Red Velvet Crinkle Cookies
These red velvet crinkle cookies are a festive cookie for your holiday celebrations.
Servings: 2 dozen
Equipment
- OXO Good Grips Small Cookie Scoop
Ingredients
- 1 box Red Velvet Cake Mix I used Duncan Hines
- 1/3 cup vegetable or canola oil
- 2 eggs
- 1/2 cup powdered sugar for rolling the cookies
Instructions
- In the bowl of a stand mixer, combine the cake mix, canola oil, and eggs until a stiff dough forms.
- Chill the dough in the refrigerator for 15 minutes.
- Preheat oven to 350 F. Line a rimmed baking sheet with parchment paper or use a silicone baking mat.
- Using a small cookie scoop, scoop the dough into 1 inch balls and roll in powdered sugar.
- Bake for 9 - 11 minutes. Cool 2 minutes on cookie sheet before removing to wire rack to cool completely.
Notes
~If the cookies look wet in the "crinkles" allow to bake a minute or two longer.
