Remember these hot cocoa crinkle cookies? They are pretty much my favorite cookie ever. Ever since I made those, I’ve thought it would be fun to make another crinkle cookies with some more flavors, and last week I finally got around to it! Let me say, these cookies did not disappoint. They are chewy and soft….and taste just like red velvet cake dusted with a light powdered sugar. Yumminess!
And the best part? They’re made from a Duncan Hines cake mix, with just a few extra ingredients! If you haven’t made cookies from a cake mix yet, you’re missing out. I love making crinkle cookies and making cookies from cake mix…these gave me the perfect chance to combined the two.
Plus, the cookies we’re even more fun because I was able to try out a fun new baking product, Bulls Eye baking parchment! As you guys know, I LOVE parchment paper. It’s a absolute must in my kitchen. It makes baking so much cleaner and nicer, especially when baking cookies. People are always surprised to see that I never use a spatula to remove my cookies off the baking sheet. I simply bake them on parchment paper and then slide the entire sheet off to the cooling rack. Because spatula squished or broken cookies just aren’t as pretty!
I had never heard of Bulls Eye baking sheets but I was defiantly up to try it out! The baking sheets came in a large flat envelope which I thought was pretty cool. The envelope fits right beside my baking sheets, instead of taking up space in the drawer. In the envelope each sheet is pre-cut and ready to go! Which means not only do I not have to mess with tearing the paper (I’m awful at it) it doesn’t roll up on me either! But the huge difference in this parchment paper is the entire paper has a grid and bulls eyes on it. This came in really handy for making these cookies and spacing them perfectly apart as well as measuring the cookies to keep them similar in size. It would really be helpful for treats you have to pipe on like meringue cookies and definitely macaroons. Bulls Eye also has instructions on how to fold the sheets into different pans to fit whatever you are baking. Making just about anything easy to bake and clean. Who knew parchment paper could be so high speed?
Bulls Eye has also been so generous to offer two of my readers to try it out too! You guys are going to love it…but first I’ll show you how I made these yummy cookies.
Here’s what you’re going to need:
1 Box Duncan Hines Red Velvet Cake Mix
1/3 Cup Vegetable Oil
1 TSP Vanilla
1 Cup Powdered Sugar
Makes approx. 24 cookies.
Step 1: Mix cake mix, eggs, vegetable oil, and vanilla together until it forms a nice dough.
Step 3: Roll it all together into a ball. If your dough still seems very soft, wrap it in plastic wrap and allow it to chill for 10-15 minutes in the fridge. Mine was ready to go right away
Step 4: Preheat your oven to 350 degrees and line your baking sheet with parchment paper. See how nice these Bulls Eye sheets fit!
Step 5: Begin to roll your dough into small 1in balls. I used the bulls eyes on the baking sheets to help me keep each ball a uniform size.
Step 6: Roll each ball into your powdered sugar.
Step 7: Bake for 10-12 minutes. Allow the cookies to cool for a minute on the pan. Then slide the parchment paper right onto a cooling rack. Sprinkle with powdered sugar to finish.
If you love red velvet, you will love these for sure! Who’s ready to win some Bulls Eye baking sheets of their own? Enter below using the Rafflecopter by liking MBC on Facebook or leaving a comment below!
Contest is open July 11, 2013 through July 18th, 2013. Two winners will be chosen and contacted via email. Open to US entries only please!
- 1 Box Duncan Hines Red Velvet Cake Mix
- 2 Eggs
- 1/3 Cup Vegetable Oil
- 1 TSP Vanilla
- 1 Cup Powdered Sugar
- Mix cake mix, eggs, vegetable oil, and vanilla together until it forms a nice dough.
- Roll dough all together into a ball. If your dough still seems very soft, wrap it in plastic wrap and allow it to chill for 10-15 minutes in the fridge.
- Preheat your oven to 350 degrees and line your baking sheet with parchment paper.
- Begin to roll your dough into small 1in balls.
- Roll each ball into your powdered sugar.
- Bake for 10-12 minutes. Allow the cookies to cool for a minute on the pan. Then slide the parchment paper right onto a cooling rack. Sprinkle with powdered sugar to finish.