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So moist. So delicious. And so much more.™

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Cookies & Bars

Red Velvet Crinkle Cookies Recipe

Duncan Hines Recipe shared by:
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A deep red, velvety cookie that has a delicate crinkled crust dusted with a touch of powdered sugar. This recipe is a keeper!

  • Hands-On Time: 20 Minutes
  • Total Time:
  • Servings: About 4 dozen cookies
  • Difficulty: Super Simple
  • Rating:

Ingredients


Baking Instructions

  1. Preheat oven to 375°F. Melt butter; set aside to cool. Place powdered sugar and cornstarch in shallow dish. Mix with a fork to blend.
  2. Place cake mix, cooled butter, eggs and lemon zest in large mixing bowl. Mix by hand until well blended and a dough forms.
  3. Form dough into 1" balls and roll in powdered sugar. Place on cool, ungreased baking sheets about 2" apart.
  4. Bake, 1 sheet at a time, in center of oven for 9 to 11 minutes or until set. Cool 1 minute. Transfer to wire rack to cool completely.
  5. Store in airtight container with wax paper or parchment separating layers.
  6. Tips:
  7. For consistency, use a small scoop (1" to 1¼" inches in diameter) to form dough into balls.
  8. For best results, bake only one sheet of cookies at a time. If two are baked at once, rotate sheets midway through baking.

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Tips

Cookbook

Cookbook

I use the cookbook, "The Cake Mix Doctor" and use Duncan Hines cake mixes. I mostly make bundt cakes. Yum!


Too Much Water

Too Much Water

On the recipe for Lemon Crumb cake, I believe there is a mistake in amount ot water in recipe. I believe that it should be only 1/3. Batter was very thin and I think that is why crumbs sank. Still good, but not the desired crumb cake.





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