 4 and line a large cookie sheet with baking parchment or a silicone baking mat.
- My cookies were 2 tablespoon size scoops - this is a great size big enough to satisfy but small enough that you get a decent number of cookies.
- Don't flatten the batter leave it in balls and give them at least 3 inches space to spread.
- Depending on the speed of your oven and how crispy you want your cookies bake them for anything between 9-12 minutes. I found 11 minutes was the sweet spot for me. Crispy edges soft and chewy in the middle. But beware my oven is really slow!
- Take the cookies out of the oven and cover them in any chocolate decorations at this point as they are so hot they will stick.
- Allow them to sit on the baking sheet for at least 5 minutes then transfer them to a wire rack to fully cool down.
- Kept in an airtight tin at room temperature these cookies are good for 5 days, though the crispy edges diaper on day 3.