Red Velvet Crinkle Cookies with Cake Mix
Easy Red Velvet Crinkle Cookies are so simple to make because they use a cake mix shortcut. With a chewy center and a crackled crust, the dough is dusted in powdered sugar for a pretty snow-covered appearance.
Servings: 18 cookies
Calories: 114kcal
Ingredients
- 15.25 ounces box red velvet cake mix
- 2 large eggs
- ½ cup whipped cream cheese spread
- ½ cup powdered sugar
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line 2 half sheet baking pans with parchment paper.
- Use a stand or hand mixer to beat together the cake mix, eggs and whipped cream cheese spread in a large mixing bowl for 1-2 minutes or until a soft, sticky dough forms.
- Place the powdered sugar in a shallow bowl.
- With a 1 ½ Tablespoon cookie scoop, drop balls of the dough directly into the powdered sugar, coat with sugar and then roll into an even ball.
- Place the cookies about 1-2 inches apart on your cookie sheet and then bake for 8-11 minutes or until set on the edges.
- Allow to cool for 3-5 minutes before transferring to a cooling rack or serving warm.
Notes
Storage:
- To Store: Red Velvet Crinkle Cookies can be stored at room temperature for 3-5 days or in an airtight container in the refrigerator for up to a week.
- To Freeze: You can freeze your cookies in a freezer-safe container for up to 3 months.
- If you use a brick of cream cheese, be sure to warm it to room temperature first or it will be difficult to mix your dough.
- Change up the look of your cookies by coating them in sprinkles or sanding sugar.
Nutrition
Calories: 114kcal | Carbohydrates: 23g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 174mg | Potassium: 24mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 38IU | Calcium: 57mg | Iron: 1mg