Description
These Red Velvet Crinkle Cookies are soft, chewy, and rolled in powdered sugar for a classic crinkle effect. Their rich cocoa flavor and vibrant red color make them perfect for holidays or anytime you want a quick, festive treat.
Ingredients
- 1 box (15.25 oz) red velvet cake mix
- 2 large eggs
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar (for coating)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine red velvet cake mix, eggs, vegetable oil, and vanilla extract. Mix until a sticky dough forms.
- Chill the dough in the refrigerator for 30 minutes.
- Scoop out tablespoon-sized amounts of dough and roll into balls.
- Coat each dough ball generously in powdered sugar.
- Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, until the edges are set but the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Add chocolate chips for extra richness.
- Try a cream cheese swirl for a cheesecake flavor.
- Add peppermint extract for a holiday version.
- Use a gluten-free red velvet cake mix for dietary needs.
- Store in an airtight container for up to 5 days.
- Microwave for 8 seconds to restore softness.
- Freeze dough balls and bake from frozen with 2 extra minutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
