It’s undeniable – the holiday season is in full swing! And with the holidays comes a lot of food – time to break out the cookies and candy for some holiday treats!
The group over at Sunday Supper is giving you quite the roundup today – we’re talking about holiday baking! Who doesn’t want a new recipe to try out around the holidays? As much as I’m a sucker for the tried and true recipes year after year, I do like to branch out and try new things too. Make sure you check out the other recipes for some awesome inspiration!
I’m usually not much of a baker, which seems strange. Aren’t girls supposed to be bakers (stereotyping, I know)? I guess when it comes down to it, I like to have the ability to change things as I go when I cook something, and with baking it has to be right from the start…there’s not much ability to change! But alas, I do love a good cookie every now and again, so I get over my trepidation and soldier on to create some sweet treats to share.
What is more perfect for the holidays than red velvet cake? How about red velvet cake in cookie form? If you’ve seen my recipe for chocolate pixies (aka crinkle cookies), you know I’m a fan of these powdered sugar dusted treats. But the red and white combination seems perfect for the holiday season.
One thing I love about red velvet is that the flavor is light…even though I’m a chocoholic at heart, the subtle cocoa flavor is enough to satisfy me. Someone also needs to keep me away from the cookie jar with these bad boys: after making this batch I keep catching myself sneaking cookies here and there. They were so easy to make as well. Because you know what the best part is? These are semi-homemade. Yep. I kind of cheated…using a boxed cake mix as an ingredient. However, the cake mix gives these cookies a cake-like texture, but with a crispy outside. I’m not complaining. Plus, me + red food dye = disaster…so having it in the cake mix already is a bit of a relief. So – here’s the super simple recipe for red velvet crinkle cookies…
Red Velvet Crinkle Cookies
*adapted from Duncan Hines*
- 6 tbsp butter
- 1 cup powdered sugar, sifted
- 1 tsp cornstarch
- 1 box red velvet cake mix
- 2 eggs
- Preheat oven to 375 degrees F. In a small bowl, melt butter and set aside to cool (or place in the refrigerator briefly to do so).
- Sift powdered sugar into a shallow dish (I used a pie plate) and mix in the cornstarch. Set aside.
- Pour cake mix, the cooled melted butter, and eggs in a large mixing bowl. Mix with a spatula until well blended. A dough will form from this combination.
- Use a small scoop to form 1 inch balls of the dough; drop and roll each in the powdered sugar, and place the balls on a baking sheet about 2 inches apart from one another. Bake for about 9-11 minutes, until the dough is fully set.
- Transfer cookies to a wire rack to cool. Store in an airtight container to preserve. Enjoy!
***Yields about 40 cookies
Make sure you check out the rest of the amazing recipes created by the Sunday Supper team!
- Turtle Thumbprint Cookies by Cravings of a Lunatic
- #glutenfree Almond Oatmeal Raisin Cookies by Cooking Underwriter
- Old-Fashioned Oatmeal Cookies by The Foodie Army Wife
- M & M Cookies by Damn Delicious
- Snowball Cookies by Small Wallet Big Appetite
- Mocha Thumbprint Cookies by The Meltaways
- Cardamom-Walnut Cookies by Home Cooking Memories
- Polish Chrusciki (Bow Ties) by Comfy Cuisine
- Cherry Blossom Cookies by Flour on my Face
- Rosettes by That Skinny Chick Can Bake
- Millionaire’s Shortbread by Gotta Get Baked
- Double-the-Mint Chocolate Kiss Cookies by The Weekend Gourmet
- Whole Wheat Cereal Cookies by Cindy’s Recipes and Writings
- Chocolate Dipped Potato Chip Shortbread Cookies by The Girl in the Little Red Kitchen
- Scories De Vulcan | Lava Stones Cookies by The Daily Dish Recipes
- Zimtsterne {Cinamon Stars} #Dairyfree by Galactosemia in PDX
- S’mores Cookies by Hezzi-D’s Book and Cooks
- Chocolate Whoppers by Vintage Kitchen Notes
- Ricotta Cookies with White Chocolate Glaze Country Girl in the Village
- Turtles by Dinners, Dishes and Desserts
- Salted Caramel Brownie Cookies! by I Run For Wine
- Peanut Butter Chocolate Toffee Cookies by The Urban Mrs.
- Red Velvet Crinkle Cookies by She likes ruffles, he likes truffles
- Amaretto Almond Biscotti by Noshing With The Nolands
- Mexican Chocolate Cookies by Generation Y Foodie
- Double Chocolate Peppermin Biscotti by Pippi’s in the Kitchen Again
- Ice Cream Kolaczki by Cookistry
- Amoniaczki by What Smells So Good?
