It’s undeniable – the holiday season is in full swing! And with the holidays comes a lot of food – time to break out the cookies and candy for some holiday treats!
The group over at Sunday Supper is giving you quite the roundup today – we’re talking about holiday baking! Who doesn’t want a new recipe to try out around the holidays? As much as I’m a sucker for the tried and true recipes year after year, I do like to branch out and try new things too. Make sure you check out the other recipes for some awesome inspiration!
I’m usually not much of a baker, which seems strange. Aren’t girls supposed to be bakers (stereotyping, I know)? I guess when it comes down to it, I like to have the ability to change things as I go when I cook something, and with baking it has to be right from the start…there’s not much ability to change! But alas, I do love a good cookie every now and again, so I get over my trepidation and soldier on to create some sweet treats to share.
What is more perfect for the holidays than red velvet cake? How about red velvet cake in cookie form? If you’ve seen my recipe for chocolate pixies (aka crinkle cookies), you know I’m a fan of these powdered sugar dusted treats. But the red and white combination seems perfect for the holiday season.
One thing I love about red velvet is that the flavor is light…even though I’m a chocoholic at heart, the subtle cocoa flavor is enough to satisfy me. Someone also needs to keep me away from the cookie jar with these bad boys: after making this batch I keep catching myself sneaking cookies here and there. They were so easy to make as well. Because you know what the best part is? These are semi-homemade. Yep. I kind of cheated…using a boxed cake mix as an ingredient. However, the cake mix gives these cookies a cake-like texture, but with a crispy outside. I’m not complaining. Plus, me + red food dye = disaster…so having it in the cake mix already is a bit of a relief. So – here’s the super simple recipe for red velvet crinkle cookies…
6 tbsp butter
1 cup powdered sugar, sifted
1 tsp cornstarch
1 box red velvet cake mix
1. Preheat oven to 375 degrees F. In a small bowl, melt butter and set aside to cool (or place in the refrigerator briefly to do so).
2. Sift powdered sugar into a shallow dish (I used a pie plate) and mix in the cornstarch. Set aside.
3. Pour cake mix, the cooled melted butter, and eggs in a large mixing bowl. Mix with a spatula until well blended. A dough will form from this combination.
4. Use a small scoop to form 1 inch balls of the dough; drop and roll each in the powdered sugar, and place the balls on a baking sheet about 2 inches apart from one another. Bake for about 9-11 minutes, until the dough is fully set.
5. Transfer cookies to a wire rack to cool. Store in an airtight container to preserve. Enjoy!
Make sure you check out the rest of the amazing recipes created by the Sunday Supper team!