Introduction
Imagine sinking your teeth into a soft, chewy cookie with a deliciously sweet and tangy flavor, all wrapped up in a beautiful red velvet package. That’s what you get with these amazing Red Velvet Crinkle Cookies. The deep red color and crackled crust make them almost too pretty to eat, but the irresistible aroma of buttery goodness and velvety smoothness will have you devouring them in no time.
The concept of red velvet crinkle cookies is not new, but this recipe simplifies the process by using a cake mix, making it easy for anyone to achieve professional-looking results at home. The focus of this recipe is, of course, the star of the show: Red Velvet Crinkle Cookies.
In this recipe, we’ll explore how to make these gorgeous cookies using a Duncan Hines red velvet cake mix, along with a few simple ingredients. The result is a cookie that’s both elegant and delicious, perfect for special occasions or everyday treats.
Why You’ll Love This Recipe
So, what makes these Red Velvet Crinkle Cookies so special? For starters, they have a unique chewy interior and a crackled crust that adds texture and visual appeal. The deep red color is stunning, and the flavor is a perfect balance of sweet and tangy. Using a cake mix simplifies the preparation, making this recipe accessible to bakers of all skill levels.
The ease of preparation is a significant advantage of this recipe. By utilizing a cake mix, you can skip the hassle of measuring out multiple ingredients, making the process quicker and more straightforward. This simplicity, combined with the impressive results, makes this recipe a winner for anyone looking to impress with minimal fuss.
Red Velvet Crinkle Cookies are a crowd-pleaser, and their ease of preparation using a cake mix makes them a go-to choice for many occasions. Whether you’re a fan of the classic red velvet flavor or just looking for a new cookie recipe to try, these crinkle cookies are sure to delight.
Ingredients
- 1 (15.25 ounce) box Duncan Hines red velvet cake mix
- 6 tablespoons unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon lemon zest
- 1 cup powdered sugar
- 1 teaspoon cornstarch
Ingredient Notes & Substitutions
When it comes to the ingredients, using the right type of cake mix is crucial for achieving the signature red velvet color and flavor. Duncan Hines is recommended, but you can experiment with other brands if you prefer. Keep in mind that results may vary slightly.
For the unsalted butter, you can substitute it with salted butter if that’s what you have on hand, but be aware that this might affect the overall flavor profile of your cookies. If you choose to use salted butter, omit any additional salt the recipe might call for, even though this recipe doesn’t explicitly include salt.
The lemon zest adds a nice brightness to the cookies, but if you don’t have lemons, you can omit this ingredient or substitute it with a hint of vanilla extract for a different twist. The powdered sugar and cornstarch mixture is essential for creating the crinkled effect, so it’s best not to substitute these ingredients unless you’re looking for a completely different texture.
Understanding the role of each ingredient is key to making the best Red Velvet Crinkle Cookies possible. The cake mix provides the base flavor and color, while the butter and eggs add moisture and richness. The lemon zest contributes a subtle citrus note, and the powdered sugar and cornstarch are crucial for the crinkled exterior.
Step-by-Step Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine the 1 (15.25 ounce) box Duncan Hines red velvet cake mix, 6 tablespoons unsalted butter (melted and cooled), 2 large eggs, and 1 teaspoon lemon zest in a large mixing bowl. Mix by hand until all ingredients are well blended and a soft dough forms.
- Whisk the 1 cup powdered sugar and 1 teaspoon cornstarch together with a fork in a shallow dish until thoroughly blended. This will be your coating mixture.
- Form the prepared dough into 1-inch balls. Roll each dough ball generously in the powdered sugar mixture, ensuring they are fully coated. Place the coated dough balls about 2 inches apart onto cool, ungreased baking sheets.
- Bake one sheet at a time in the center of the preheated oven until the cookies are set, typically 9 to 11 minutes.
- Cool the baked cookies on the baking sheet for 1 minute, then transfer them to a wire rack to cool completely, which will take about 15 more minutes. Repeat this process to bake the remaining cookie dough.
Visual Guide & Tips
As you progress through the steps, keep an eye on the texture and appearance of your cookies. The dough should be soft and easy to form into balls. When you roll these balls in the powdered sugar mixture, they should be generously coated, which will help create the crinkled effect during baking.
When baking, ensure that your cookies are spaced evenly apart to allow for proper spreading. The crinkled surface will start to form as they bake, and they will be set but still slightly soft to the touch when done. Avoid overbaking, as this can result in a hard cookie instead of a chewy one.
