Red Velvet Crinkle Cookies from Box Mix!

Ingredients

• Cookies:
• 1 box red velvet cake mix (I used Duncan Hines)
• 2 tablespoons all-purpose flour
• 2 large eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• Icing:
• 1/2 tablespoon of Crisco
• 2 tablespoons of white chocolate

Instructions

1. Preheat oven to 375 degrees. Line your baking sheets with parchment paper and set aside.
2. Sift cake mix and flour. In the bowl of a stand mixer, mix together the cake mix, flour, eggs, oil, and vanilla extract. Mix on medium until smooth.

1. Take about 1 tablespoon of the dough and place the on the lined baking sheets. Bake for 10 minutes, or until edges are set and the cookies begin to crack. Note: Even if the cookies don’t look completely done take them out of the oven after about 11 minutes. Transfer cookies to a wire rack to cool. Use small heart-shaped cookie cutter for decoration.
2. Icing:
3. Place white chocolate chips and crisco in microwavable bowl and microwave for 15 – 20 seconds. Mix together until it’s a thick liquid (may need more time depending on your wattage).
4. Use small spoon (I use a baby spoon) to drizzle across the cookie on cooled cookies.
5. *You can skip the Crisco, but the drizzle tends to crack.

1. Alternative:
2. You can also make traditional crinkle cookies by rolling dough in powdered sugar before cooking.

Thanks, Sisters Shopping on a Shoestring for recipe and photos!