Red Velvet Crinkle Cookies

Red Velvet Crinkle Cookies
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Nutritional Info
  • Servings Per Recipe: 48
  • 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

View full nutritional breakdown of Red Velvet Crinkle Cookies calories by ingredient


Introduction

A deep red, chewy cookie that has a delicate crackled crust dusted with a touch of powdered sugar. A deep red, chewy cookie that has a delicate crackled crust dusted with a touch of powdered sugar.
Number of Servings: 48

Ingredients

    6 tbsp. butter
    1 cup powdered sugar
    1 tspn. cornstarch
    1 box Duncan Hines Red Velvet Cake Mix
    2 large eggs
    1 tspn. lemon zest

    NOTE: 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.

Tips

1. For consistency, use a small scoop to form dough into balls.
2. For best results, bake only one sheet of cookies at a time.


Directions

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