Description
Bring a little magic to your holiday baking with these Red Velvet Crinkle Cookies! Soft, fudgy, and topped with a snowy powdered sugar crackle, these cookies are easy to make with a boxed cake mix and deliver big flavor with minimal effort. Perfect for cookie swaps, gifts, or just a cozy treat with a glass of milk.
Ingredients
-
1 box (15.25 oz) Red Velvet Cake Mix
-
2 large eggs (room temperature)
-
⅓ cup vegetable oil (or canola/coconut oil)
-
1 tsp vanilla extract (or almond extract for a twist)
-
½ cup powdered sugar (for rolling)
Instructions
1. Preheat & Prep:
-
Preheat oven to 350°F (175°C).
-
Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix the Dough:
-
In a large bowl, combine cake mix, eggs, oil, and vanilla extract.
-
Stir until just combined; the dough should be thick and slightly sticky.
3. Scoop & Roll:
-
Pour powdered sugar into a shallow bowl.
-
Scoop ~1.5 tablespoons of dough and roll into a 1-inch ball.
-
Roll each ball generously in powdered sugar. (Optional: double-roll for extra white crackles.)
-
If dough is too sticky, chill for 15–20 minutes.
4. Bake:
-
Place cookies 2 inches apart on the prepared sheet.
-
Bake for 10–12 minutes until tops crackle and edges are set.
-
Centers may look slightly soft—perfect for a fudgy texture.
5. Cool:
-
Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
-
White Chocolate: Fold in ¾ cup white chocolate chips before baking.
-
Peppermint: Add ½ tsp peppermint extract; top with crushed candy cane.
-
Cream Cheese Center: Insert a ¼-inch cube of cold cream cheese into each dough ball before rolling.
-
Orange Zest: Add zest of one orange for a bright flavor.
-
Make Ahead: Dough can be refrigerated up to 2 days or frozen for later.
Nutrition
- Calories: 120 kcal per cookie, approx
- Sugar: 11g
- Fat: 5g
- Carbohydrates: 18g