Red Velvet Crinkle Cookies recipe

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Ingredients

6 tablespoons butter
1 cup powdered sugar
1 teaspoon cornstarch
1 (18.25 ounce) box Duncan Hines® Red Velvet Cake Mix
2 large eggs
1 teaspoon lemon zest

Nutrition Info

71.2 calories
carbohydrate: 11.4 g
cholesterol: 11.6 mg
fat: 2.7 g
fiber: 0.3 g
protein: 0.8 g
saturatedFat: 1.4 g
servingSize: -
sodium: 78.3 mg
sugar: 2.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F. Melt butter, set aside to cool. Place powdered sugar and cornstarch in shallow dish. Mix with a fork to blend.

  2. Place cake mix, cooled butter, eggs and lemon zest in large mixing bowl. Mix by hand until well blended and a dough forms.

  3. Form dough into 1-inch balls and roll in powdered sugar. Place on cool, ungreased baking sheets about 2 inches apart.

  4. Bake, 1 sheet at a time, in center of oven for 9 to 11 minutes or until set. Cool 1 minute. Transfer to wire rack to cool completely.

  5. Store in airtight container with wax paper or parchment separating layers.

Recipe Yield

4 dozen cookies

Recipe Note

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

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