Red Velvet Crackle Crinkle Cookies
- 1 box (16.5 ounce) red velvet cake mix (Kim uses Duncan Hines)
- 2 tablespoons cocoa powder
- 1 stick (1/2 cup) butter, melted
- 2 large eggs
- 1 teaspoon white vinegar
- ¼ teaspoon Kroger red food color
- Powdered sugar, in a shallow dish for rolling
Heat oven to 350°F. Grease baking sheets lightly with butter or shortening. In a large bowl, whisk cake mix and cocoa powder to eliminate any big lumpy pieces. With a wooden spoon, stir in butter, eggs, vinegar and food color, blending until combined. Batter will be very thick. Shape into 1-inch balls (Kim uses the small cookie scoop). Roll balls in powdered sugar thoroughly and place on greased baking sheets about 2-inches apart. Bake 8-9 minutes or until edges are set and tops look crackled. Cool about 30 seconds on pan then remove cookies to wire rack to cool completely. You can sprinkle with additional powdered sugar if you’d like, as some of sugar will “melt” into the cookies while baking. Store in tightly covered container 3 days at room temperature or freeze up to 3 months.
Makes about 45 cookies.
Recipe inspiration from Duncan Hines and adapted by culinary dietitian Kim Galeaz, RDN CD