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Cozy Red Velvet Crinkle Cookies: Easy Homemade Recipe

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These quick and easy red velvet crinkle cookies use a simple boxed cake mix for a soft, fudgy center and beautiful crackled tops coated in powdered sugar. Perfect for cozy evenings and holiday gatherings.

Ingredients

Scale
  • 1 box (15.25 oz) red velvet cake mix (recommended: Duncan Hines or Betty Crocker)
  • 2 large eggs, room temperature
  • 1/3 cup vegetable oil (canola or avocado oil also work)
  • 1/2 cup powdered sugar (for rolling, plus extra as needed)
  • 1 teaspoon vanilla extract (optional)
  • 1/4 cup white chocolate chips (optional)
  • Pinch of cinnamon (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large mixing bowl, combine the cake mix, eggs, and vegetable oil. Stir until a soft, cohesive dough forms. If too wet, let rest 2-3 minutes; if too dry, add 1 tablespoon water at a time.
  3. Add the vanilla extract and cinnamon if using. Stir until just combined.
  4. Let the dough rest for 5 minutes. This helps the cookies hold their shape and develop crinkles.
  5. Pour the powdered sugar into a small, shallow bowl (about 1/2 inch deep).
  6. Scoop the dough into 1.5-tablespoon portions. Roll each portion into a smooth ball between your palms. Lightly grease hands with oil if sticky.
  7. Roll each dough ball generously in the powdered sugar, coating every surface. For best results, roll each ball twice.
  8. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. (About 9 cookies per standard sheet pan.)
  9. Bake for 10-12 minutes. The cookies should look puffed and cracked, with edges set but centers still slightly soft. For fudgier cookies, bake 10 minutes; for crisper edges, bake 12 minutes.
  10. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely.

Notes

For best crinkle, double coat the dough balls in powdered sugar. Do not overbake; cookies should be soft and fudgy. Let cool completely on baking sheet before moving. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months.

Nutrition

Keywords: red velvet crinkle cookies, easy cookie recipe, boxed cake mix cookies, crinkle cookies, holiday cookies, quick cookies

Find it online: https://dinadinnertable.com/cozy-red-velvet-crinkle-cookies-easy-homemade-recipe/