Red Velvet is a great cookie for Valentine’s Day, Christmas or any time you need a tasty treat in a pinch. This Red Velvet cookie recipe is quick and easy, and can be used for two different cookies! Try the sandwiches or red velvet crackle cookies with a variety of topping choices.

1. Melt butter; set aside to cool. Place cake mix, egg, cooled butter and vanilla in large mixing bowl. Mix by hand until well blended and dough is formed.
2. Form dough into a smooth 12-inch log on wax paper or parchment making sure it is even in thickness end to end. Wrap in wax paper; seal in plastic wrap. Refrigerate 1 hour or overnight.
3. Preheat oven to 350°F. Lightly grease baking sheets. Unwrap dough log and set on wax paper. Using a sharp knife, cut into 48 slices about 1/4- inch thick. Place on cool baking sheets about 2 inches apart.
4. Bake, 1 sheet at a time, in center of oven for 10 to 12 minutes or until set. Cool 1 minute. Transfer to wire rack to cool completely.
5. Spread frosting on half the cookies. Top each frosted cookie with another cookie. Gently press together.

COOKIE OPTION 2) RED VELVET CRACKLE COOKIE:

1. Repeat step 1 above
2. Mix all ingredients together by hand until cookie dough is formed. Roll into balls and place on a lightly greased cookie sheet or wax paper. Flatten down slightly (depending on thickness you desire).
3. Bake at 375° until the tops crackle (8-10 minutes)

Topping/Frosting Options:

1. Confectioners’ sugar: Roll into dough once formed, then dust lightly when cookie comes out of oven

COOKIE OPTION 3) RED & WHITE VELVET COOKIE:

1. Cream cheese topping:  Spread cream cheese frosting on top of cookie once cool
2. OR dip half the cookie in cream cheese or white chocolate while warm and place on wax paper to cool (pictured)