Red Velvet Candy Cane Crinkle Cookies
Red Velvet Candy Cane Crinkle Cookies are festive holiday cookies soft, chewy and fluffy that everyone will love.
Servings 10
Calories 225kcal
Ingredients
- 1 ¾ cups Betty Crocker Red Velvet Mix
- 5-6 standard size candy cane pounded, ½ mixed with dough & ½ for garnish
- 1 tablespoon all-purpose flour
- 1 large eggs
- ¼ cup vegetable oil or canola oil
- ½ teaspoon vanilla extract
- 2 ½ tablespoons buttermilk
- 1 cup powdered sugar
Instructions
- In a mixer bowl, sift red velvet cake mix and flour.
- Add egg, ½ of candy cane bits (pounded), canola or vegetable oil, vanilla and buttermilk.
- Mix the ingredients until smooth and blended. Don’t over mix.
- Use a spoon or an ice cream scoop and scoop cookie batter. Form batter into a ball. Note: The ice cream scoop I used has a diameter of 2 inches to make big cookies.
- Preheat oven to 350 degrees F.
- Coat cookie ball with powdered sugar. In a zip lock bag or a bowl whichever is easier for you, add powdered sugar, roll and fully coat cookie ball.
- Place cookie ball in a baking sheet lined with parchment paper. Cookies should be 2 to 2 ½ inches apart.
- Garnish with remaining candy cane bits.
- Bake cookies between 12 to 17 minutes. Cookies will crack while baking. Note: Oven temperature vary, so adjust baking time accordingly.
- Cool down cookies completely before transferring to a serving plate. Enjoy!
Notes
- This recipe makes 10 big cookies. Use the whole box of Betty Crocker mix to double the recipe.
- Store cookies in a well sealed container.
Nutrition
Calories: 225kcal | Carbohydrates: 35g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 184mg | Potassium: 80mg | Fiber: 1g | Sugar: 25g | Vitamin A: 30IU | Calcium: 38mg | Iron: 1mg