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Red velvet crinkle cookies coated in powdered sugar are arranged on a light surface. The cookies have a cracked texture, showing the red interior through the white sugar coating.
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Red Velvet Crinkle Cookies Recipe

These cookies have just 4-ingredients and are soft and pillowy with chewy centers - they're crinkle cookies that taste like cake.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 36 cookies
Author: Dorothy Kern
Cost: $6

Ingredients

  • 1 box red velvet cake mix (approx. 15 ounces, for a 9x13-inch cake)
  • 1 (8-ounce) container Cool Whip, thawed
  • 1 large egg
  • ½ cup (57g) Powdered sugar, for rolling

Instructions

  • Preheat oven to 350°F. Line 2 cookie sheets with parchment paper or silicone baking mats.
  • Add cake mix, cool whip, and egg to a large bowl. Mix using a hand mixer (or a stand mixer fitted with the paddle attachment) until smooth. Mixture will be very sticky.
  • Add powdered sugar to a small bowl. Scoop 1-tablespoon balls and roll into the sugar and then place 3-inches apart on cookie sheet.
  • Bake for about 8-14 minutes, depending on size, until the tops are cracked and the cookies are no longer glossy on top.
  • Cool before removing from the cookie sheets. These will stick to the parchment or silicone so be sure to use a spatula to remove them.
  • Store in an airtight container for several days or freeze for several months.

Notes

Be sure they’re cooked all the way so they firm up – if they’re under done they taste delicious but will be more fragile.

Nutrition

Serving: 1cookie | Calories: 111kcal | Carbohydrates: 24g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 182mg | Potassium: 19mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 12IU | Calcium: 58mg | Iron: 1mg

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