Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed red velvet cake mix
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 3-4 tablespoons milk or heavy cream
- Drop of red gel food coloring (optional for extra vibrancy)
- 1/2 cup mini chocolate chips (optional)
- Edible red velvet cake crumbs for topping (optional)
Instructions
- In a large mixing bowl, beat the softened butter and granulated sugar until creamy and fluffy using a stand mixer or hand mixer.
- Add the red velvet cake mix and vanilla extract, then mix until well combined. Add a few drops of red gel food coloring if desired for more vibrancy.
- Gradually add powdered sugar, one cup at a time, mixing thoroughly after each addition. Pour in 3-4 tablespoons of milk or heavy cream to reach the desired consistency.
- Fold in mini chocolate chips if desired for added texture and flavor.
- Refrigerate the dough for about 30 minutes to firm up before serving. Garnish with edible red velvet cake crumbs or extra chocolate chips for presentation.
Notes
- Use high-quality red velvet cake mix for the best flavor.
- If the dough is too sticky, add more powdered sugar gradually.
- Adjust milk amount to reach your preferred dough consistency.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie dough scoop (about 1/4 cup)
- Calories: 180 kcal Kcal
- Sugar: 14 g
- Sodium: 50 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg