Red Velvet Crinkle Cookies
These Red Velvet Crinkle Cookies are perfectly crispy on the outside but chewy on the inside. The perfect cookies for the holidays or even Valentine's Day!
Servings 30 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!
Calories: 98kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 123mg | Potassium: 52mg | Fiber: 1g | Sugar: 7g | Vitamin A: 86IU | Calcium: 24mg | Iron: 1mg