These red velvet crinkle cookies are the perfect Valentine's day cookie or Christmas cookie. These chewy cookies are reminiscent of brownies in flavor and are so festive looking for a special occasion. They take just minutes to prepare and use a cake box mix. They are sure to become a holiday favorite.
If you are anything like me, you spend a lot of time baking during the holiday season. One of the things I like is to not only make my favorite, traditional holiday cookies, but to try new ones as well. If you haven't made red velvet cookies before, you need to try this red velvet crinkle cookie recipe. By using cake mix, you'll find it doesn't take any time at all.
These red velvet crinkle cookies are a perfect treat and perfect for cookie exchanges or when needing a quick and easy dessert for a holiday party. The red color looks so pretty on the holiday cookie tray and are perfect for sticking into a mason jar as Christmas gifts.
They are also the perfect cookies to enjoy with a mug of hot chocolate on a cold evening.
Having a flavor very similar to a brownie, these cookies are coated with powdered sugar and are utterly delicious.
With the bright red color throughout, these red velvet crinkle cookies are a perfect snack you can enjoy any time of the day.
The best thing about them is that you can get them ready to bake in less than 10 minutes and the baking time is only 10 minutes.
If you are looking for a quick cookie recipe, make a batch of red velvet crinkle cookies!
Whether you serve these as a dessert with a glass of milk or bring them to the holiday party, they taste just perfect!
What do Red Velvet Cookies Taste Like?
Red velvet cookies are delicious.
They taste almost like a brownie with a touch of red velvet cake. In simple words, these cookies are bliss. You will keep coming back for more, that's for sure!
How to Store
If you end up with leftover cookies or if you want to make these in advance, you can store them in an airtight container for up to 5 days. They don't need to be refrigerated.
How to Freeze
You can freeze this red velvet crinkle cookie dough or the actual baked cookies.
If you want to freeze the dough, put the cookie sheet into the freezer instead of the oven to freeze. After the cookies are frozen (it should take an hour or so), place the cookie dough balls into a freezer bag or other freezer container and keep in the freezer. The cookie dough will be good up to three months.
To freeze the already baked cookies, let them cool completely. Then, add the cookies to a freezer safe container or freezer bag and store in the freezer. These will be good for up to two months.
If you find the cookie dough to be too sticky, you can put the dough into the fridge for a half hour to firm up before handling.
Make sure to use a cookie scoop so the cookies are all uniform in size. This will allow even baking.
I found that oiling the cookie scoop with a little bit of vegetable oil worked well.
It's easy to switch up the flavor of your cookies by changing the flavor of cake mixes. You can make a chocolate cookie by using chocolate cake mix.
- Box of red velvet cake mix
- Vegetable Oil
- Powdered Sugar
How to Make
Step 1: Preheat oven to 350°F. Line two cookie sheets with parchment paper or silicone baking mats. Set aside.
Step 2: In a medium bowl, combine cake mix, eggs, and vegetable oil and beat with a mixer for 2 minutes or until smooth and completely combined. Be warned that the dough is very thick. If using a wooden spoon, you may find it difficult to mix.
Step 3: Add powdered sugar to a small bowl and set aside.
Step 4: Portion out into about 1.5 tablespoon of cookie dough. You can use a 1 ½ tablespoon cookie scoop or eyeball the amount using a tablespoon. When using a cookie scoop, I found it easier to oil it before using. This made it easier to get the dough out since it's fairly sticky. Roll each portion into balls of dough.
Step 5: Roll each ball of dough in the powdered sugar until completely covered.
Step 5: Place each dough ball onto the prepared cookie sheets at least 2" apart.
Step 6: Bake for 10 minutes in the preheated oven, until spread out and just starting to turn golden brown. If you like a firmer cookie, you can cook for an additional minute or two.
Step 7: Allow the cookies to cool for 5 minutes on the cookie sheet before removing to a cooling rack or eating.
- 1 box red velvet cake mix
- 2 large eggs
- ⅓ cup vegetable oil
- ½ cup powdered sugar
- Preheat oven to 350°F.
- Line two baking sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl, beat together cake mix, eggs, and vegetable oil until smooth and completely combined, about 2 minutes.
- Scoop out about 1.5 tablespoons of dough with a cookie scoop and roll into balls.
- Roll each ball of dough in the powdered sugar until completely covered.
- Place each ball of dough on the cookie sheet at least 2" apart.
- Bake for 10 minutes or until spread out and just starting to turn lightly brown.
- Allow cookies to cool for 5 minutes on the baking sheet, then remove to a cookie sheet or serve.
If you like a firmer cookie, you can increase the cooking time by 1-2 minutes.
Amount Per Serving: Calories: 76Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 26mgSodium: 26mgCarbohydrates: 5gFiber: 0gSugar: 4gProtein: 1g
If you love these festive crinkle cookies as much as we do, I'd love for you to "PIN IT"!