Red Velvet Crinkle Cookies
A six-ingredient, red velvet cake mix cookie doused in powdered sugar and baked to crinkle superbness; perfect for red velvet enthusiasts.
Ingredients
- 1 red velvet boxed cake mix, 15.25 oz
- 6 tablespoons unsalted butter, melted
- 2 large eggs
- ¾ teaspoon vanilla extract
- ¼ cup granulated sugar
- ⅔ cup powdered sugar
Instructions
- Preheat oven to 375F degrees.
- In a large bowl using an electric mixer, mix together boxed cake mix, melted butter, eggs, and vanilla extract; mix until combined.
- Place granulated sugar and powdered sugar in separate shallow dishes. Scoop dough into tablespoon balls using a #50 disher; drop into granulated sugar and roll to coat. Transfer dough balls to powdered sugar and roll to coat. Evenly space dough balls onto a baking sheet.
- Bake 9-11 minutes, until puffed and cracked, and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone).
- Cool cookies on baking sheet on wire rack for 5 minutes; transfer to a wire rack to cool completely. Eat & Enjoy!
Notes
Store Red Velvet Crinkle Cookies in an airtight container; will keep for 3+ days.
