Red Velvet Crinkle Cookies

Red Velvet Crinkle Cookies

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"A deep red, chewy cookie that has a delicate crackled crust dusted with a touch of powdered sugar."
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1 h servings 71 cals
Serving size has been adjusted!

Original recipe yields 48 servings



  • Calories:
  • 71 kcal
  • 4%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 11.4g
  • 4%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 78 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F. Melt butter; set aside to cool. Place powdered sugar and cornstarch in shallow dish. Mix with a fork to blend.
  2. Place cake mix, cooled butter, eggs and lemon zest in large mixing bowl. Mix by hand until well blended and a dough forms.
  3. Form dough into 1-inch balls and roll in powdered sugar. Place on cool, ungreased baking sheets about 2 inches apart.
  4. 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.
  5. Store in airtight container with wax paper or parchment separating layers.


  1. 20 Ratings

Most helpful positive review

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 c...

Most helpful critical review

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 ...

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 c...

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...

Delicious and pretty. I think the temp could really be 350 as the box suggests opposed to 375, to ensure they don't overcook on the bottom of the cookie.

Needed to make 90 cookies for a Christmas Cookie exchange and decided to try these for a few reasons: pretty, tasty, and inexpensiveo make. I read the other reviews and decided to use the lemon...

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 qui...

Followed the recipe as well as what some others recommended: added in a quarter cup of cocoa and a dash of vanilla. Didn't have any lemon zest so I used a half teaspoon of lemon extract. (I agre...

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.

Great cookie recipe but I would recommend a couple of changes. Refrigerate the dough for a least 2 hours or overnight. There is no need to use any corn starch but roll a thick layer of powdered ...

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