Red Velvet Crinkle Cookies

It was awesome. Rider was there, but I didn’t even know it! There were manatees. There were alligators, and there were sloths too! For now, though, this year, there will be cookies. These cookies are divine! I used to love to tell Valentine’s Day stories on my blog, and to share them with recipes. So pull up a chair because this one is going to be at least a paragraph! And maybe have a cookie while you read. This story is why red velvet reminds me of Valentine’s Day 2007.

When I had made the decision to move to California in April 2007, I had also been successful in my replacement roommate search and he was moving into my room in February. So I moved back in with my parents for two months and commuted to work. It was one of the strangest times of my life! Even though I had left for college at 18 and then left for the “real world” at 22 or so, I felt like I was losing my parents forever. I knew it would never be the same, as I embarked on something so new, so distant, and maybe so permanent. So my mom and I had holiday countdowns. We’d leave each other morning presents for weeks before Valentine’s Day, St. Patrick’s Day, Easter. The Valentine’s Day one was our best one! Many amazing gifts and sweets.

Red Velvet Crinkle Cookies:

What You Need:

1 box chocolate cake mix
1/3 cup canola or vegetable oil
2 eggs
½ tsp red gel food coloring
3 Tbsp granulated sugar
6 Tbsp powdered sugar

Yields: Approx. 18 cookies

What You Do:

1 – Firs, line a cookie sheet with parchment paper, and then set aside.

2 – In a medium-sized bowl, combine cake mix, oil and eggs, and then mix thoroughly.

3 – Once you achieve a dough-like consistency, add red gel food coloring – mix until tinted completely.

4 – Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes.

5 – Remove from refrigerator. Pre-heat your oven to 350 degrees F.

6 – Roll dough into one-inch balls and coat with a thin layer of granulated sugar.

7 – Follow by coating the cookie dough ball in powdered sugar.

8 – Place on lined cookie sheet about 2 to 3 inches apart from each other.

9 – Bake for 9 to 12 minutes. Let cool completely.

10 – And then, ENJOY every bite!