Red Velvet Cake Mix Cookies with Candy Cane Kisses
Soft red velvet cake mix cookies made with cream cheese, rolled in red sugar, and topped with a Candy Cane Kiss. Makes 4 dozen and freezes well.
Equipment
- Stand Mixer This KitchenAid Stand Mixer is a must-have tool for any home baker!
Ingredients
- 1 (13.25 oz.) box Red Velvet Cake Mix
- 1 (8 oz. pkg.) cream cheese room temperature
- ½ cup (1 stick) butter room temperature
- 1 egg
- 1½ teaspoon peppermint extract or 1 tsp. vanilla
- 1 (3.25 oz.) bottle Red Sugar sprinkles
- 48 Hershey's Candy Cane Kisses unwrapped (about 2 packages)
Instructions
- Cream the butter and cream cheese with a stand or hand mixer until smooth. Add the egg and extract and beat until fully combined.
- Add the cake mix about 1 cup at a time, scraping down the bowl. The batter will be thick.
- Cover and refrigerate the dough 1–2 hours so it's less sticky to roll.
- Preheat the oven to 350°F. Line baking sheets with silicone baking mats or parchment paper. Pour about half the red sugar into a small bowl.
- Roll the dough into 1-inch balls, roll each in red sugar, and place about 12 per sheet.
- Bake 9–10 minutes, until the edges are set. While they bake, unwrap the kisses.
- Immediately after coming out of the oven, press a kiss into the center of each cookie. Let cool on the sheet 5 minutes.
- Move cookies to a cooling rack and refrigerate the rack 10–15 minutes so the kisses set. Serve or store airtight.
Notes
- Milk, dark, or white chocolate kisses all work. Use vanilla extract with non-peppermint kisses.
- Valentine's version: white chocolate kisses or Hugs with pink and red sugar.
- Make ahead: freeze baked cookies up to 2 months or dough balls up to 3 months.
Nutrition
Serving: 1gCalories: 41kcalCarbohydrates: 3gProtein: 0.5gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 10mgSodium: 21mgPotassium: 2mgFiber: 0.1gSugar: 3gVitamin A: 64IUCalcium: 10mgIron: 0.1mg
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