Ingredients:

  • 1 box (approx. 15.25 oz / 432 g) Red Velvet Cake Mix
  • 2 large eggs, room temperature preferred
  • 1/3 cup (80 mL) vegetable oil or canola oil
  • 1 teaspoon (5 mL) vanilla extract
  • 1 cup (170 g) white chocolate chips
  • 1/2 cup (60 g) confectioner's sugar (icing sugar), for rolling

Instructions:

  1. Preheat your oven to 175°C (350°F). Line two large baking sheets with parchment paper or silicone mats.
  2. In the large mixing bowl, gently whisk the eggs, vegetable oil, and vanilla extract until just combined.
  3. Gradually add the entire box of red velvet cake mix to the wet ingredients. Mix on low speed (or stir vigorously by hand) until just combined. Stop immediately once no streaks of dry mix remain. Do not overmix.
  4. Use a rubber spatula to gently fold in the white chocolate chips.
  5. Cover the bowl with plastic wrap and chill the dough in the refrigerator for a minimum of 30 minutes. This chilling process is crucial for preventing excessive spreading during baking.
  6. Place the confectioner’s sugar into a shallow bowl.
  7. Use a 1.5-inch cookie scoop (or about 1.5 tablespoons/25g) to form uniform balls of dough.
  8. Immediately roll each dough ball generously in the confectioner’s sugar, ensuring the coating is thick and complete.
  9. Place the coated dough balls 2 inches (5 cm) apart on the prepared baking sheets.
  10. Bake for 8 to 10 minutes. The cookies are done when the edges look set and slightly cracked, but the centre still looks very soft and slightly puffed.
  11. Leave the cookies on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. The crinkle will become more pronounced as they cool.