Red Velvet Crinkle Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
6 tbsp. butter1 cup powdered sugar1 tspn. cornstarch1 box Duncan Hines Red Velvet Cake Mix2 large eggs1 tspn. lemon zestNOTE: 5 grams = 1tspn. cornstarch-I don't melt the butter, instead I bring the butter and eggs to room temperature, so as to not risk change to egg consistency (aka cooking the egg)-I also sift the cake mix for a smoother batter.-to make dough balls I use two tspn.
1. Preheat oven to 375*. Melt butter (see note). Place sugar and cornstarch in shallow dish. Mix with a fork to blend.
2. Place cake mix, butter, eggs and lemon zest in large mixing bowl. Mix until well blended and a dough forms. I use my KitchenAid mixer on the #1 setting.
3. Form dough into 1 inch balls and roll in powdered sugar. Place on cool, ungreased baking sheet about 2 inches apart.
4. Bake, 1 sheet at a time, in center of oven for approximately 9 minutes or a little bit before setting. Cool 1 minute. Transfer to a wire rack to cool completely.
5. Store in airtight container with wax paper seperating the layers.
Serving Size: approx. 4 dozen cookies
2. Place cake mix, butter, eggs and lemon zest in large mixing bowl. Mix until well blended and a dough forms. I use my KitchenAid mixer on the #1 setting.
3. Form dough into 1 inch balls and roll in powdered sugar. Place on cool, ungreased baking sheet about 2 inches apart.
4. Bake, 1 sheet at a time, in center of oven for approximately 9 minutes or a little bit before setting. Cool 1 minute. Transfer to a wire rack to cool completely.
5. Store in airtight container with wax paper seperating the layers.
Serving Size: approx. 4 dozen cookies
Nutritional Info Amount Per Serving
- Calories: 93.3
- Total Fat: 4.9 g
- Cholesterol: 25.3 mg
- Sodium: 73.1 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 0.3 g
- Protein: 1.3 g
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