A deep red, chewy cookie that has a delicate crackled crust dusted with a touch of powdered sugar.
- 6 Tbsp butter
- 1 cup powdered sugar
- 1 tsp cornstarch
- 1 pkg Duncan Hines® Red Velvet Premium Cake Mix
- 2 large eggs
- 1 tsp lemon zest
- Preheat oven to 375°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.
Tips:
- For consistency, use a small scoop (1 to 1-1/4 inches in diameter) to form dough into balls.
- For best results, bake only one sheet of cookies at a time. If two are baked at once, rotate sheets midway through baking.
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canoe0403 (1 discussion) on Apr 9, 2013 at 01:05 AM
These are fantastic! visually appealing, easy to make! I made them really really small and they are a really nice treat to make with the red velvet cake mix (which I absolutely love!)
