Sunday, December 11, 2011

Red Velvet Crinkle Cookies

This cookie recipe comes from Duncan Hines. These cookies were quick and easy to make.  I didn't use the lemon zest and they were still A-okay with me.  This recipe is one of my new  favorites & will definitely be added to the cookie rotation each year. Enjoy!  

Ingredients:                                                                                  Directions:  

  1. Preheat oven to 375°F. Melt butter; set aside to cool. Place powdered sugar and cornstarch in shallow dish. Mix with a fork to blend.
  2. Place cake mix, cooled butter, eggs and lemon zest in large mixing bowl. Mix by hand until well blended and a dough forms.
  3. Form dough into 1-inch balls and roll in powdered sugar. Place on cool, ungreased baking sheets about 2 inches apart.
  4. 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.
  5. Store in airtight container with wax paper or parchment separating layers.
  6. Tips:

  7. For consistency, use a small scoop (1 to 1-1/4 inches in diameter) to form dough into balls.
  8. For best results, bake only one sheet of cookies at a time. If two are baked at once, rotate sheets midway through baking.

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