Wednesday, December 19, 2012

Red Velvet Crinkle Cookies

I'm not the best cookie baker in town. I think I lack the patience required. The instant gratification of dessert bars is more up my alley. My Recipe section confirms this preference: There is only one single cookie listed. In my dessert-obsessed world, that's pretty pathetic.

It being the season of cookie platters, I dragged myself into the kitchen to make an official cookie. Not truffles. Not bars. Not Minty Mindies. A real Christmas cookie. But I'm still my impatient self, so I made a total cheat cookie using a cake mix. (At least I keep it real, people.)

If you want to bring a festive treat to your next holiday party or are looking for a suuuuper easy baking project to make with the kids, Red Velvet Crinkle Cookies are right up your alley. Enjoy!

Red Velvet Crinkle Cookies
From The Novice Chef
Makes about 2 dozen cookies

1/2 cup powdered sugar
18.25-ounce box red velvet cake mix
6 tablespoons butter, melted and cooled
2 eggs

Preheat oven to 375 degrees. Line cookie sheets with parchment paper for easy clean-up. (If you don't have parchment paper on hand, spray cookie sheets with non-stick cooking spray.) Place powdered sugar in a shallow bowl and set aside for later.

In a separate bowl, stir together cake mix, butter, and eggs until there are no more large lumps. (This will require some elbow grease...just think of it as your exercise for the day.) Roll dough into 1" balls and then roll in powdered sugar so they're coated generously. Place dough balls about 2" apart on your prepared cookie sheet.

Bake for 8-10 minutes, until the bottoms are set and the tops looked crinkled. (The centers of the cookies will still look a bit gooey, but they set up as they cool. So be careful not to over-bake them.) Let the cookies rest for five minutes before transferring them to a wire rack to cool completely.

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