Recipe by Duncan Hines® Canada
"A deep red, chewy cookie that has a delicate crackled crust dusted with a touch of powdered sugar."
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1 (18.25 ounce) box
Duncan Hines® Red Velvet Cake Mix
These are perfect for Christmas! I confess that I changed the recipe a bit because I didn't have time for a dry run with it as written and I was looking for a plain rich chocolate flavor. My changes were simple - omitted lemon zest and wisked 1/4 cup unsweetened cocoa into the dry ingredients and 1 tsp. vanilla extract in with the eggs. The result was the flavor I'd hoped for with a light cake texture. I'd prefer a slightly denser texture, but this can't be beat for for an easy, quick, from-a-mix recipe. Using a 1-inch melon ball scoop yielded a small cookie - perfect for cookie exchanges. Otherwise I would double the cookie size. The trick to the crackles is to roll the dough balls around until the confectioners sugar is thick and even all the way around. Be sure not to overbake or the cookies become too firm and dry. Very pretty!
Made these into cutouts. Regardless of the size/thickness, the lemon zest is very off putting. And, there's no reason to put cornstarch into the powdered sugar. This is nothing like Panera's red velvet crinkle cookie.
These are amazing and easy to make cookies! I strongly recommend them. No changes made just as is. Thanks for the great recipe!
Everyone Loves this cookie. To make more decadent add 1 cup white chocolate chips fold into prepared batter. This white chocolate really makes a difference and brings these cookies to a level of pure indulgence!
I also did with chocolate fudge cake mix and added 1 cup white chocolate and then placed a hersheys chocolate drop in center of each ball I call this a Triple chocolate cookie crinkle!
I tried this recipe and it was AMAZING! I gave them to my family. they loved them and I know that if you get the betty crocker red velvet cake mix it will show you the same exact recipe, therefore WE LOVED THEM and I will defenetly will make this again
These were fantastic! The only thing I changed was using lemon extract instead of the zest. I didn't measure it, just dribbled some into the bowl. Everyone loved them and they disappeared so quickly - I will definitely make these again.
These cookies present so beautifully! I made them for a party, and they were really soft and tasty. I thought the dough was painfully thick, so I added another tablespoon of melted butter, which worked out great - the cookies didn't spread too much or anything. There was a lot of left over powered sugar left over, so I'd halve that in the future. Also, the lemon zest does have a nice flavor, makes it distinctly different from a chocolate crinkle cookie. I used a tablespoon to scoop out the cookies, and it yielded 34.
The cookies came out super moist and thats always huge plus. Although they were far from bad tasting, the flavor wasn't exceptional either. It's not a cookie you impress with.
* Percent Daily Values are based on a 2,000 calorie diet.
Red Velvet Crinkle Cookies
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 24
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