Red Velvet Cake Mix Crinkle Cookies

Intro: Red Velvet Cake Mix Crinkle Cookies

In this episode of In the Kitchen with Matt, I will show you how to make red velvet cake mix crinkle cookies. I love chocolate crinkles cookies and these red velvet cake mix versions are so yummy and super easy to make. This easy recipe for red velvet crinkles is a perfect treat for the holidays or maybe Valentine's Day, or whenever! It only requires a few ingredients too! If I can do it, you can do it. Let's get baking!

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Follow the easy steps below or watch the short video tutorial or do both. :)

STEP 1: Ingredients and Tools

Print the recipe here if you like.

Ingredients:

• 1 box red velvet cake mix (432g)
• 2 large eggs
• 6 tbsp. butter (85g)
• 1/2 to 1 cup powdered sugar/icing sugar (60 - 120 g)
• 1 tsp. cornstarch (optional) (4g) (optional)

Tools:

• Bowls
• Wooden spoon
• cookie sheet
• wire rack
• fork
• whisk
• round measuring spoon or small ice cream scoop

STEP 2: Powdered Sugar and Cornstarch

In a small bowl add your powdered sugar (Icing) and cornstarch (cornflour). Mix them together with a fork or whisk. I don't always use the cornstarch, so if you don't have any, don't worry about it.

STEP 3: Butter and Eggs

Next, melt the butter in a small bowl in the microwave, or use a pot on the stovetop. Heat it until just barely melted. The resulting temp should be slightly warmer than room temp if not cooler. If it is too hot it will cook the eggs, which we don't want. Then drop in the two eggs and whisk both ingredients together.

STEP 4: Cake Mix Time!

You can use any brand of red velvet cake mix, it doesn't have to be the Duncan Hines brand. Pour half of the cake mix into the bowl and mix it until all combined. Use a wooden spoon, while you can use a hand mixer, it is too easy to over mix the cookie dough. Then add in the rest of the cake mix and stir until a nice red dough forms. Note: sometimes cake mixes can be a bit lumpy, so you may want to run the dry cake mix through a sifter before adding it to the egg and butter mixture. Once the dough is complete, cover the bowl and chill it in the fridge for 1 to 2 hours or longer. The chilled dough helps created the awesome crinkles.

STEP 5: Scoop, Roll, Dip

Now take the chilled dough out of the fridge and scoop some dough out using a tablespoon or small ice cream scoop. Then roll the dough in your clean hands to form a ball. Roll the ball of cookie dough in the powdered sugar until completely covered. Place the ball on a cookie sheet. It doesn't have to be lined with parchment paper or a silicone mat, but I always use them. Place the cookie dough balls about 1.5 to 2 inches apart, because they will spread as they bake.

STEP 6: Bake, Cool, Serve

Now preheat the oven to 375 F/190 C. Bake the cookies for 10 to 12 minutes. Once they come out of the oven allow them to cool for a few minutes on the pan before transferring them to a wire rack to cool completely. Then bite into one of them, or two or three! Pretty easy right? Enjoy! :)

STEP 7: Video Tutorial

Now check out the video tutorial and watch those steps in action. :)

Comments

[riggsj1401]

I made these yesterday.
best cookies ever.
Can you make like a tye bye type cookie

[In The Kitchen With Matt]

Awesome! Glad you made them and liked them. :) I will put tye dye cookies on my list.

[artsmithcraft]

Hi Matt,
Other than chilling the dough, what would you say contributes to the cracks and crinkles? I ask because I have a great molasses cookie recipe, but it doesn't crinkle, and I love cracked and crinkled molasses cookies!

Thanks,
Stephan

[In The Kitchen With Matt]

Hi Stephan!! :) The chilled dough plus the powdered sugar or granulated sugar on the outside. The sugar helps to dry out the outside of the cookie but the inside is still cooking and spreading which opens up or causes the cracks. :) Have you tried rolling your molasses cookies in powdered sugar or regular granulated sugar?

[artsmithcraft]

I have rolled them in granulated sugar, but not powdered sugar. I'll have to try the powdered and try chilling the dough as well! Thanks!

[In The Kitchen With Matt]

Yeah see if those work. It might also be that the molasses cookies just don't like to crack, haha. I don't think mine does either.

[attosa]

Hi matt!!! What's the texture like on these? I have all the ingredients and want to make these for my parents but my dad can't eat crisp things. Would they happen to be chewy? :)

[In The Kitchen With Matt]

Hi there! Yep they are pretty chewy. :)

[dougistre]

These look great. You say to use cornstarch or not don't worry about it. Can you tell me what the cornstarch does? And how they will be without it? Thanks, these look delicious.

[In The Kitchen With Matt]

Thank you!! The cornstarch helps prevent the powdered sugar (confectioner's/icing) from clumping or getting messed up when it bakes. But I haven't noticed a real difference between using it and not, haha. I don't do it with my chocolate crinkles. A fun experiment would be to do half of the recipe with just powdered sugar and the other half with cornstarch to see if you can tell the difference. :)

[dougistre]

Thanks for the reply I was just curious. It makes sense. Thanks again

[In The Kitchen With Matt]

You are very welcome!! :) Let me know how they turn out if you wind up making them sometime. :)