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Red Velvet Crinkle Cookies
4.5 from 69 votes

Red Velvet Crinkle Cookies

Red Velvet Crinkle Cookies combine the deep red color and subtle cocoa flavor of red velvet cake with a soft, chewy texture from the sticky dough formed into balls and rolled in confectioners' sugar. The baking process results in cookies with set bottoms and slightly undercooked-looking centers, creating a tender bite. These cookies are a treat for those who enjoy a soft textured, visually striking dessert that differs from traditional cakes or cookies by using a boxed cake mix as the base ingredient.

Prep Time
10 mins
Cook Time
9 mins
Total Time
19 mins
Servings: 18 cookies
Course: Baked Goods

Ingredients

  • 1 red velvet cake mix 15.25 ounces, box
  • 2 egg large
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract pure
  • ⅓ cup confectioners' sugar

Instructions

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  1. Preheat oven to 375°F. Line a baking sheet with parchment paper, set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, combine cake mix, eggs, oil, and vanilla extract until well blended. Place confectioners’ sugar into a medium bowl.
  3. Using a medium cookie scoop (1 ½ tablespoons), drop balls of dough (dough will be sticky) into the confectioners’ sugar, roll to coat. Gently form dough into a ball by lightly rolling between your palms.
  4. Place dough balls on prepared baking pan about two inches apart.
  5. Bake in preheated oven for 7 to 9 minutes. The bottoms will be set but middles will look slightly undercooked. Allow cookies to cool for 5 minutes on pan before removing to a wire rack.