We are having a Valentines Day bake sale at work and I thought I would try a couple of things before the ‘big day’. I have a long commute on the train and then the bus, so I have to make things that travel well and aren’t too fragile. My usual go to dessert is brownies and I *know* they are wearing thin.
I had seen red velvet cookies quite a bit over Christmas and thought why not give them a shot. Turns out, while this isn’t what I consider a proper recipe, they do taste wonderful and on a practice run they travel well too.
They look very pretty, and have a lovely cakey texture with the slight bite of a cookie. Top that! Problem is, while you wouldn’t sit down and eat half a cake, the cookies are so incredibly moorish that you could find yourself doing just that.
Red Velvet Crinkle Cookies
-1 box red velvet cake mix
-85g butter (6 Tablespoons), melted
-1 teaspoon cornflour (cornstarch)
-2 large eggs
-1 teaspoon vanilla extract
-1 cup confectioner’s (powdered) sugar
Preheat the oven to 180 C (350F). On a plate, mix the sugar and cornflour well, set aside. Mix cake mix, cooled butter, eggs and vanilla by hand or wooden spoon until all ingredients well mixed to a cookie dough consistency.
Roll the cookies into 1″ balls and roll them in the sugar/cornflour mixture ensuring they are well coated (otherwise they will bake patchy). Place the balls on a baking tray lined with baking parchment 2″ apart, as the cookies will spread. Cook for 9-10 minutes, and then allow to cool completely on a cooling rack.
I used a dough scoop for consistency as they were going to a bake sale, but really, do them by hand if it’s easier and have some smaller ones and keep the larger ones for yourself. Not that I did that, nor did I have to make a second batch because I ate a good portion of the first batch.
Have a good one!