Red Velvet Crinkle Cookies

Pinterest! Love it. These are delicious and very festive! Lemon zest is a must!

Hands-On Time: 20 minutes
Total Time:
Servings: About 4 dozen cookies
Rating: 4.5 stars
Description:
A deep red, chewy cookie that has a delicate crackled crust dusted with a touch of powdered sugar.
Ingredients
6 tablespoons butter
1 cup powdered sugar
1 teaspoon cornstarch
1 box Duncan Hines® Red Velvet Cake Mix
2 large eggs
1 teaspoon lemon zest
Baking Instructions
Preheat oven to 375°F. Melt butter; set aside to cool. Place powdered sugar and cornstarch in shallow dish. Mix with a fork to blend.
Place cake mix, cooled butter, eggs and lemon zest in large mixing bowl. Mix by hand until well blended and a dough forms.
Form dough into 1-inch balls and roll in powdered sugar. Place on cool, ungreased baking sheets about 2 inches apart.
Bake, 1 sheet at a time, in center of oven for 9 to 11 minutes or until set. Cool 1 minute. Transfer to wire rack to cool completely.
Store in airtight container with wax paper or parchment separating layers.
Tips:
For consistency, use a small scoop (1 to 1-1/4 inches in diameter) to form dough into balls.
For best results, bake only one sheet of cookies at a time. If two are baked at once, rotate sheets midway through baking.
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