Red Velvet Crinkle Cookies

By á-25393

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

Ingredients

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

Details

Servings 4
Preparation time 20mins

Preparation

Step 1

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

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

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

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.

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

Tips:
For consistency, use a small scoop (1 to 1-1/4 inches in diameter) to form dough into balls.

For best results, bake only one sheet of cookies at a time. If two are baked at once, rotate sheets midway through baking.