Expert Tips & Troubleshooting
To achieve the perfect Red Velvet Crinkle Cookies, it’s essential to not overbake them. The cookies should be baked until they are just set and still slightly soft to the touch. Overbaking will result in a hard cookie that lacks the desirable chewiness.
For the perfect crinkle effect, make sure your powdered sugar and cornstarch mixture is well combined and that you coat the dough balls generously. This coating is what creates the crinkled crust during baking, so don’t be shy with the powdered sugar.
If your cookies don’t develop the crinkled surface as expected, it might be due to insufficient coating with the powdered sugar mixture or overbaking. Experiment with different baking times and ensure that your cookies are well coated before baking.
Troubleshooting common issues can help you perfect your Red Velvet Crinkle Cookies. If your cookies spread too much, it could be due to the butter being too warm or the oven temperature being off. Always use cooled, melted butter and invest in an oven thermometer to ensure your oven is at the correct temperature.
Storage & Freezing
Once your Red Velvet Crinkle Cookies are completely cool, you can store them in an airtight container at room temperature for up to 5 days. For longer storage, consider freezing them. Place the cookies in a single layer in a freezer-safe bag or container, making sure they don’t touch each other to prevent sticking. Frozen cookies can be stored for up to 2 months.
When you’re ready to serve frozen cookies, simply thaw them at room temperature or reheat them in the microwave for a few seconds to restore their chewy texture.
Frequently Asked Questions (FAQ)
Q: Can I use a different brand of red velvet cake mix?
A: Yes, you can use a different brand, but keep in mind that the flavor and color might vary slightly.
Q: How should I store leftover cookies?
A: Store them in an airtight container at room temperature for up to 5 days or freeze them for longer storage.
Q: Can I add other ingredients to the dough for extra flavor?
A: Yes, you can experiment with adding different flavors like cocoa powder for a deeper chocolate taste or nuts for added texture.
Q: Why didn’t my cookies develop a crinkled surface?
A: This could be due to insufficient powdered sugar coating or overbaking. Ensure your cookies are well coated and not overbaked.
Q: Are these cookies suitable for special diets?
A: The original recipe contains gluten and dairy, making it unsuitable for those with gluten intolerance or dairy allergies. However, you can experiment with gluten-free cake mixes and dairy-free alternatives to accommodate these diets.
Q: Can I make these cookies ahead of time?
A: Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to a day before baking. You can also bake and then freeze the cookies for later use.
Nutritional Information (Approximate)
Per cookie (approximate values):
Calories: 280 kcal
Protein: 6g
Carbs: 38g
Fat: 12g
Sugar: 17g
Note: Nutritional values may vary based on specific ingredients used. For detailed nutritional analysis of red velvet products, refer to the USDA FoodData Central database.
Conclusion
Red Velvet Crinkle Cookies are a delicious and visually appealing treat that’s perfect for any occasion. With their chewy interior, crackled crust, and deep red color, they’re sure to impress. The simplicity of the recipe, thanks to the use of a cake mix, makes them accessible to everyone.
So, go ahead and give this Red Velvet Crinkle Cookies recipe a try. With these tips and a little practice, you’ll be baking like a pro in no time. Don’t forget to share your creations with me on Instagram @EvasRecipes or Pinterest, and happy baking!
Did you make this? Pin it on Pinterest or tag me on Instagram @EvasRecipes! If you’re looking for more delicious cookie recipes, check out my Soft Chewy Snickerdoodles Recipe or my Best Ever Chewy Gingerbread Cookies. For a different dessert idea, consider my Old-Fashioned Blackberry Cobbler Recipe.
Red Velvet Crinkle Cookies Recipe
Ingredients
Method
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine the 1 (15.25 ounce) box Duncan Hines red velvet cake mix, 6 tablespoons unsalted butter (melted and cooled), 2 large eggs, and 1 teaspoon lemon zest in a large mixing bowl. Mix by hand until all ingredients are well blended and a soft dough forms.
- Whisk the 1 cup powdered sugar and 1 teaspoon cornstarch together with a fork in a shallow dish until thoroughly blended. This will be your coating mixture.
- Form the prepared dough into 1-inch balls. Roll each dough ball generously in the powdered sugar mixture, ensuring they are fully coated. Place the coated dough balls about 2 inches apart onto cool, ungreased baking sheets.
- Bake one sheet at a time in the center of the preheated oven until the cookies are set, typically 9 to 11 minutes.
- Cool the baked cookies on the baking sheet for 1 minute, then transfer them to a wire rack to cool completely, which will take about 15 more minutes. Repeat this process to bake the remaining cookie dough.