Wednesday, December 23, 2015

Red Velvet Crinkle Cookies

I cannot believe Christmas is just TWO DAYS AWAY and I have never felt so un-Christmasy, is it just me or was Halloween like yesterday?! I am also coming to the crushing realization that I will be working on Christmas day and it's kinda bumming me out - make no mistake though, I intend to make up for it by wearing the most obnoxious ugly Christmas sweater fathomable.


In an attempt to drown out my sorrows and try to create a festive mood I made a crap ton of cookies and desserts for our work Christmas Party (including the Affogato cake I just posted). In addition to this, I have also been binge watching my favorite Christmas movies (Elf, Muppet Christmas Carol, It's a Wonderful Life, etc) and turning my a/c down to arctic temperatures


As you can see, Bean was especially excited to try these out...


This was my first time using a cake mix to create cookies, it made it super convenient especially since I didn't have to mess with food coloring (which, let's face it, always ends up being messy) and I was able to create a slightly chewy moist texture. I also love the colorful, festive appearance that really make them stand out on a cookie platter. You're welcome to use any type of cake batter but I have found that Duncan Hines has the best flavor and doesn't taste so cakeboxy.

Red Velvet Crinkle Cookies

makes around 24 cookies

Recipe from Duncan Hines

1 package Duncan Hines® Signature Red Velvet Cake Mix
2 large eggs
6 Tbsp. butter, melted
1 tsp. lemon zest (OR 1/2 tsp almond extract depending on what flavor you prefer)
½ cup confectioner's sugar
½ tsp. cornstarch

Baking tip: In order to get that "crinkle" effect - you need to roll the cookies in sugar and let it rest for two minutes and then roll them a second time. I found this out because my first batch didn't look so hot, most of the sugar had melted in the oven but by adding a second coat you get the desired crinkle effect.

1.Preheat oven to 375°F. Grease baking sheets.

2.Combine cake mix, eggs, butter and lemon zest in large bowl with wooden spoon until blended. Blend sugar and cornstarch; set aside.

3.Shape dough into 1-inch balls. Roll balls in sugar mixture. Place 2-inches apart on prepared pans.
Bake 8 to 9 minutes or until edges are set. Cool cookies 1 minute on pan. Cool completely on wire rack.

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