Red Velvet Crinkles

Red Velvet Crinkle Cookies

Don’t be surprised if these Red Velvet Crinkles taste even better the day after you make them.

Red Velvet Crinkles
 
Makes about 36
Ingredients
  • 1 (16.5-ounce) box red velvet cake mix
  • 2 tablespoons all-purpose flour
  • ⅓ cup canola oil
  • 2 large eggs
  • ¼ teaspoon almond extract
  • 1 cup granulated sugar
  • 1 cup confectioners' sugar
Instructions
  1. In a large bowl, whisk together cake mix and flour. Add oil, eggs, and extract, and beat with a mixer at medium speed until smooth and well combined, about 2 minutes, stopping to scrape sides of bowl. Cover and refrigerate until firm, about 2 hours.
  2. Preheat oven to 350°. Line baking sheets with parchment paper.
  3. Place granulated and confectioners' sugars in separate bowls. Scoop dough into 1-inch balls. Roll balls in granulated sugar to coat, then roll in confectioners’ sugar to coat. Place 2 inches apart on prepared pans.
  4. Bake until surface of cookies is cracked and edges look dry, 10 to 12 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container for up to 3 days.

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