Description
These Red Velvet Crinkle Cookies are soft, chewy, and beautifully coated with powdered sugar for a classic crinkle effect. Made from a convenient red velvet cake mix and enriched with eggs and melted butter, these festive cookies are perfect for holidays, parties, or any occasion that calls for a deliciously easy treat.
Ingredients
Scale
Cookie Dough
- 1 box (16 ounces) Red Velvet cake mix
- 2 large eggs
- 6 Tablespoons butter, melted
Coating
- 1/2 cup powdered sugar
- 1/2 teaspoon cornstarch
Instructions
- Preheat Oven: Preheat your oven to 375° F (190° C). Prepare two large cookie sheets by lining them with parchment paper or greasing them well with non-stick spray to prevent sticking during baking.
- Mix Ingredients: In a large mixing bowl, combine the red velvet cake mix, eggs, and melted butter. Using a wooden spoon, stir thoroughly until all ingredients are well blended. The resulting dough will be thick and slightly sticky.
- Prepare Coating: In a smaller separate bowl, mix together the powdered sugar and cornstarch. This mixture will give the cookies their signature crackled exterior.
- Shape and Coat Dough: Form the cookie dough into approximately 1 1/2 inch diameter balls. Roll each ball generously in the powdered sugar and cornstarch coating until fully covered. Arrange the coated dough balls on the prepared cookie sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake one cookie sheet at a time in the preheated oven for 9 to 10 minutes or until the edges are set and the tops have developed a crinkled appearance. Remove from oven and allow cookies to cool completely on the baking sheet before transferring.
- Serve and Enjoy: Once cooled, serve these delightful red velvet crinkle cookies fresh for the best texture and flavor. They pair wonderfully with a glass of milk or a warm beverage.
Notes
- Rolling the dough balls in cornstarch mixed with powdered sugar helps create the classic crinkle effect on the cookie surface.
- Baking one sheet at a time ensures even cooking and proper texture.
- Make sure cookies cool completely before moving to avoid breakage.
- Store cookies in an airtight container for up to 5 days to maintain freshness.
- For a gluten-free version, use a gluten-free red velvet cake mix.
