I ♥ cookies, especially those that are perfect for sharing, so break out the heart-shaped cookie cutters! It’s time to bake.

Red Velvet Crinkle Cookies

Yield: 2 dozen heart shaped cookies
Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients:

1 box red velvet cake mix (I used Duncan Hines)
2 tablespoons all-purpose flour
2 large eggs
1/2 cup canola oil
1 teaspoon vanilla extract
Powdered sugar, for rolling the cookies
Heart shaped cookie cutter, optional

 
Directions:

1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside. 

2. In a large bowl, combine cake mix and flour. Whisk until clumps
disappear. In the bowl of a stand mixer, mix together cake mix, flour,
eggs, oil and vanilla extract. Mix until smooth. Take about 1 tablespoon
of cookie dough and form into a ball. Roll the ball in powdered sugar
until fully coated. Place cookie dough balls on prepared baking sheet.
Bake for 10 minutes, or until edges are set and cookies begin to crack. 

3. Let cookies sit on baking sheet for 2 minutes. If desired, cut
cookies into heart shapes, using a heart shaped cookie cutter. Transfer
cookies to a wire cooling rack and cool completely. Eat the cookie
scraps 🙂 Note-you don’t have to cut the cookies into heart shapes. They are great round too!

The above is but one of many delightful finds on the Two Peas and Their Pod site.

Do you have a favorite recipe you enjoy baking on this week o’ love? Tomorrow I’m sharing an idea that might just go hand-in-hand with today’s post.
 

Tiny House on the Hill

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