They whispered from the Panera display case, showing just a flash of their red-velvety interior from under crinkled powdered-sugar crinolines.
“We are delicious. Buy us now.”
I waved to them wistfully.
“I can’t,” I sighed, hot tears springing to my eyes. “I am only here for breakfast. It wouldn’t be right.”
The girl at the register rolled her eyes.
“Are you going to order?”
I stammered out my request for a sensible bagel, still eyeing the red velvet temptresses.
Then decided, I would show them. I would make my own. And because I am super nice, I will tell you how to do it, too.
Avert your eyes if you bake everything from scratch and eschew processed ingredients.
Four Ingredient Red Velvet Cookies
- 1 box red velvet cake mix
- 8-ounce tub of Cool Whip
- 1 egg
- about 1/2 cup powdered sugar (for rolling cookies)
Preheat your oven to 350 degrees. Mix the dry cake mix, Cool Whip and egg until well-blended. It will be sticky and your kitchen will look a little like a crime scene. Chill it for an hour if you want the dough to be easier to handle, or just dive right in. Drop rounded tablespoonfuls of the dough into the powdered sugar and roll them around. Put them on a greased cookie sheet (or one lined with parchment if you’re fancy). Bake 10-12 minutes. Let them cool. Eat them.
You could sass them up with some mini-chocolate chips in the batter if you wanted. But then they would be 5-ingredient Red Velvet Cookies and that is too complicated for Pinterest users. So make life easier on yourself and just pin mine.