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Red Velvet Crinkle Cookies
These Red Velvet Crinkle Cookies are crispy on the outside but chewy on the inside, the perfect little treat for your holiday parties.
Prep Time10 mins
Cook Time9 mins
Total Time19 mins
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.
Double check the amount of boxed cake you have. In this recipe I used a 432 g/ 15.25 oz box. If the size of yours is different, adjust the butter and eggs to fit my recipe's ratio.
To freeze, place cookies in an airtight container and place in the freezer for up to 3 months.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Serving: 1cookie | Calories: 106kcal | Carbohydrates: 15.4g | Protein: 1.2g | Fat: 4.4g | Saturated Fat: 2.2g | Cholesterol: 19mg | Sodium: 125mg | Potassium: 6mg | Sugar: 9.6g | Vitamin A: 100IU | Calcium: 30mg