Looking for the perfect holiday cookie recipe that is pretty, festive, and super easy to make?? Make these Red Velvet Crinkle Cookies! These cookies have just 4 ingredients and look absolutely beautiful on any holiday dessert table.
This is a great Christmas cookie recipe for cookie exchanges and holiday parties and potlucks.
We love this red velvet crinkle cookies recipe. Here's why:
- It's SUPER EASY to make. I'm talking 20 minutes and 4 ingredients total, thanks to a tricky little shortcut. EASY!
- They are so pretty! The red and white colors are so festive!
- Kids can help make these red velvet cookies
- They're an amazing soft little cakey cookie
- They're great for holiday dessert tables
- Perfect for work potlucks (ahh, remember those days???)
- Great for cookie exchanges
But honestly, we just eat these while watching cozy movies on the weekend. We all deserve a cozy no-fuss cookie.
Related recipe: Spiced Zucchini Cookies
Need more crazy easy almost-feels-like-cheating dessert recipe? Canned Biscuit Donuts
Ready to give them a try? Here's what you will need:
- 1 box red velvet cake mix (see? there's the shortcut!)
- 2 eggs
- ⅓ cup olive oil (for a super rich flavor! otherwise, use a neutral vegetable oil)
- 1 cup powdered sugar
You will also need:
- Very large baking sheet (or two medium-large ones)
- Parchment paper
Looking for more holiday baking recipes with boxed cake mix? Try these Grinch Truffles!
How to make red velvet crinkle cookies
Preheat the oven to 350 degrees Fahrenheit.
Step 1: In a medium bowl, whisk together the olive oil and eggs until well blended.
Step 2: Add the cake mix and stir until the dough comes together.
Step 3: Using a tablespoon or a 1-tablespoon squeeze-release scoop, scoop the dough into one inch balls. Roll each of the balls in your hand then into the powdered sugar. Place on parchment paper lined baking sheet about 2 inches apart.
Pro tip: Spray your hands with non-stick spray to prevent the dough from sticking to your hands as you roll. It won't be perfect at first, but you'll get a chance to really even out the balls when you roll them in powdered sugar... and at the end of the day it won't matter because the red velvet cookie dough will melt into a perfect cookie shape as it bakes!
Step 4: Bake at 350F for 7 minutes, or until they are juuuust lightly browned around the edges and the tops look dry and crinkly.
Let cool on the pan for 10 minutes before moving to a cooling rack to cool completely.
This recipe makes 12-14 cookies.
Once the cookies are completely cool, store them at a cool room temperature in a closed container for up to 3 days. The cookies don't go bad after 3 days, but they won't be as soft after that.
So if you like cakey cookies, enjoy these within 3 days.
Related recipe: Oatmeal Craisin Pecan Cookies
Other easy desserts you will love:
- Almond Joy hot chocolate bombs
- Valentine's Day hot chocolate bombs
- Twix hot cocoa bombs
- Dragon fruit powder whipped cottage cheese
- Chewy triple chocolate cookies
- Dulce de leche wafer cake (gorgeous no-bake, 15 minute dessert!)
- Cranberry orange pound cake
- Toffee apple cake
- Eggnog creme brulee (amazing 3-ingredient Christmas dessert!)
- Instant Pot creme brulee cheesecake
- 2 Ingredient pumpkin muffins (these also use a cake mix shortcut!)
- Pumpkin whipped cottage cheese
- Mulberry puff pastry danishes
If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!
Red Velvet Crinkle Cookies
- Preheat the oven to 350 degrees Fahrenheit.
- In a medium bowl, whisk together the olive oil and eggs until well blended. Add the cake mix and stir until the dough comes together.
- Using a tablespoon or a 1-tablespoon squeeze-release scoop, scoop the dough into one inch balls. Roll each of the balls in your hand then into the powdered sugar. Place 2 inches apart on parchment paper lined baking sheet. Pro tip: Spray your hands with non-stick spray to prevent the dough from sticking to your hands as you roll.
- Bake at 350F for 7 minutes, or until they are lightly browned around the edges and the tops look dry and crinkly.
- Let cool on the pan for 10 minutes before moving to a cooling rack to cool completely.
The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.