Day 1 of the challenge was pretty easy. It was my turn to bring a snack to our ladie’s bible study last night. My first thought was cookies. While looking in my pantry, I stumbled across a box of Duncan Hines Red Velvet Cake Mix. On the side of the box was a recipe for red velvet crinkle cookies. I was sold.
As a family, we’re trying to get away from sugar, from box mix things, from fast food, so I admit I felt a little guilty making these cookies. Knowing that there must be a ton of red dye in them scared me. But they sure are cute, aren’t they? And they taste wonderful! I gave one to Reinman and with big eyes he said, “Wow!”
And they are really, really good with a cup of coffee. These cookies are soft, chocolate-y, sweet, and very tasty. I’m all about having a treat once in awhile. I threw in some white chocolate chips because if you’re going to be bad, you mind as well be BAD!
I think might make my Christmas Cookie Addition this year. They’re perfectly red, sweet, and full of holiday cheer! (Or something like that. This could be the sugar talking).
If you want something absolutely delicious, and very easy to make give these cookies a try. You will love them!
Red Velvet Crinkle Cookies
recipe slightly adapted from Duncan Hines
- 1/2 cup powdered sugar
- 1/2 tsp cornstarch
- 6 T butter, melted and cooled
- 1 box Duncan Hines Red Velvet Cake Mix
- 2 eggs
- 1/2 cup white chocolate chips
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper, and set aside.
- Mix your powdered sugar and cornstarch in a small bowl.
- In a large bowl, mix your cooled butter, cake mix, and eggs until fully combined. Add in your chocolate chips.
- Roll dough into one inch balls and coat in powdered sugar mixture. Place on lined baking sheet, and repeat with the rest of the dough until you have a full pan. I did 9 cookies at a time.
- Bake for 10-14 minutes or until the outside of the cookies are fully set, and the insides are almost done. Let cool on sheet for a few minutes and then move to a wire rack until completely cooled.
- Store in an airtight container between sheets of parchment or wax paper.