Red Velvet Crinkle Cookies |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A deep red, chewy cookie that has a delicate crackled crust dusted with a touch of powdered sugar. Ingredients:
6 tablespoons butter |
1 cup powdered sugar |
1 teaspoon cornstarch |
1 (18.25 ounce) box duncan hines® red velvet cake mix |
2 large eggs |
1 teaspoon lemon zest |
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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