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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

Keep cakes from sticking to cake pans

Keep cakes from sticking to cake pans

I always line my cake and brownie pans with parchment paper. Even teflon coated pans will sometimes stick if you're baking a dense cake such as chocolate. Parchment paper will allow your cake to slide right out. Guaranteed!


flavor

flavor

Add a teaspoon of vanilla to cake mix and stir makes the box cake mix tastes like real home made cake.





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