Red velvet seems to be taking over the baking world. I think anything that can be baked, is now being baked in red velvet form. There is absolutely nothing wrong with that, that's for sure! I have made red velvet cookies before, and they were done the "conventional" method...flour, sugar, eggs, cocoa powder, etc. But these little gems of chewy red velvety goodness start with a cake mix. Someone asked me to make these for their graduation party, and I'm not going to lie, I totally tricked my daughter into "no more left" just so I could eat the extras. The recipe hails from
Duncan Hines, and it virtually fool-proof (I did tweak it a tiny bit). The same could be done with a chocolate cake mix to make crackles, well any cake mix really! The recipe even shows to mix the powdered sugar with cornstarch for rolling the dough in, that is a good trick my grandma taught me. It is important when making crackle cookies, otherwise that sugar could just bake right into the cookie.
by Emily Chhouy
Prep Time: 15 min
Cook Time: 8 min
- 1 box Red Velvet cake mix
- 6 tablespoons butter, melted & cooled
- 2 eggs
- 1/2 cup powdered sugar
- 1/2 teaspoon cornstarch
Preheat oven to 350°
Combine powdered sugar and cornstarch in a shallow dish, mix with a fork or small whisk; set aside.
Pour the cake mix in a large mixing bowl and add the cooled melted butter and the eggs.
Mix well by hand.
Make sure no powder from the mix is left.
Use a cookie scoop to make even sized balls with the dough.
Roll the ball of dough in the powdered sugar and place on a parchment-lined cookie sheet.
Bake for 8-9 minutes (until puffed)
Do not over bake.
Remove from oven; let sit on the cookie sheet a few minutes then move cookies to a cooling rack.
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Another red velvet recipe to try:
Red Velvet Chocolate Chip Cookies
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