Need a last minute Valentine's treat? Want it to be chocolatey, delicious and holiday-themed red velvet? Oh, and you want it to be quick and easy? Well, since you don't ask for much, I'll share these perfect soft and chewy red velvet crinkle cookies, super easy because they start with a prepackaged cake mix. Just a few ingredients and you'll turn that cake mix into a fun cookie perfect for after school treats, classroom parties, pot lucks or just to tell your Valentine you're in love. My cocoa snowflakes are one of my favorite fudgy cookies, so this red velvet interpretation is a definite winner for a twist on the flavor, with the same perfect texture.
Since I'm a sucker for new flavors of old favorites, this recipe from Jessica at The Novice Chef was inevitable in my kitchen. Plus these cookies were super easy! Four ingredients and just a few minutes until you get that cookie dough in the oven and 10 minutes after that, you've got delicious cookies. Dunk them in milk and get your red velvet on! Then make more because those ones you made for the Valentine party at work? You just ate them all.
Red Velvet Crinkle Cookies
18.25 ounce box red velvet cake mix
6 Tablespoons butter, melted and cooled
1/2 cup powdered sugar
Place cake mix in a large bowl. Add butter and eggs and stir together until a batter forms. Place powdered sugar in a small bowl.
Using a medium cookie scoop, portion dough into balls and roll between hands coated in powdered sugar to a smooth balls.
Drop balls into powdered sugar and toss to coat. Then arrange on parchment or Silpat lined baking sheets, about 2 inches apart.
Bake at 375 degrees F for 8-10 minutes until edges are firm and centers are set. Turn baking sheet 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking.
Remove from oven and let cool on pans for 2-3 minutes before transferring to wire racks to cool completely.
Makes 3 1/2 dozen cookies.
The Cookie Princess
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