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Red Velvet Crinkle Cookies

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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: 50 Minutes
  • Servings: 40 Cookies
  • Difficulty: Super Simple
  • Rating:

Ingredients

  • 1 package Duncan Hines® Signature Red Velvet Cake Mix
  • 2 large eggs
  • 6 Tbsp. butter, melted
  • 1 tsp. lemon zest
  • ½ cup confectioner's sugar
  • ½ tsp. cornstarch

Baking Instructions

  1. Preheat oven to 375°F. Grease baking sheets.
  2. Combine cake mix, eggs, butter and lemon zest in large bowl with wooden spoon until blended.
  3. Blend sugar and cornstarch; set aside.
  4. Shape dough into 1-inch balls. Roll balls in sugar mixture. Place 2-inches apart on prepared pans.
  5. Bake 8 to 9 minutes or until edges are set. Cool cookies 1 minute on pan. Cool completely on wire rack.
  6. Baking Tip: Use a 1 to 1-1/4-inch scoop to form dough into balls. For best results, bake one baking sheet at a time. If baking two sheets together, rotate pans halfway through baking.

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Tips

Cake Mix Cookies

Cake Mix Cookies

I have been using the Lemon and Orange cake mixes to make cookies. When baking the lemon cookies, I add a little lemon juice (freshly squeezed) to replace some of the oil, as well as lemon zest. I also add lemon zest to the frosting (confectioners sugar and lemon juice). I just tried the same idea with orange cookies, adding a little orange juice (freshly squeezed) to replace some of the oil, as well as orange zest. With these, I used vanilla frosting and added orange juice and orange zest.


Moister Cake & Easy to Frost

Moister Cake & Easy to Frost

After you cool the cakes in the cake pans, loosen the cakes in the pan and turn upside down on a piece of reynolds wrap...large enough to wrap each layer like a package. Put each layer in the freezer marked with flavor and cake size. Prepare your boards, buttercream, filling etc. When you take frozen cakes from the freezer you will notice that one side is flatter and gives a crisper edge for the top layers. The cake will be easy to frost,not drag crumbs as much and is the moistest cake ever.





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