Red Velvet Sheet Cake Cookies are a delightful twist on two beloved classics, combining the rich taste of red velvet cake with the crisp edges and chewy center of a cookie. Each bite offers the indulgent flavor of red velvet, characterized by its deep red color and subtle chocolate notes, wrapped in a delicate powdered sugar coating that not only adds a sweet contrast but also creates a beautiful crinkle effect on the surface.
This recipe is a testament to the magic of simplicity in baking, where a few basic ingredients can be transformed into an extraordinary treat. Perfect for any occasion, these cookies are as visually appealing as they are delicious. Whether you’re looking to add a pop of color to your dessert table, share a homemade gift with friends, or simply indulge in a sweet snack, these Red Velvet Sheet Cake Cookies promise a memorable and satisfying experience.
Decadent Red Velvet Crinkle Cookies from Cake Mix
Ingredients:
2 large eggs
1/3 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup powdered sugar (for coating)
Directions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine the red velvet cake mix, eggs, vegetable oil, and vanilla extract until well mixed. The dough will be thick.
Form the dough into 1-inch balls, and then roll each ball in powdered sugar to coat completely.
Place the coated balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the cookies are puffed and crinkles have formed.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Prep Time: 10 minutes | Cooking Time: 12 minutes | Total Time: 22 minutes
Kcal: 120 kcal per cookie | Servings: 24 cookies
FAQ for Red Velvet Sheet Cake Cookies
Q: Can I use a different cake mix flavor?
A: Yes, you can use any flavor of cake mix you prefer. However, using a different flavor will change the taste and color of the cookies from the classic red velvet.
Q: Do I need to adjust the baking time if I make the cookies larger?
A: Yes, if you make the cookies larger than suggested, you will need to increase the baking time by a few minutes. Keep an eye on them and remove them from the oven when the edges are set but the centers are still soft.
Q: Can I add mix-ins to the dough?
A: Absolutely! Feel free to add chocolate chips, nuts, or pieces of cream cheese to the dough before baking. Just ensure that you don’t add too much, as it might affect the cookies’ ability to hold their shape.
Q: How do I store the cookies, and how long will they last?
A: Store the cookies in an airtight container at room temperature. They will last for up to 5 days. For longer storage, you can freeze them for up to 3 months. Allow them to thaw at room temperature before serving.
Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. You may need to let the dough sit at room temperature for a few minutes to make it easier to handle.
Q: Why did my cookies not crackle on top?
A: The crackle effect comes from the powdered sugar coating. Ensure you generously coat each dough ball with powdered sugar before baking. If the dough balls are too dry or not coated well, they might not crackle as much.
Q: Can I make these cookies gluten-free?
A: To make gluten-free red velvet cookies, use a gluten-free red velvet cake mix. Ensure that all other ingredients, including the powdered sugar, are certified gluten-free.
Q: The dough is sticky; how can I make it easier to handle?
A: If the dough is too sticky, chill it in the refrigerator for about 30 minutes before forming the balls. This will make it easier to handle and help prevent sticking.
Q: Can I use homemade red velvet cake mix instead of store-bought?
A: Yes, you can use a homemade red velvet cake mix. Just make sure it closely mimics the dry ingredients of a store-bought mix to achieve similar results.
Q: My cookies came out flat; what went wrong?
A: If your cookies are too flat, it could be due to overmixing the dough, causing the oil to separate, or not chilling the dough if it was too warm. Ensure the dough is thick and not overly mixed for the best results.
