Connie's Red Velvet Cookies
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- 6 Tbsp
- butter, melted
- 1 c
- powdered sugar
- 1 tsp
- corn starch
- 1 box
- duncan hines red velvet cake mix
- large eggs (at room temperature)
- 1 tsp
- lemon zest (i used the zest of an entire lemon)
1Preheat oven to 375.
2Melt butter and set aside to cool.
3Place powdered sugar and cornstarch in shallow dish. Mix with a fork to blend.
4Place cake mix, cooled butter, eggs and lemon zest in a large mixing bowl.
5Mix by hand until well blended and a dough forms. (I use a heavy wooden spoon to mix.)
6Forn dough into 1 inch balls and roll in powdered. (An ice cream scoop makes this step easier.)
7Place balls on a cool, ungreased baking sheet about 2 inches apart.
8Bake one sheet at a time, in center of oven for 9-11 minutes.
9Transfer to a wire cooling rack to cool completely.
10Once cooled, enjoy!
11Store in an airtight container with wax paper or parchment separating layers.