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Red Velvet Crinkle Cookies

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Red Velvet Crinkle Cookies

These chewy red velvet crinkle cookies are deep red in color with a delicate, crackled crust dusted with a touch of powdered sugar. Store in an airtight container with waxed paper or parchment paper separating each layer.

Ingredients

  • 1 (15.25 ounce) box Duncan Hines red velvet cake mix
  • 6 tablespoons unsalted butter, melted and cooled
  • 2 large eggs
  • 1 teaspoon lemon zest
  • 1 cup powdered sugar
  • 1 teaspoon cornstarch

Directions

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Mix cake mix, cooled butter, eggs, and lemon zest by hand in large mixing bowl until well blended and a dough forms.
  • Mix powdered sugar and cornstarch together with a fork in a shallow dish until blended.
  • Form dough into 1-inch balls and roll in powdered sugar mixture. Place about 2 inches apart onto cool, ungreased baking sheets.
  • Bake one sheet at a time in the center of the preheated oven until set, 9 to 11 minutes. Cool for 1 minute on the baking sheet, then transfer to a wire rack to cool completely, about 15 more minutes. Repeat to bake remaining cookies.

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