Red velvet crinkle cookies are a vibrant and festive treat that combines the rich flavor of red velvet cake with the texture of a crinkle cookie.
With just a few simple ingredients and a box of red velvet cake mix, you can whip up a batch of delicious red velvet crinkle cookies. These cookies are perfect for any occasion, whether it's a holiday gathering, a birthday party, or simply a sweet treat for yourself. Give this recipe a try and enjoy the beautiful fusion of red velvet cake and crinkle cookie goodness!
Ingredients for Red Velvet Crinkle Cookies
You will need the following ingredients:
- red velvet cake mix
- melted unsalted butter
- powdered sugar
- granulated sugar
Preparing the Red Velvet Cookie Mix
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Sift the cake mix to remove any lumps. Place the red velvet cake mix into a large wire mesh strainer and place it over a large mixing bowl. Tap the sides of the strainer until all the cake mix is sifted. Any lumps left over can be pushed through with a spoon. This is important to avoid unmixed lumps of mix interfering with texture.
- Add the eggs, and butter into the sifted cake mix. Stir until well combined and a dough forms.
- Chill the dough for at least 4 hours or overnight.
When Ready to Bake
- Place the powdered sugar and granulated sugar into separate bowls.
- Using your hands, roll the dough into small balls, approximately 1 inch in diameter.
- Roll each dough ball in the granulated sugar first, then powdered sugar until fully coated.
- Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the cookies have spread and the tops have cracked.
- Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Recipes makes about 24-26 cookies.
- Once cooled, serve and enjoy!
Tips and Variations
Here are a few tips and variations to enhance your red velvet crinkle cookies:
- For an extra touch of decadence, you can add chocolate chips or white chocolate chips to the cookie dough.
- If you prefer a slightly softer cookie, reduce the baking time by a minute or two.
- Experiment with different flavors of cake mix, such as chocolate or strawberry, to create unique variations of crinkle cookies.
- Store any leftover cookies in an airtight container to maintain their freshness.
Frequently Asked Questions
Can you substitute melted butter with vegetable oil?
Yes, you can. The texture will remain the same. Butter adds a richer flavor and we recommend it for that reason.
Do you really need to chill the cookie dough?
No you don't. However, we recommend chilling the red velvet cookie dough for two reasons:
1. This recipe creates a very sticky cookie dough and by chilling it, it will solidify the butter and thereby making the cookie dough easier to work with.
2. Chilled cookie dough will spread less in the baking process, baking a thicker cookie. Un chilled cookie dough will spread more, and the cookie will be thinner.
Do you really need two sugars?
Yes, over the years, the most complaints we heard when making crinkle cookies is that by the time they are done baking, most of the powdered sugar melts or absorbs into the cookie. An extra coating creates a barrier between the cookie dough and the powdered sugar, and it avoids the absorption of the powdered sugar.
Do you really need to sift the red velvet cake mix?
No, but we always do no matter what we are making with the cake mix (brownie mix too, for that matter). Have you seen all the clumps and lump in a boxed cake mix? We tend to over mix the batter when we are trying to break up the lumps. Sifting the cake mix first ensures that there are no lumps in the batter and all the ingredients are evenly distributed.