Menu
  • Pinterest
  • Save
  • Print
  • Facebook
  • Email

Frosted Red Velvet Sugar Cookies

Frosted Red Velvet Sugar Cookies
  • Prep 20 min
  • Total 1 hr 5 min
  • Ingredients 7
  • Servings 24
The addition of cream cheese to the sugar cookie dough gives these red velvet cookies their cakey texture.
Updated September 20, 2016

Ingredients

  • 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
  • 3 oz cream cheese, softened
  • 1/2 cup unsweetened baking cocoa
  • 1 tablespoon red gel food color
  • 1 1/4 cups marshmallow creme (from 7-oz jar)
  • 1/2 cup butter, softened
  • 1 1/4 cups powdered sugar

Steps

  • 1
    Heat oven to 350°F. In large bowl, stir cookie dough, cream cheese, baking cocoa and food color with wooden spoon until well blended. Shape dough into 24 (1 1/4-inch) balls. Place 2 inches apart on ungreased cookie sheet. Using bottom of drinking glass, flatten balls to 1 1/2-inch rounds.
  • 2
    Bake 10 to 13 minutes or until edges are set. Cool 1 minute; remove from cookie sheet to cooling racks. Cool completely, about 20 minutes.
  • 3
    Meanwhile, in large bowl, beat marshmallow creme and softened butter with electric mixer on medium speed until well blended. Beat in powdered sugar until smooth. Spread on cookies. Store in airtight container.

  • Substitute 1 cup purchased vanilla frosting for the marshmallow creme mixture.
  • Substitute 1 tablespoon red liquid food color for the red gel food color.

Nutrition Facts

Serving Size: 1 Cookie
Calories
180
Calories from Fat
80
Total Fat
9g
13%
Saturated Fat
4g
21%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
115mg
5%
Potassium
30mg
1%
Total Carbohydrate
26g
9%
Dietary Fiber
0g
0%
Sugars
19g
Protein
1g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved