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My review
Red Velvet Crinkle Cookies
Duncan Hines® Canada
"A deep red, chewy cookie that has a delicate crackled crust dusted with a touch of powdered sugar."
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Ingredients
1 h servings 71 calsOriginal recipe yields 48 servings (4 dozen cookies)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 375 degrees F. Melt butter; set aside to cool. Place powdered sugar and cornstarch in shallow dish. Mix with a fork to blend.
- Place cake mix, cooled butter, eggs and lemon zest in large mixing bowl. Mix by hand until well blended and a dough forms.
- Form dough into 1-inch balls and roll in powdered sugar. Place on cool, ungreased baking sheets about 2 inches apart.
- Bake, 1 sheet at a time, in center of oven for 9 to 11 minutes or until set. Cool 1 minute. Transfer to wire rack to cool completely.
- Store in airtight container with wax paper or parchment separating layers.
Nutrition Facts
Per Serving: 71 calories; 2.7 g fat; 11.4 g carbohydrates; 0.8 g protein; 12 mg cholesterol; 78 mg sodium. Full nutrition
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Reviews
Read all reviews 3640 Ratings
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Most helpful positive review
12/7/2013
These are perfect for Christmas! I confess that I changed the recipe a bit because I didn't have time for a dry run with it as written and I was looking for a plain rich chocolate flavor. My c...
Most helpful critical review
12/5/2013
Made these into cutouts. Regardless of the size/thickness, the lemon zest is very off putting. And, there's no reason to put cornstarch into the powdered sugar. This is nothing like Panera's ...
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12/7/2013
These are perfect for Christmas! I confess that I changed the recipe a bit because I didn't have time for a dry run with it as written and I was looking for a plain rich chocolate flavor. My c...
11/22/2013
Everyone Loves this cookie. To make more decadent add 1 cup white chocolate chips fold into prepared batter. This white chocolate really makes a difference and brings these cookies to a level of...
6/28/2013
These are amazing and easy to make cookies! I strongly recommend them. No changes made just as is. Thanks for the great recipe!
12/5/2014
Needed to make 90 cookies for a Christmas Cookie exchange and decided to try these for a few reasons: pretty, tasty, and inexpensiveo make. I read the other reviews and decided to use the lemon...
1/31/2015
Followed the recipe as well as what some others recommended: added in a quarter cup of cocoa and a dash of vanilla. Didn't have any lemon zest so I used a half teaspoon of lemon extract. (I agre...
12/21/2014
Delicious and pretty. I think the temp could really be 350 as the box suggests opposed to 375, to ensure they don't overcook on the bottom of the cookie.
5/1/2014
The cookies came out super moist and thats always huge plus. Although they were far from bad tasting, the flavor wasn't exceptional either. It's not a cookie you impress with.
2/1/2014
Great cookie recipe but I would recommend a couple of changes. Refrigerate the dough for a least 2 hours or overnight. There is no need to use any corn starch but roll a thick layer of powdered ...
10/14/2014
These were fantastic! The only thing I changed was using lemon extract instead of the zest. I didn't measure it, just dribbled some into the bowl. Everyone loved them and they disappeared so qui...