Confession time: These Red Velvet Crinkle Cookies were supposed to be posted way back in December during the holiday season. But then life got in the way, and I didn’t post as much as I had planned to during December. I guess that’s what happens when you’re out of country on a super long holiday right? I guess I’m the queen of procrastination…also known as QoP. LOL. 😀
Anyway, I’m still on holiday so I can’t promise you that I’ll be posting as often as I usually do. BUT I had to share these Red Velvet Crinkle Cookies with you because I think they are perfect for Valentine’s Day!
So the internet is flooded with all kinds of crinkle cookies…and I don’t think my recipe is like life changing or anything. But these cookies are SO easy, SO pretty and SO tasty and for the very minimal effort required to make these red velvet crinkle cookies, that these cookies are TOTALLY worth it. Okay, the grammar is way off in this sentence right? Lol.
Do I sound like a cookie monster to you, yet? Lol.
19 minutes. That’s all you need to make these Red Velvet Crinkle Cookies. 19 minutes to red velvet crinkle cookie heaven! Would it be too cliche if I say these red velvet crinkle cookies are love at first bite? 😉 😛
Okay let’s have another moment of confession. I just couldn’t understand the internet’s obsession with crinkle cookies, especially those made with cake mixes. I mean why wouldn’t I just make a cake instead of cake like cookies? But then I made these red velvet crinkle cookies, and man oh man. These cookies really are something.
They are crispy on the outside, and chewy on the inside. And the flavor is just delicious! I thought the icing sugar would make the cookies too sweet, but it actually adds the perfect touch of sweetness.
These cookies are super, duper easy. I mean even a baby could make these. Okay, maybe that’s not such a great idea. LOL. Anyway, below are a few tips to ensure that your Red Velvet Crinkle Cookie making experience goes smoothly, and that these perfect little bites of love can fill your heart with happiness! 🙂
How to Make the Perfect Red Velvet Crinkle Cookies
1.) I like to add a little bit of extra flour to the cookie dough for these red velvet crinkle cookies, because I feel it firms up the dough a bit more which makes it easier to shape the dough into cookie balls. Also, it helps reduce the amount of spreading of the cookies during baking.
2.) To form the cookie dough into balls, you can use a small scoop to shape the dough and then roll the cooke dough balls into the icing sugar mixture. Even a simple spoon works. The dough will be very soft to work with by the way, so don’t worry if you feel like it’s too soft and hard to shape. You can even stick it in the refrigerator for 15 minutes or so to firm up the dough. I didn’t do this though, and it was still fine. So chilling the dough is optional.
3.) Please do not over bake these cookies. I made the mistake of over baking the second batch I made and the cookies really hardened after coming out of the oven. And they weren’t yummy at all. 🙁 So even if they looked under baked in the at the 8-9 minute mark, take them out of the oven. As with all cookies, these cookies will also continue cooking on the baking sheet from the residual heat of the oven.
4.) This is not a tip but these red velvet crinkle cookies taste amazing with a cold glass of milk! 😀
Red Velvet Crinkle Cookies
- 1 box Red Velvet Cake mix
- 1/4 cup all purpose flour
- 2 large eggs
- 6 tablespoons unsalted butter melted
- 1/2 cup icing sugar
- 1 teaspoon cornstarch
Preheat oven to 375 F. Prepare two baking sheets with parchment paper and set aside.
Whisk together the red velvet cake mix and all purpose flour.
Add in the eggs and melted butter. Mix with a wooden spoon until combined. You can also use a handheld electric mixer.
In another small bowl whisk together the icing sugar and cornstarch.
Shape the cookie dough into small 1 inch balls and then roll through the icing sugar mixture. You can use a small scoop to shape the cookie dough into balls or just simply use a spoon.
Place the cookie balls 2 inches apart on the prepared baking sheets.
Bake for 8 to 9 minutes. The cookies will look very undercooked with just the edges set, so take them out at 9 minutes because they will keep cooking from the residual heat of the baking sheet. Please do not over-bake these cookies because they will harden as they cool if baked for too long and will lose their lovely chewy texture.
The cookies will also spread a bit during baking and that's completely normal.
Let the cookies cool on the baking sheet for a few minutes before removing. Enjoy!