Ingredients
Method
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, combine the red velvet cake mix, eggs, and vegetable oil. Stir with a wooden spoon or spatula until a thick dough forms. The dough should be slightly sticky but hold together when squeezed.
- Pour powdered sugar into a shallow bowl. Using a cookie scoop or spoon, portion out about 1 tablespoon of dough and roll it between your palms to form a ball.
- Roll each dough ball generously in the powdered sugar until completely coated. Place coated balls on prepared baking sheets, spacing them about 2 inches apart.
- Optional: Gently press down each dough ball with the bottom of a glass for flatter cookies.
- Bake for 8 to 10 minutes, until edges are set but centers still look slightly soft. Do not overbake—cookies will firm up as they cool.
- Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The powdered sugar will crack into beautiful white lines as they cool.
Notes
Storage: Store in an airtight container at room temperature for up to 5 days.
Freezing: Freeze baked cookies for up to 3 months, or freeze unbaked dough balls and bake from frozen (add 1-2 minutes to baking time).
Variations: Add white chocolate chips or mini chocolate chips to the dough, or sandwich two cookies with cream cheese frosting.