Red Velvet Crinkle Cookies with Cake Mix
Soft, fudgy red velvet crinkle cookies with gorgeous snowy cracks. Five ingredients, about 10 minutes of actual work, and absolutely no reason to tell anyone you started with a box of cake mix.
Servings 24
Calories 123kcal
Ingredients
- 15.25 ounces red velvet cake mix
- ⅓ cup butter melted and slightly cooled
- 2 large eggs
- ¼ cup granulated sugar for rolling
- ½ cup powdered sugar for rolling
Instructions
- Preheat the oven to 350℉. Line a cookie sheet with parchment or spray lightly with no stick spray.
- Whisk the cooled melted butter and eggs together in a medium bowl until well mixed.
- Add the red velvet cake mix and stir until a thick, stiff dough forms.
- Cover and chill for 20 to 30 minutes, or until the dough is firm enough to roll easily.
- Shape the chilled dough into 1-inch balls.
- Roll each ball lightly in granulated sugar, then generously in powdered sugar. Don't be stingy with the powdered sugar. A thick coating gives the cookies their pretty crinkled finish.
- Arrange the cookies about 2 inches apart on the prepared baking sheet.
- Bake for 9 to 11 minutes, or until the edges are set and the centers still look slightly soft.
- Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Notes
Storage:
Store in an airtight container at room temperature for 4 days or so. The cookies also freeze well for up to 3 months. Separate the layers with parchment paper to help protect that pretty powdered sugar coating.
Make-ahead:
Cover the dough tightly and refrigerate it for up to 24 hours. If it's too firm to scoop, let it sit at room temperature for a few minutes before rolling. You can also shape the dough into balls, flash freeze until firm, then transfer to a freezer bag for up to 3 months. Let them thaw for a few minutes before rolling in the sugars and baking as directed.. When ready to bake, let thaw for a few minutes then roll in the sugars and bake as directed.
Tips:
- Use parchment rather than greasing the baking sheet. Extra grease can encourage spreading, and these little divas already have enough going on.
- Let the melted butter cool slightly before mixing. Warm is fine. Hot is how we accidentally wander into scrambled-egg territory.
- Roll in granulated sugar first, then powdered sugar. That first coating helps keep the powdered sugar from melting into the dough as the cookies bake.
- Don't overbake. Take the cookies out when the edges are set but the centers still look slightly soft. They'll finish setting as they cool.
Nutrition
Calories: 123kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 174mg | Potassium: 65mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 99IU | Calcium: 30mg | Iron: 1mg
