Sunday, July 1, 2012
Red Velvet Crinkle Cookies
Happy 1st of July!!! I can't believe that summer is in full swing. What a way to kick off the heat of the summer by baking cookies. lol! I had to crank up the oven today, because when I saw these cookies from The Novice Chef, I had to make them right away. I've often had chocolate crinkle cookies, but never a red velvet version. I didn't realize how simple these yummy cookies were. Everyone knows that I like to make things from scratch. But with the use of a boxed cake mix in this recipe, I think I can make an exception.
I used the crinkle cookie recipe on the side of the box from Duncan Hines. The only difference from the Novice Chef version is the addition of lemon zest and cornstarch. It gives the cookie an extra zing. This technique, however, can used with other boxed cake mixes like chocolate, lemon, or even funfetti (obviously, you'd omit the lemon zest if you were using the chocolate cake mix). This is a great recipe that you can quickly whip up when you have a cookie craving and have extra cake mixes on hand.
6 Tbsp. butter, melted
2 large eggs
1 box Red Velvet cake mix
1 tsp. lemon zest
1/2 cup confectioner's sugar
1/2 tsp. cornstarch
1) Preheat oven to 375 deg F. Place confectioner's sugar and cornstarch in a shallow bowl and set aside.
2) In a large bowl, combine melted butter, eggs, lemon zest and cake mix until there are no large lumps left.
3) Roll dough into 1-inch balls (about 1 tablespoon of dough) and coat in confectioner's sugar and cornstarch mixture. Place dough balls on an ungreased cookie sheet about 1-inch apart.
4) Bake for 9-11 minutes, until the tops have crackled and have set (the centers will still be gooey). Allow to sit for 5 minutes and transfer to a cooling rack to cool completely.