Red Velvet Crinkle Cookies
A striking, fudgy dessert featuring deep crimson dough and a snowy, crackled finish.
Timing
With a total “active” time of just 22 minutes, this recipe is 40% faster than scratch-made red velvet cookies, giving you gourmet results without the complex chemistry of measuring flour and cocoa powder.
Ingredients List
- 1 Box Red Velvet Cake Mix: The aromatic, cocoa-infused foundation.
- 2 Large Eggs: To bind the dough into a rich, fudgy texture.
- ⅓ cup Vegetable Oil: For a moist, melt-in-your-mouth crumb.
- 1 tsp Vanilla Extract: Enhances the subtle chocolate notes.
- The Coating Duo: 2 tbsp granulated sugar (the secret to the “crackle”) and ⅓ cup powdered sugar for that iconic snowy finish.
Substitutions: For a dairy-free version, ensure your cake mix is vegan-friendly. You can swap vegetable oil for melted coconut oil for a hint of tropical sweetness.
Step-by-Step Instructions
Step 1: Create the Velvet Dough
In a large mixing bowl, combine the cake mix, eggs, oil, and vanilla. Stir until a thick, tacky dough forms. It will be much denser than cake batter—this is exactly what we want for that chewy cookie bite!
Step 2: The Chill Factor
Cover the bowl and refrigerate for 30 minutes. Chilling the fats in the dough prevents the cookies from spreading too flat in the oven, ensuring they stay thick and puffy.
Step 3: The Double-Sugar Roll
Scoop 1-tablespoon sized balls of dough. First, roll them in granulated sugar. This creates a barrier that prevents the powdered sugar from dissolving into the dough. Then, roll heavily in the powdered sugar until they look like little snowballs.
Step 4: Bake to Perfection
Place balls on a lined baking sheet. Bake at 350°F (175°C) for 10–12 minutes. The cookies will look slightly soft when they come out, but they will firm up as they rest on the warm sheet. This “carry-over” cooking keeps them fudgy!
Nutritional Information
Each cookie contains approximately 145 calories. By using a cake-mix base, these cookies provide a consistent balance of carbohydrates and fats. Citing baking data, using eggs provides a small boost of protein (about 1.5g per cookie) compared to egg-free versions.
Healthier Alternatives for the Recipe
- Lower Fat: Replace the ⅓ cup oil with ⅓ cup of unsweetened applesauce. The cookies will be softer and slightly more cake-like but significantly lower in fat.
- Gluten-Free: Simply use a certified gluten-free red velvet cake mix—the oil and egg ratios remain the same!
- Refined Sugar-Free: Use a sugar-free cake mix and substitute the powdered sugar coating with a powdered monk-fruit sweetener.
Serving Suggestions
These cookies are stunning on a white marble platter. For a “Bakery Style” finish, drizzle with a cream cheese icing (whipped cream cheese, powdered sugar, and a splash of milk) or press a few white chocolate chips into the tops immediately after baking. They pair perfectly with a cold glass of milk or a hot espresso.
Common Mistakes to Avoid
- The “Disappearing” Sugar: If your powdered sugar vanishes after baking, it’s usually because you skipped the granulated sugar roll. Don’t skip it! It’s the moisture barrier.
- Over-baking: If these cookies stay in for 15 minutes, they will lose their fudgy center and become hard. Pull them out when the edges feel set but the cracks look slightly moist.
Storing Tips for the Recipe
Keep these in an airtight container at room temperature for up to 4 days. To maintain the crispness of the sugar coating, place a piece of parchment paper between layers. Pro Tip: These cookies freeze beautifully! Freeze in a single layer before bagging for up to 3 months.
Conclusion
Red Velvet Crinkle Cookies are the perfect blend of ease and elegance. Whether for a holiday party or a weekend treat, their dramatic look and decadent taste never fail to impress. Ready to get baking? Share your best “cookie crack” photos with us or tell us your favorite cookie shortcut in the comments!
FAQs
Q: Can I use this recipe with other cake flavors?
A: Yes! This method works perfectly with Chocolate, Lemon, or Funfetti cake mixes.
Q: Why did my cookies not crinkle?
A: Your oven might be too cool, or your dough might have been too warm. Ensure a full 30-minute chill and a preheated 350°F oven!
Craving more easy bakes?
Check out our 5-Ingredient Dessert eBook or subscribe for Weekly Cookie Drops!