Virtual Cookie Exchange: Lisa’s Red Velvet Cake Cookies

Please give a warm welcome to KneeBouncer fan (and mom!) Lisa Bajkowsky. She’s the first to share one of her favorite holiday cookie recipes, Red Velvet Cake Cookies, as part of our virtual cookie exchange. And isn’t her little helper, Ava, so adorable? Enjoy!

red velvet cake cookies title
red velvet cake cookies title

I discovered red velvet cake once I moved to Mississippi and started playing around with different recipes.  It can be as complex or simple as you would like, but once I had a kid I discovered that “fancying-up” the box cakes was the best way to go.  Then one day not too long ago I let my little girl (who just turned 2) help me make some cake.  Of course she absolutely loved mixing everything, but the best part was when we began adding the wet ingredients and the batter started to turn red.  That reaction was well worth all the mess (from the kitchen and the rest of the house from earlier that day).

Now about my ingredients.  You can definitely just follow the directions on the box but I have discovered that using yogurt instead of oil is not only healthier, but it can enhance the flavor but playing with different flavors of yogurt.  For example a chocolate cake tastes amazing with some strawberry or cherry yogurt.  The other reason I like it is texture.  It is soft and moist but will hold together wonderfully.  Not much to it and there’s no great back story, but I think a wonderful tradition has begun.

You will need:

  • 1 box of red velvet cake mix
  • 1-2 packages of instant chocolate pudding mix (it can be double chocolate, fudge, whatever you want, but at least 1 package of chocolate pudding makes a big difference)
  • 2 6 oz containers of yogurt (I like to use the red velvet cake yogurt but you can use vanilla or play with the flavors)
  • 3 eggs (or however many the box says)
  • At least 1 cup of water


  • Preheat oven to 350
  • Combine cake mix, instant pudding mix, eggs and yogurt.
  • Start mixing this up to get an idea of thickness then slowly start adding the water until it is where you need it to be.
  • If you want you can throw in some nuts of chips (butterscotch chips add some nice flavor).
  • Drop by teaspoon about 1 inch apart
  • Bake for about 15 minutes or until done.
  • Cool
  • Either top with vanilla or cream cheese icing, optional nuts/sprinkles on top. They make excellent cookie sandwiches with cream cheese icing and nuts in the middle.


Have a cookie recipe you want to share as part of our virtual exchange? Email Heather at

written by

L. Elizabeth Forry 

L. Elizabeth Forry is an Early Childhood Educator with fifteen years of classroom teaching experience. She earned a Master of Science in Early Childhood Education from The University of North Dakota and has a Bachelor of Arts in English and one in Music from Lebanon Valley College. She has taught children in Japan, Washington D.C., Chicago, and suburban Maryland. She is trained as a reading therapist, has a TEFL certification, and has done extensive work with children regarding mental health, social-emotional development, gender development. She has written curriculum for children and educators and has led training sessions for parents and educators on various topics on early childhood development. She is the mother of two boys and resides outside of Annapolis, Maryland.

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