I made red velvet sugar cookies with a cream cheese frosting (recipe from Cookingclassy.com) Wednesday, it was so incredibly easy and enjoyable. This post is going to be short because it’s super similar to my red velvet gooey butter cookies. This was fun, I didn’t make a huge mess, and they were different enough from the gooey butter cookies that people could notice. The vote was all for the gooey butter cookies, but not by a landslide, it was more of a 45:55 ratio. I don’t care if there is a smaller ratio that I can use for that, I wanted it to add up to 100. 
This recipe is super similar to the gooey butter cookies, main difference? In the sugar cookies you use cake flour. The best part of this recipe was the fact that I didn’t feel like I was going to break my mixer! Very excited about that. After mixing up these cuties you let them sit in the refrigerator for a minimum of two hours, I may have let them sit for about 8 hours, but they still came out as cookies. Win, win!
the recipe calls for 4 tablespoons of butter, which I have! Except that I only had one tablespoons worth defrosted. I keep butter in my freezer like everyone else because the price of butter is just as ridiculous as the price of gas, and as an amateur baker I have found that you use a lot of butter in the kitchen. With this new found information, I took the butter out of my freezer and let it sit out on my counter for about a half hour. After that everything went perfectly! You mix 8 ounces of cream cheese with 4 tablespoons of butter until it’s smooth, I assume that smooth meant until they were completely combined and looked like whipped cream cheese. If I’m wrong, oh well, the cookies are still mixed. Once those two ingredients are a smooth consistency it’s time to add 1 large egg and 1 tablespoon of red food coloring. I wasn’t expecting the mix to turn red so quickly, it made me really happy. I mixed these together for about, I have no idea – everything was mixed though.
I, like many others, adore eggnog. It is very true that people either love or hate eggnog. I happen to be someone who loves eggnog – I say that even though I haven’t had eggnog in about five years. I used to drink it until I was sick, that might sound horrible but it’s a wonderful memory that I take pride in. Since I happen to fall into the eggnog lovers’ annonymous category it seems fitting to make a really cool 
is), baking soda, cinnamon, nutmeg, and salt. After whisking this mixture for the stated 20 seconds, I put it aside. Far, far away. It wasn’t even on the table when I put the wet mixture together. Again, paranoid. Next is to blend 1/2 a cup of unsalted butter, softened, 1/2 a cup of all-vegetable shortening, 1 cup of granulated sugar, and 1/2 a cup of packed light brown sugar. After everything is in a mixing bowl it’s time to actually mix it up, “until creamy.” I wasn’t sure what it meant when it said creamy, but I quickly found out. The mix almost feels like peanut butter, which was really cool to me. You then add eggs, vanilla extract, and rum extract (I used imitation rum extract because that was all I could find at Stop & Shop). The mixture went from smelling pretty delicious to basically making me want to throw it down my throat.
Today was 
s! I would say it was worth the wait because the people who have tried have loved it. Apparently one is still talking about how good they were. Were being the important word there, they went fast. I don’t blame my taste testers though, if I ate any of my desserts this would be the one I would pound down. These cupcakes, like everything else I’ve made, smelled better than anything in the world.
As Baked by Ginger 