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Red Velvet Crinkles

By Paula Deen


Featured in:

Paula Deen's Southern Baking

Difficulty: Easy

Prep time: 135 minutes

Cook time: 12 minutes

Servings: 24


  • 1 (15.25-ounce) box red velvet cake mix
  • ⅓ cup vegetable oil
  • 2 large eggs
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon vanilla extract
  • 1 cup granulated sugar
  • 1 cup confectioners' sugar


In a large bowl, beat cake mix, oil, eggs, and flour with a mixer at medium speed for 2 minutes, stopping to scrape sides of bowl. Add vanilla, and beat until combined. Cover and refrigerate until firm, about 2 hours.

Preheat oven to 350°. Line baking sheets with parchment paper.

Place sugars in separate bowls. Scoop dough into 1½-inch balls. Roll in granulated sugar to coat; roll in confectioners’ sugar to coat. Place 2 inches apart on prepared pans; slightly flatten cookies.

Bake until surface of cookies is cracked and edges look dry, 10 to 12 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container for up to 3 days.