Ingredients
Method
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, stir together the red velvet cake mix, eggs, and melted butter until a soft dough forms.
- Scoop out portions of the dough and roll each generously in powdered sugar.
- Arrange the coated dough balls on the prepared baking sheet, leaving a few inches of space between them.
- Bake for 10 minutes. Remove from the oven and let the cookies cool on the pan before serving.
Nutrition
Notes
For thicker cookies, choose a red velvet cake mix that contains pudding; mixes without pudding tend to spread flatter.
Melted butter gives a thicker cookie, while vegetable oil creates a thinner, slightly softer one.
Roll the dough balls generously in powdered sugar right before baking for the classic crinkle look.
Use a cookie scoop to keep portions even so all cookies bake at the same rate.
Let cookies rest on the hot baking sheet for 2 to 3 minutes before transferring to a wire rack.
Store finished cookies in a zip-top bag or airtight container at room temperature; uncovered cookies will harden.
Unbaked dough balls can be frozen for up to 3 months and baked straight from the freezer; add 1 to 2 minutes to the bake time.
