These red velvet crinkle cookies with cake mix are super convenient with only five ingredients and are moist and chewy. They also have a nice vibrant red color with a crispy crinkled edge.
2tablespoonunbleached all purpose flouror gluten free flour if using gluten free mix
2eggs
½cupoil
1teaspoonvanilla extract
Instructions
Preheat oven to 350 degrees. Lightly grease a cookie sheet or line a cookie sheet with parchment paper, then set aside
In a mixer, mix together the cake mix, flour, eggs,oil and vanilla, stirring until smooth and combined.
Roll one tablespoon of dough into a ball and drop onto cookie sheet, leaving several inches of space in between cookies.
Bake at 350 degrees for 10 minutes, or until the edges of the cookie are browned and the cookies have a cracked appearance.
Remove from oven and allow to cool for several minutes on the cookie sheet before moving to the cooling rack.Allow cookies to cool completely before frosting
Notes
To Frost the Cookies: You can frost the cookies with the white chocolate buttercream or drizzle melted white chocolate over each cookie.Cookies can be stored in an airtight container at room temperature for 3-4 days or in the freezer for up to 3 months.
Keyword duncan hines red velvet crinkle cookies, red velvet crinkle cookies, red velvet crinkle cookies betty crocker, red velvet crinkle cookies with cake mix