Do you have some red velvet lovers in your circle? Make them these incredibly easy red velvet crinkle cookies and I can assure you they will love them! Option to add white chocolate chips *wink
Red velvet crinkle cookies are a perfect festive cookie to add to your Christmas cookies or Valentine’s cookies, or when bribing children in your house to finish their homework.
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Simple Ingredients
Box of red velvet cake mix
6 tablespoons of melted butter
2 eggs
1 cup powdered sugar
1 teaspoon cornstarch
Prepare your Cookies
Start your crinkle cookies by mixing a box of red velvet cake mix with 2 eggs. One those are broken and evenly distributed through the cake mix, start slowly adding the melted butter. If you’d like to add any mix-ins do that last. White chocolate chips and even dark chocolate chunks would be delicious additions to these red velvet crinkle cookies.
In a separate bowl combine powdered sugar and cornstarch.
Using a spoon or small scoop, drop a ball of dough into the powdered sugar mixture. Use your hands to roll cookies into a ball, then place them on a cookie sheet.
Note: refrigerate dough for about 15 minutes if the dough is too soft to form balls and hold its shape.
I like to use these silicone baking sheets whenever I make cookies. They make for easy clean up and help evenly place your cookies on the pan.
Bake at 375 degrees for 11 minutes.
Remove from cookie sheet and allow to cool on a cooling rack. Cookies will be flimy when removed from oven.
Some of the items I used to make this bruschetta chicken recipe:
Red Velvet Crinkle Cookies
Ingredients
- 1 box red velvet cake mix
- 2 eggs
- 6 tbsp melted butter
- 1 cup powdered sugar
- 1 tsp cornstarch
Instructions
- Mix a box of red velvet cake mix with 2 eggs, then slowly stir in melted butter.
- Combine powdered sugar and cornstarch in a separate bowl.
- Using a spoon or small scoop, drop a ball of dough into the powdered sugar mixture. Use your hands to roll cookies into a ball, then place them on a cookie sheet.
- Bake 375° for 11 minutes.
- Allow cookies to cool on a cooling rack before serving.
Recipe adapted from The Pinning Mama.
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