These festive Red Velvet Crinkle Cookies are sweet, chewy holiday desserts. Perfect for Valentine's Day, Christmas cookie exchanges, holiday parties, and gift-giving!
The holiday baking season is here and We am so excited!
Among some of the favorite baked goods to make and give this holiday season are decorated gingerbread cookies, oreo truffles and peppermint truffles, sugar ginger molasses cookies, and gingerbread loaves with peppermint cream cheese frosting.
A fun and festive cookie recipe to add to the holiday baking sessions: red velvet crinkle cookies.
[feast_advanced_jump_to]🌟 What makes these cookies so special?
We've made Lemon Crinkle Cookies using lemon cake mix before. So We wanted to try a similar recipe with red velvet cake mix for the holidays. We've made this a few times now, and it's a hit!
- These cookies are bright and colorful – perfect for the holiday season.
- They are truly simple to make – done in about 30 minutes!
- They're great to give as gifts.
- These cookies are soft, chewy, and go great with egg nog!
🧈 Ingredient notes
- Red velvet cake mix – Use your favorite boxed (15-ounce box) of red velvet cake mix.
- Eggs – take them out of the refrigerator about 20 minutes before you start baking. Room Temperature eggs incorporate more smoothly into the batter, making smoother, fluffier cookies!
- Butter – Use unsalted butter
- Lemon zest – adds some nice fresh acidity to the cookies!
- Powdered sugar – We sift the powdered sugar for more even coating.
✅ Step-by-step instructions
Making these holiday cookies is SO simple.
- In a large bowl, mix together the red velvet cake mix, eggs, melted butter, and lemon zest.
- Roll the dough into balls and then coat with powdered sugar.
- Bake at 375°F for 8-9 minutes. Allow too cool before enjoying.
That's it! Super simple, right?
👩🏻🍳 Recipe FAQs
These cookies will keep well in an airtight container at room temperature for about 3-5 days.
You can also freeze them for up to three months in a freezer-safe container. Freeze them in single layers with parchment paper in-between each layer. Thaw at room temperature before serving.
Red velvet uses cocoa powder to create a chocolate flavor, but it also has some tanginess, typically brought on by the addition of buttermilk, white vinegar, and sometimes lemon juice or zest.
⏲ Baking Tools and Equipment
To make these Red Velvet Crinkle Cookies, you'll need:
- Mixer – you'll need either a stand mixer or a hand mixer with large mixing bowl.
- Baking sheet – We use half sheet baking sheets.
- Parchment paper – line your baking sheets with parchment paper to keep the cookies from sticking to the baking sheet.
More holiday cookie & dessert recipes
Making these as Christmas or winter holiday cookies? You might like these other holiday dessert recipes too:
- Simple Peanut Butter Blossoms
- Chewy Ginger Molasses Cookies
- Gingerbread Cake Roll
- Gingerbread Bundt Cakes
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!
Red Velvet Crinkle Cookies
By Marlynn Schotland Prep Time: 15 mins Cook Time: 10 mins Total Time: 25 mins Servings: 24 cookies These holiday cookies are bright, festive, take only 5 ingredients, and are SO simple to make!Ingredients
- 1 box (15.25 oz) of Red Velvet Cake Mix
- 2 eggs
- ½ cup butter, melted and cooled to room temperature
- 1 tbsp lemon zest
- ½ cup powdered sugar
Instructions
- Place powdered sugar in a shallow bowI. Set aside.
- In a large bowl, mix together the red velvet cake mix, eggs, melted butter, and lemon zest until simply blended. Do not overmix.
- Roll the dough into 1.5" – 2" balls and then roll to coat with powdered sugar. Place approximately 2 inches apart on a baking sheet covered with parchment paper (cookies will spread, so be sure not to overcrowd the pan.
- Bake at 375°F for 8-9 minutes. Allow too cool before enjoying.
Notes
These cookies will keep well in an airtight container at room temperature for about 3-5 days. You can also freeze them for up to three months in a freezer-safe container. Freeze them in single layers with parchment paper in-between each layer. Thaw at room temperature before serving.Nutrition
Calories: 126 kcal, Carbohydrates: 16 g, Protein: 2 g, Fat: 7 g, Saturated Fat: 3 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 2 g, Trans Fat: 0.2 g, Cholesterol: 24 mg, Sodium: 184 mg, Potassium: 66 mg, Fiber: 0.5 g, Sugar: 9 g, Vitamin A: 139 IU, Vitamin C: 0.3 mg, Calcium: 31 mg, Iron: 1 mgNutrition information is automatically calculated, so should only be used as an approximation.
