Red Velvet Heart Crinkle Cookies

ByBrittanie Pyper
13 Comments

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I know these aren’t the healthiest choice but something you have to just live a little even if it’s in a bite full of velvet goodness. With Valentine’s Day around the corner, nothing could be better that a bit of a red and something sweet. So bust out those baking tools and prepare for the kitchen to get a little messy while you make these Red Velvet Heart Crinkle Cookies!

What You Need to Make Red Velvet Heart Crinkle Cookies: 

How to Make Red Velvet Heart Crinkle Cookies: 

  1. Preheat oven to 375 degrees F.
  2. In a medium bowl, combine cake mix, oil and eggs. Batter will firm up towards the end and be thick and sticky.
  3. Using a tablespoon or cookie scoop, spoon the dough into balls and roll in powdered sugar to completely coat.
  4. Place cookie balls on baking sheet approximately 2 inches apart.
  5. Using a small bowl or cup, flatten the balls slightly so they spread out more while baking.
  6. Bake for 9-11 minutes or until cookies have a hint of brown on the edges. Allow cookies to cool.
  7. Once cooled, use a heart-shaped cookie dough cutter to cut out heart-shaped cookies.

Tips: you can use more than one size of cookie dough cutters to use up even more of the dough for cookies.

Don’t let the scraps go to waste! They can be processed in a food processor and made into red velvet truffles when combined with just a couple ingredients, or chopped and combined with popcorn for a yummy snack (add melted white chocolate and pink and red sprinkles!), or even added to ice cream.

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Red Velvet Heart Crinkle Cookies

Servings 20
prep time5 minutes
Cook Time10 minutes
total time15 minutes
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Ingredients
 

  • 1 box red velvet cake mix
  • 2 eggs
  • ⅓ cup vegetable oil
  • ½ cup powdered sugar

Instructions
 

  • Preheat oven to 375 degrees F.
  • In a medium bowl, combine cake mix, oil and eggs. Batter will firm up towards the end and be thick and sticky.
  • Using a tablespoon or cookie scoop, spoon the dough into balls and roll in powdered sugar to completely coat.
  • Place cookie balls on baking sheet approximately 2 inches apart.
  • Using a small bowl or cup, flatten the balls slightly so they spread out more while baking.
  • Bake for 9-11 minutes or until cookies have a hint of brown on the edges. Allow cookies to cool.
  • Once cooled, use a heart-shaped cookie dough cutter to cut out heart-shaped cookies.
  • Serve and enjoy!

Notes

Tips: you can use more than one size of cookie dough cutters to use up even more of the dough for cookies.
Don’t let the scraps go to waste! They can be processed in a food processor and made into red velvet truffles when combined with just a couple ingredients, or chopped and combined with popcorn for a yummy snack (add melted white chocolate and pink and red sprinkles!), or even added to ice cream.

Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.

Brittanie Pyper is a mom of 3, a wife, and a creative geek. She adores crafting, photography, and baking fun treats. When she isn't blogging, she is enjoying a good video game with her family.

Follow her socially on Facebook, Twitter, Instagram, Pinterest, and G+.

13 Comments

  1. I just tried these this morning. I was a little worried about making them due to the comment below but even though I’m not the neatest cook in the kitchen, I had no trouble, no mess. They were quick and easy to make with a big visual impact, which is what drew me to the recipe. They were good too! I can tell you the scraps, which were minimal didn’t last long. Thanks for sharing this recipe.

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  4. Jan Kramer says:

    These didn’t work for me at all. The batter probably should be chilled before rolling in powdered sugar cuz it was a mess. In fact, I gave up and just baked the batter in an 8×8 pan. Once it cooled I tried a bite. Not good! I’m sorry, I really wanted to like these.

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  13. Thanks so much for pinning and thanks for the heads up about the cookies! BTW this looks awesome.

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