I'm not much of a baker... I really enjoy stirring. You know when you are reading the instructions for baking and they always warn you not to "overstir"? I'm fairly certain that is aimed directly at me. Also - baking is slooooowwwwwww and I just don't have time to wait! I get really impatient and/or bored. Five trays of cookies? No thanks. After the first one is out of the oven I'm pretty much over it.
Anyway - I baked with some friends for 7 hours. I've never done that before - an all-day baking extravaganza. It was intense. While I had a lot of fun (and learned a lot) I was pretty much exhausted by the end of it, and was able to further confirm my theory that I'm not meant to bake things.
The recipe I wanted to make was red velvet gooey butter cookies. For those of you who don't know, gooey butter cake is a St. Louis thing. It is this amazingly delicious sugary cake that we love. We love it so much, we turned it into cookies. And from there, red velvet gooey butter cookies evolved. Since we've already established that I am not a baker, chances are I will never bake a gooey butter cake. The cookie version is the closest I will ever get.
If you have never had gooey butter cake/cookies, I encourage you to try some! If you have had them before, try this recipe to shake things up a bit.
Red Velvet Gooey Butter Cookies
Ingredients:
- 1 pkg red velvet cakemix
- 1 pkg (8 oz) cream cheese, softened
- 1/2 cup butter, softened
- 1/4 tsp vanilla extract
- 1 egg
- 1/4 cup powdered sugar
Directions:
- Preheat oven to 350 degrees. Combine all ingredients, except powdered suagr, and chill in refrigerator for at least 2 hours
- Roll into 1" balls, then roll in powdered sugar. Place on ungreased cookie sheet and bake for 10 to 12 minutes.
- Optional: roll in powdered sugar again once cooled.
*Disclaimer: we did not roll our cookies in the powdered sugar after they cooled. Also, these were mixed in a bag with a lot of other cookies which is why you might notice a few crumbs on them :)
Enjoy!
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