1 box Red Velvet cake mix (Duncan Hines)
3 tbsp. all-purpose flour
2 large eggs
1/2 cup canola oil
1 tsp. vanilla extract

In large bowl or use a stand mixer, combine cake mix, flour, eggs, oil, and vanilla extract, Mix until smooth. Wrap the dough in plastic wrap, and refrigerate for at least 2 hours.

Preheat oven to 350°F. Line cookie sheet with parchment paper to prevent cookies from sticking!!

Scoop about 1/4 cup of dough for each cookie, this will make large cookies, you can fit about 8 on one cookie sheet. Bake for 11 to 13 minutes or until the cookies begin to crackle.

Let cookies cool on baking sheet for 5 minutes, then move to cooling rack to finish cooling. When cooled completely drizzle with cream cheese icing.

Frosting:

1 (8 oz.) pkg. cream cheese, softened
1/2 cup (1 stick) butter, softened
1 (1 lb.) box powdered sugar
1 tsp. vanilla extract

In large bowl mix cream cheese, butter, powdered sugar, and vanilla until smooth. Then place in Ziploc bag, cut small hole in corner of bag and drizzle icing over cookies.

These cookies are moist and soft, if making ahead a few days before its better to keep them in refrigerator, you can also freeze them.

Makes 18 larger cookies.

Submitted by: Debra Goodart