Make the cookies with a basic recipe using cake mix, eggs, and oil. I timed this article for making red, heart-shaped cookies for Valentine's Day. (Combining Red Velvet and strawberry flavors results in a nice red color—not too dark, and not pink.) The resultant chocolaty and strawberry flavors are a bonus. This simple recipe requires 4 ingredients:
- 1/2 box Duncan Hines Red Velvet cake mix (Only Duncan Hines makes this flavor.)
- 1/2 box strawberry cake mix
- 1/3 cup of oil (For a slightly nutty flavor, replace 1 tablespoon oil with sesame oil.)
- 2 eggs
Note: The stated weight for a standard-size box of cake mix is 18.25 ounces.
The following baking equipment required:
- cooky pan(s)
- pastry blender
- couple of bowls
- bowl(s)—one for mixing dry ingredients, one for mixing wet ingredients (unless you use a large cup for the wet ingredients)
- cooky spatula to lift and transfer baked cookies
- cooling rack for done cookies
Heart-shaped vs. Round cookies
- If making round cookies, a measuring spoon and spatula also required.
- If making heart-shaped cookies, a cooky shooter with heart-shape disk highly advised.
- Preheat the oven to 350 degrees.
- Sift or otherwise dry-mix the cake mix powders together thoroughly into a medium-large mixing bowl.
- In another bowl or large cup, mix the oils and eggs.
- Pour the wet ingredients into the larger container and use a pastry blender to stir the ingredients together.
- Dispense cooky dough as follows according to the shape you want.
- Use a round tablespoon to scoop the dough.
- Flat-scrape the excess with a rubber spatula.
- Use the spatula to turn and drop the spoon's dough onto the cooky sheet.
- Additional option: Flatten and spread the dough using the bottom of a glass.
- Bake each batch about 10 minutes.
- Use the cooky spatula to lift and transfer the done cookies onto cooling rack.
Cooky shooter dispense method
For heart-shape cookies, my method is using a cookie press, which resembles a caulking gun, to push out the dough. (The disk resembles a "Y".) I use 1 and 1/2 trigger squeezes for each suitable-looking cooky. (I myself don't care for the cooky-cutter method, as the dough rollout is not all that fun.)
Round cooky dispense method
For round cookies, my method is as follows:
The cookies are soft right out of the oven, but become slightly crunchy after a few minutes. The yield can be as high as 4 and 1/2 dozen.