Red Velvet Crinkle Cookies Recipe - Allrecipes.com
Red Velvet Crinkle Cookies Recipe
  • READY IN 1 hr

Red Velvet Crinkle Cookies

Recipe by  

"A deep red, chewy cookie that has a delicate crackled crust dusted with a touch of powdered sugar."

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Ingredients Edit and Save

Original recipe makes 4 dozen cookies Change Servings
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  • PREP

    20 mins
  • COOK

    10 mins
  • READY IN

    1 hr

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 10, 2013

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!

 
Most Helpful Critical Review
Dec 05, 2013

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.

 

20 Ratings

Jun 28, 2013

These are amazing and easy to make cookies! I strongly recommend them. No changes made just as is. Thanks for the great recipe!

 
Nov 22, 2013

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!

 
Dec 21, 2014

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.

 
Dec 05, 2014

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 zest anyway. Don't skip this part! It gives the cookie a plate-cleansing, bright flavor, but just a touch. You don't even need to use a full teaspon. Also, even though I doubled the recipe, I only got 45 cookies! I used a 1 inch melon baller. I suspect I bought the wrong box mix: so WARNING- make sure it is Duncan Hines CAKE and not Red Velvet CUPCAKE box mix. I guess the box mix would have had a bigger amount. BUT that all being said, the cookies turned out delicious and beautiful! Next time, I will use the rigt box mix! Oh. And these cookies ARE messy but worth it!

 
Oct 14, 2014

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.

 
Jan 31, 2015

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 agree with the commenter who urged people not to skip the lemon, it doesn't make these lemon flavored just adds a depth of taste to the cookie.) Also, as has been written here, I didn't think the cornstarch was necessary to making the powdered sugar coating. After the first batch, I mixed in some milk chocolate chips and some Andes Peppermint Crunch baking chips. Oh boy, are they wonderful!

 

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Nutrition

  • Calories
  • 71 kcal
  • 4%
  • Carbohydrates
  • 11.4 g
  • 4%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 2.7 g
  • 4%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 0.8 g
  • 2%
  • Sodium
  • 78 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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