Red Velvet Crinkle Cookies


Dear Santa – I’ve tried so hard to be mostly good all year long, with a moderate degree of consistency.  I rescued a kitten. Kissed babies.  Picked up litter in the park.  And, even helped an old lady cross the road.

Just asking for a bit of leeway on that 1 night in Copenhagen, 2 nights in Vegas & afternoon on Lake Michigan this past Summer.

Oh.  Also.  A dozen of these cookies & an ice cold glass of milk are waiting for you next to the Christmas Tree.

Merry Christmas & Happy Holidays! -David


Red Velvet Crinkle Cookies

Red Velvet Crinkle Cookies


Red Velvet Crinkle Cookies

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 2 dozen cookies
Author: A Bachelor & His Grill


  • 1 cup powdered sugar
  • 2 tablespoons all-purpose flour sifted
  • 1 box red velvet cake mix
  • 2 large eggs
  • 1/2 cup canola oil
  • 1 tablespoon vanilla extract


  • Preheat oven to 375ºF.
  • In mixing bowl whisk together powdered sugar & flour. Set aside.
  • In separate large mixing bowl thoroughly combine cake mix, eggs, oil & vanilla.
  • Test a spoonful batter when no one is looking - Just to make sure it's "safe to consume." Also, consider retesting with a 2nd spoonful if initial results were inconclusive.;)
  • Scoop 1 tablespoon of cookie batter & roll into a ball. Toss into powdered sugar mix covering entirely. Place balls on lined cookie sheet 2-3" apart. Repeat until all batter is used.
  • -Slide in the oven & bake for 10-12 minutes, or until the exterior of the cookie begins to crack.
  • -Remove from oven. Allow to cool completely over rack. Serve.


Written by Live Fire Republic
David Olson is a nationally-recognized American Culinary Federation Chef, television personality and international social media influencer, award-winning recipe developer, live fire grill master, global adventurer-extraordinaire, and the creator behind, "Live Fire Republic." David has an organic and attentive audience of more than two million households weekly via countless television and event appearances, his blog, and various print, radio and social media channels. Meanwhile his recipes and creative content continue to be shared across the web and in print publications from sea to shining sea. For all media inquiries, please email PR agency, The Lisa Ekus Group; Boston, MA - Jaimee Constantine, 413.247.9325 or