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| Red Velvet Crinkle Cookies |
"A deep red, chewy cookie that has a delicate crackled crust dusted with a touch of powdered sugar."
Ingredients :
- 6 tablespoons butter
- 1 cup powdered sugar
- 1 teaspoon cornstarch
- 1 (18.25 ounce) box Duncan Hines® Red Velvet Cake Mix
- 2 large eggs
- 1 teaspoon lemon zest
Instructions :
| Prep : 20M | Cook : 48M | Ready in : 1H |
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- Preheat oven to 375 degrees F. Melt butter; set aside to cool. Place powdered sugar and cornstarch in shallow dish. Mix with a fork to blend.
- Place cake mix, cooled butter, eggs and lemon zest in large mixing bowl. Mix by hand until well blended and a dough forms.
- Form dough into 1-inch balls and roll in powdered sugar. Place on cool, ungreased baking sheets about 2 inches apart.
- Bake, 1 sheet at a time, in center of oven for 9 to 11 minutes or until set. Cool 1 minute. Transfer to wire rack to cool completely.
- Store in airtight container with wax paper or parchment separating layers.
Notes :
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