Thursday, February 6, 2014

Red Velvet Crinkle Cookies - Product Review and Recipe

Red Velvet Crinkle Cookies by Substance of Living
Red Velvet Crinkle Cookies
DH and I were trying to figure out when Red Velvet anything is not appreciated.  What we were able to decipher is that Christmas, Valentines Day, Birthdays, Parties of any sort, Weekdays, Weekends, in fact any time is appropriate to serve up Red Velvet something or other.

We are serving Red Velvet Crinkle Cookies by Duncan Hines with tea this afternoon.  Here's how we did it (of course I had to change up the actual recipe a bit as you'll see in the notes).
Duncan Hines Red Velvet Cake Mix as seen on Substance of Living
Duncan Hines Signature Red Velvet Cake Mix

Red Velvet Crinkle Cookies

Ingredients:

(Taken directly from the box)
6 tablespoons Butter
1 cup Powdered Sugar
1 teaspoon Cornstarch
1 box Duncan Hines Signature Red Velvet Cake Mix
2 Large Eggs
1 teaspoon Lemon Zest

Directions:

  • Preheat oven to 375F.
  • Melt Butter and set aside.

Red Velvet Crinkle Cookies by Substance of Living
  • Combine Cornstarch and Powdered Sugar in a shallow bowl - set aside.
Red Velvet Crinkle Cookies by Substance of Living
  • Combine and mix by hand the Cake Mix, Cooled Butter, Eggs and Lemon Zest until dough forms.
Red Velvet Crinkle Cookies by Substance of Living
After the butter and eggs have been added, look at the color beginning to show.

Red Velvet Crinkle Cookies by Substance of Living
Stir the mixture by hand.
Red Velvet Crinkle Cookies by Substance of Living
Doesn't this look heavenly?!

  • Form dough into 1 inch balls by hand and roll in the powdered sugar mixture.
    Red Velvet Crinkle Cookies by Substance of Living
    Cookies have been rolled in the powder mixture and ready to bake
  • Bake 9 to 11 minutes on ungreased baking sheets about 2 inches apart.

Red Velvet Crinkle Cookies by Substance of Living
  • Allow cookies to cool for about a minute on the baking sheet before transferring to a cooling rack.

Notes:

  • You can use Vegan Butter but the picture is real butter because it looked so much prettier.
  • Egg Whites or a vegan substitute can be used rather than whole eggs.
  • 1/2 teaspoon lemon juice can be used in place of the lemon zest.
  • Tapioca, potato or any other starch can be used in place of Cornstarch.
  • As the cookies bake, the cornstarch/powdered sugar mixture dries and makes the tops of the cookies crack.
  • DH and others tell me these were delicious and moist.
  • These cookies would probably freeze well or at the very least keep for a few days in an airtight container.  I haven't been able to test this theory as each time these cookies have been made they are all eaten within a day.  If you're able to keep your cookies longer than a day, please tell me how you kept them and how you were able to keep the cookies hidden long enough.  :-)
  • I really need to try this with a gluten-free box cake and of course make it vegan.  Oh hey! I might even get ambitious and make the cookies from scratch.
Have you made these cookies?  If you have, did you make it from a box, scratch, gluten-free, or vegan?





P.S., I was not compensated in any way to write this product review.  All opinions are my own.
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