- Fruit and Nut Ice Box Cookies by In the Kitchen with Audrey
- Ginger Bourbon Balls by girlichef
- Candy Cane Blossom Cookies by Mommas Meals
- Double Chocolate Cranberry Cookies by Lovely Pantry
- Ninja Bread Men by Diabetic Foodie
- Peppermint Sugar Cookies by In The Kitchen With KP
- Christmas Crunchies by Magnolia Days
- Cream Cheese Swirled Red Velvet Cookies by Mom’s Test Kitchen
- Double Peanut Butter Surprise Cookies and Tips on Mailing Cookies by Chocolate Moosey
- Congo Bars by Supper for a Steal
- Mint Surprise Cookies by The Cookie A Day Challenge
- Salted Caramel Thumbprint Cookies by Midlife Road Trip
- Best Ever Pecan Pie Bars by Shockingly Delicious
- Oreo Cheesecake Cookies by Baker Street
- Biscoff Pillow Cookies by by The Messy Baker Blog
- Mexican Hot Cocoa Cookies by Juanita’s Cocina
- Raspberry Thumbprints for my first #SundaySupper! by Kelly Bakes
- Tea Biscuits by My Cute Bride
- Chocolate Covered Cherry Cookies by Mama Mommy Mom
- Lebanese Butter Cookies for the Christmas Season by The Catholic Foodie
- Almond Joy Macaroons by Cupcakes and Kale Chips
- Gluten Free Coconut Fruit Nut Cookies by Sue’s Nutrition Buzz
- Snowball Surprise Cookies by Family Foodie
Once you get used to baking more often you will realize that you have just as much ability to change things up as you do with cooking. There are some basics you can’t mess around with, but there is quite a lot of wiggle room. I’d say it is the same for cooking.
Interesting thought, Nicole! I have never thought about being able to change things once a batter is made/dough is made/etc. I mean, I suppose you could change things around and learn from mistakes, but what if you were to make a cake….how do you change that as you go? Or if you overwork your macaron batter so they won’t stand up? Maybe I am just not understanding…totally possible! 🙂
Just made these and they turned out PERFECTLY!! Such a great and simple recipe!! Thanks!!! 🙂
These sound and look delicious! I usually do the typical frosted sugar cookie during the holidays, but these look too good to pass up. YUM!
I love a classic frosted sugar cookie!!!
I love that these use a cake mix! Easy and quick to my mouth!
What beautiful cookies! Perfect for Christmas baking!
Where does the powdered sugar and cornstarch come in?
Hi Mandy – the powdered sugar/cornstarch is explained in steps 2 and 4 – hope that helps!
Love a good chocolate crinkle cookie – these red velvet ones sound wonderful!
What beautiful cookies to have at Christmas! They sure would brighten up any dessert table.
Crinkle cookies are so magical, perfect for the holidays. They look wonderful and incredibly soft!
The crinkle on these cookies is so perfect – I could gaze at your beautiful photos all day long. Or better yet, I could get into the kitchen stat and bake a batch of these myself. Thanks for sharing!
Haha…you are cracking me up! And sadly, I’ve already eaten all of my cookies…guess it’s time for a new batch!
These look amazing! I love red velvet anything. Great job.
These look so yummy and tasty! I need to find a way to make gluten free.
They are simply beautiful. Love the presentation 🙂
What a great recipe. I wonder if we can get red velvet cake mix here in Canada, never seen it. Thanks for sharing.
I am SO making these!
I’ve made the chocolate version of these, and I love them. The red is so perfect for Christmas. So nice!
One day they’ll bring the mix to us up here!
We have not made crinkle cookies in years! What a great idea.
LOVE these & now I am sad I didn’t get any. Good news is that they seem easy enough that I could make these without screwing up!! Yum!
These cookies are so beautiful and festive. What a great addition to our cookie exchange!
My daughter loves red velvet anything, but I’ve never seen crinkles before! Wonderful idea!!!
I have seen a few versions of these floating around, and now I am dying to make them!
They seem to appear around the holiday baking time, for sure!!!
These are beautiful cookies. Red velvet is perfect for a Christmas Cookie.
What a great twist on crinkle cookies. My mom loves making chocolate crinkle cookies so I will have to send this to her
These are beautiful little cookies and it’s nice to use a box mix with so much cooking to do. I really enjoy your writing style and your photos and layout are gorgeous. Thanks!
Love these little bits of goodness! And the color……WOW!!! I am IMPRESSED!
I can’t wait to try these for Christmas!
Red Velvet anything always brings smiles to peoples face. These look lovely.
I love cake mix cookies…they remind me of growing up. My brother and sisters and I made them all the time. I’ve never made a red velvet version though (!?!?)…these are on my short list, they look awesome.
So festive and a nice twist on the crinkle cookie!
Love this recipe! Will be linking back to this in my upcoming post 🙂
These look amazing. Something different for Valentine’s Day!
Oooh, another good holiday for them indeed!!!
About how many cookies does one box make?
How many cookies does this recipe yield? They look great, thanks!
Hi Holly! Of course, it depends on the size of the cookies themselves, but it yields about 3-4 dozen (about 40 cookies). 🙂
Don’t you have to keep the batter in the fridge for up to 3-4 hours?