Red Velvet Crinkle Cookies Recipe
Introduction
These Red Velvet Crinkle Cookies are soft, chewy, and beautifully coated with a sweet powdered sugar crust that cracks as they bake. They’re quick to make and perfect for holiday treats or any time you crave something festive and delicious.
Ingredients
- 1 box (16 ounces) Red Velvet cake mix
- 2 large eggs
- 6 tablespoons butter, melted
- 1/2 cup powdered sugar
- 1/2 teaspoon cornstarch
Instructions
- Step 1: Preheat your oven to 375° F (190° C). Line two large cookie sheets with parchment paper or grease them well with non-stick spray to prevent sticking.
- Step 2: In a large mixing bowl, combine the red velvet cake mix, eggs, and melted butter. Stir thoroughly with a wooden spoon until the dough is thick and slightly sticky.
- Step 3: In a smaller bowl, mix together the powdered sugar and cornstarch. This coating will create the cookies’ signature crackled exterior.
- Step 4: Roll the dough into 1 1/2 inch diameter balls. Coat each ball generously in the powdered sugar and cornstarch mixture, ensuring they are fully covered.
- Step 5: Place the coated dough balls on the prepared cookie sheets, spacing them about 2 inches apart to allow for spreading.
- Step 6: Bake one cookie sheet at a time in the preheated oven for 9 to 10 minutes, or until the edges are set and the tops develop a crinkled look.
- Step 7: Remove the cookies from the oven and let them cool completely on the baking sheet before transferring to a wire rack or serving.
- Step 8: Enjoy these delightful cookies fresh, ideally with a glass of milk or your favorite warm beverage.
Tips & Variations
- For extra richness, substitute half the butter with cream cheese for a slight tang and added moisture.
- If you prefer a stronger red velvet flavor, add 1 teaspoon of vanilla extract to the dough mixture.
- Make smaller cookies by rolling dough balls into 1 inch diameter sizes for bite-sized treats.
- Store the powdered sugar and cornstarch mixture in a sealed container to keep it dry and ready for your next batch.
Storage
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 2 months. To reheat, thaw at room temperature and warm briefly in the oven at 300° F for 5 minutes to restore softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cake mix flavor?
While this recipe is best with red velvet cake mix for its signature color and flavor, you can try it with chocolate or vanilla cake mixes for a different twist. The texture will remain soft and chewy.
Why do the cookies crack on top?
The powdered sugar and cornstarch coating dries on the outside as the cookies bake, causing the dough underneath to expand and crack, creating the distinctive crinkle effect.
PrintRed Velvet Crinkle Cookies Recipe
These Red Velvet Crinkle Cookies are soft, tender, and covered in a sweet powdered sugar coating that creates a beautiful crackled surface. Made from red velvet cake mix, they are easy to prepare and bake into delightful treats perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 20 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 1 box (16 ounces) Red Velvet cake mix
- 2 large eggs
- 6 Tablespoons butter, melted
Coating
- 1/2 cup powdered sugar
- 1/2 teaspoon cornstarch
Instructions
- Preheat Oven: Preheat your oven to 375° F (190° C). Prepare two large cookie sheets by lining them with parchment paper or greasing them well with non-stick spray to prevent sticking during baking.
- Mix Ingredients: In a large mixing bowl, combine the red velvet cake mix, eggs, and melted butter. Using a wooden spoon, stir thoroughly until all ingredients are well blended. The resulting dough will be thick and slightly sticky.
- Prepare Coating: In a smaller separate bowl, mix together the powdered sugar and cornstarch. This mixture will give the cookies their signature crackled exterior.
- Shape and Coat Dough: Form the cookie dough into approximately 1 1/2 inch diameter balls. Roll each ball generously in the powdered sugar and cornstarch coating until fully covered. Arrange the coated dough balls on the prepared cookie sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake one cookie sheet at a time in the preheated oven for 9 to 10 minutes or until the edges are set and the tops have developed a crinkled appearance. Remove from oven and allow cookies to cool completely on the baking sheet before transferring.
- Serve and Enjoy: Once cooled, serve these delightful red velvet crinkle cookies fresh for the best texture and flavor. They pair wonderfully with a glass of milk or a warm beverage.
Notes
- Make sure to space the cookies well apart on the baking sheet to prevent them from sticking together as they spread.
- Allow cookies to cool completely on the baking sheet to set properly and retain their shape.
- For a more intense red color, you can add a few drops of red food coloring to the dough before mixing.
- The cookie dough may feel sticky; lightly wet or butter your hands when rolling into balls to make it easier.
- Store cookies in an airtight container at room temperature for up to 5 days.
Keywords: Red Velvet Cookies, Crinkle Cookies, Easy Cookie Recipe, Holiday Cookies, Cake Mix Cookies
