Red Velvet Crinkle Cookies

Now, really, I want to know where you can go wrong with red velvet cookies?  Trick question, you can't!  These turned out fabulous and I wanted to eat the whole batch but restrained myself.  But I wanted to!  I didn't use the cookie cutter like Two Peas and Their Pod did, but they tasted just the same! Enjoy! 

Red Velvet Crinkle Cookies

1 box red velvet cake mix (I used Duncan Hines)
2 tablespoons all-purpose flour
2 large eggs
1/2 cup canola oil
1 teaspoon vanilla extract
Powdered sugar, for rolling the cookies
Heart shaped cookie cutter, optional

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.  In a large bowl, combine cake mix and flour. Whisk until clumps disappear. In the bowl of a stand mixer, mix together cake mix, flour, eggs, oil and vanilla extract. Mix until smooth.

Take about 1 tablespoon of cookie dough and form into a ball. Roll the ball in powdered sugar until fully coated. Place cookie dough balls on prepared baking sheet. Bake for 10 minutes, or until edges are set and cookies begin to crack. Let cookies sit on baking sheet for 2 minutes.  Transfer cookies to a wire cooling rack and cool completely.