I can’t believe it took me this long to make a red velvet dessert. Red velvet has always been my favorite flavor for any dessert, especially when it’s paired with cream cheese frosting. These cookies were super sweet. The recipe could use less sugar because it had my teeth tingling. To start off, I really wish I had used a bigger pan because the cookies expanded a lot and didn’t have enough room to spread or bake evenly. They ended up slightly undercooked in the center, but still tasted good. I just wanted normal, round cookies, but instead, I got a giant flower. They were thin, soft, and had a nice edge. At least I didn’t over bake them this time! Those days are behind me. Although, old me definitely would’ve left them in longer because they felt so soft when I first touched them, but I remembered they firm up as they cool. When I scooped the dough with my ice cream scoop, it looked so smooth and creamy, almost like actual ice cream. The texture was so pretty and honestly looked delicious even before baking. Next time, I’ll definitely use a bigger pan for normal sized cookies or maybe just make one big cookie because, why not? I could also try a smaller scooper or roll the dough balls by hand. Still, the ube cookies I made before remain my all-time favorite and best batch yet. I’d give this recipe 4 out of 5 cactuses, mostly because of how sweet it was. It was another TikTok recipe, and it was super easy to follow. I also loved that I didn’t need a mixer. Everything was done in one bowl, which made cleanup so much easier. I do wish I’d added more red dye, though. The cookies came out a light pink instead of that deep, rich red I was going for.