Last updated on March 29th, 2019 at 03:32 pm
These Red Velvet Crinkle Cookies are crispy on the outside but chewy on the inside, the perfect little treat for your holiday parties.
Today I’m sharing with you one of my favorite easy recipes for red velvet crinkle cookies. This recipe is about as easy as they come and they turn out perfect every single time. Nice and crispy on the outside, but super chewy on the inside.
They’re delicious and never last long enough to share with others. I always have grand plans to freeze my cookies and then give them out as gifts to everyone, but truth be told, they disappear from my freezer before Christmas arrives.
This is why I usually bake non stop during the month of December, which I love! Just put on my Christmas music and bake on in my kitchen. Totally my favorite time of the year.
How to Make Red Velvet Crinkle Cookies
My recipe for these cookies is as simple as it can get. I’m talking only 6 ingredients. The secret ingredient is the Red Velvet cake mix. Seriously, unless you have lots and lots of time, this is the easiest way to make these cookies. And trust me, they do turn out perfect.
All you have to do is add a couple eggs, melted butter, I add a bit of lemon zest for that extra zing, then mix it all together. That’s all there is to these little morsels.
You just shape them into 1 inch little balls and roll them through icing sugar. You can also use a little cookie scoop, if you have one, but I like to get in there with my hands.
How to Bake Red Velvet Crinkle Cookies
These bake fairly quickly, only 8 or 9 minutes required, so make sure you don’t over bake them. I like to turn on the light in the oven as they bake and watch them flatten and crinkle up.
Looking for More Christmas Cookies? Try These:
- Mexican Wedding Cookies
- Chocolate Crinkle Cookies
- Thumbprint cookies
- Classic Shortbread Cookies
- Lemon Thumbprint Cookies
- Chocolate Rumballs
- Cherry Pecan Rugelach
Red Velvet Crinkle Cookies
Ingredients
- 15.25 oz Red Velvet Cake mix (1 box)
- 2 large eggs
- 6 tbsp butter unsalted, melted
- 1 tbsp lemon zest
- 1/2 cup icing sugar
- 1 tsp cornstarch
Instructions
- Preheat oven to 375 F degrees. Line 2 baking sheets with parchment paper and set aside.
- In the bowl of your mixer add the cake mix, eggs, butter and lemon zest. Beat on low until blended. Alternatively, you can just mix everything with a wooden spoon.
- In another smaller bowl whisk together the icing sugar and cornstarch.
- Shape the cookie dough into small 1 inch balls, then roll through the icing sugar mixture. Place the cookies at least 2 inches apart on the prepared baking sheets.
- Bake for 8 to 9 minutes or until the edges set. The cookies will spread in the oven. Let cool on the baking sheet for a couple minutes then transfer to wire rack to finish cooling completely.
Watch How To Make It
Notes
Nutrition
Christine Carroll says
January 30, 2019 at 4:18 pmJoanna…Can I use different flavors of cake mixes and have the cookies turn out the same as these red velvet crinkle cookies? These look wonderful and appear very easy to make. I’m a big fan of “easy to make!”
Thank you
Nicole Beaulieu says
January 31, 2019 at 10:20 amYes you can for sure! Give it a try and let us know how it goes 🙂
Wendy Maxwell says
December 23, 2018 at 6:07 amWOW, these are so good. You better make a double bath! I love the hint of lemon zest. Only problem I had, not all of the “cracked”. But it does not hinder the flavor at all. Where has these been all my life… Thank you!
Nicole Beaulieu says
December 24, 2018 at 11:08 amWe’re so glad you love these cookies! They are so beautiful 🙂 Happy holidays!
Hannah says
February 14, 2017 at 5:00 pmMy husband and I tried to make these today for Valentine’s Day. Taste good (though I might cut some of the lemon flavor next time just to see how that tastes) but the dough would not roll. It was way too sticky. Any suggestions about what went wrong? We ended up just putting dollops on the sheets and then sprinkling the sugar mixture on top. Any advice?
Fenne Kieken says
February 15, 2017 at 9:09 amHI Hannah, not sure what happened as the recipe uses cake mix and is then rolled onto the icing sugar mixture. Did you follow the recipe exactly as it was listed with the correct amounts of butter and eggs. You may have found a cake mix that was a different size from what we had and then would have needed to adjust the additional ingredients if it was a lesser amount which is what might have happened.
vEE says
December 24, 2016 at 8:08 amHi my box is 580g of cake mix. Is that the usual size. I’m in South Africa so our measurements at different!
Please advice
Thanks
Joanna Cismaru says
December 24, 2016 at 6:14 pmMy box says 517g.
Sara @ Last Night's Feast says
December 13, 2016 at 11:04 amI can’t wait to try these!
Kathy says
December 13, 2016 at 10:45 amSorry, but by “icing sugar” do you mean confectioner’s sugar? Just don’t want to mess them up. Thanks.
Joanna Cismaru says
December 13, 2016 at 12:24 pmYes, that’s right. 🙂
Deb says
December 13, 2016 at 8:22 amI just love easy time saving recipes, and these cookies look so yummy! Thanks for sharing the recipe, Jo!
Joanna Cismaru says
December 13, 2016 at 8:32 amMy pleasure, Deb. Happy Holidays!
Maria @ kitchenathoskins says
December 13, 2016 at 7:15 amWhat a lovely collection of Cookies!
Joanna Cismaru says
December 13, 2016 at 8:32 amThank you!