Sometimes the best holiday cookie recipes are the ones found on the side of a packaged cake mix box. A good example is these Red Velvet Crinkle Cookies from Duncan Hines. Those of you who have followed The Cheap Gourmet for awhile know that I can't resist deviating from original recipes. However, I only modified this one a little bit.
What I like about these Red Velvet Cake Mix Cookies is they are super easy to make and ideal for shipping. They are also great for holiday cookie exchange parties. It's hard to find sturdy cookies that won't crumble after being tossed around in a postal truck. It's also hard to find cookies that won't lose their moistness while enroute to family and friends. Not only are these cookies durable AND moist, they taste amazing!
Yield: 36 (2-inch) cookies
Prep Time: 15 minutes
Bake Time: 9-11 minutes
6 Tablespoons unsalted Butter
1 cup Confectioners Sugar, sifted
1 teaspoon Cornstarch
1 box Red Velvet Cake Mix
2 large Eggs
2 Vanilla Beans, pulp only
2 teaspoon fresh Orange zest
1. Preheat oven to 375 degrees Fahrenheit.
2. Melt butter in a small saucepan over low heat or in a microwave; set aside to cool.
3. Place confectioners sugar and cornstarch in a small bowl. Mix with a fork to blend. Set aside.
4. In a large mixing bowl, add cake mix, cooled butter, eggs, vanilla pulp, and orange zest. Mix by hand until well blended and a dough ball forms.
5. Use a cookie scoop and roll dough into 1-inch balls. Roll in confectioners sugar and shake off excess.
NOTE: I found it easiest to roll out all the balls first, then dip in powdered sugar.
6. Place cookie balls about 2 inches apart on an ungreased cookie sheet.
8. Store in airtight container and separate cookies by placing sheets of wax or parchment paper between layers.
Click here for the original Duncan Hines Red Velvet Crinkle Cookies recipe.