Red Velvet Crinkle Cookies

Once a year our neighborhood community comes together and hosts something called a 'Service Auction' at our church. It's always great fun, and it's incredible to witness women coming together and and donating their service for other people to bid on.

At the beginning of the evening, we're handed a list of good deeds/habits. If we've done those things (like exercising regularly for the past 30 days, or planted a garden this summer) we earn fake dollars for each one. The women can then use those 'dollars' to bid on service provided by the other women. Up for bidding were wonderful things such as homemade pottery, delicious breads and spreads, delectable desserts, free babysitting and housework, free family portraits, and even the promise of a full home-cooked meal for the entire family. It was a beautiful evening for these women to share their talents, and come closer together in all the excitement!

So, naturally, yesterday I spent baking. I made two of my favorite desserts to take: Cherry Almond Vanilla Cupcakes, and my Fresh Strawberry Yogurt Bundt Cake. I then received a text that I had signed up to bring a dozen cookies to share, too! Ahh! I completely forgot! I needed to throw some cookies together within the hour and had nothing planned! Panic.

That, my friends, is when the cake mix cookies save lives.

All the joy and splendor of Red Velvet cake... in an easy-to-make cookie form. I know these look more like something for later in the holiday season... but I think these could easily pass these off with some blood-and-gore type spin for Halloween.

Maybe if you squint your eyes a little bit?

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Red Velvet Crinkle Cookies

Ingredients:
6 T butter, melted and cooled
2 large eggs
18.25 box Red Velvet Cake Mix
1/2 C powdered sugar

Directions:
1. Preheat oven to 375 degrees. Line to cookie sheets with parchment paper. Place powdered sugar in a shallow bowl and set aside.
2. In a large bowl, combine butter, eggs and red velvet cake mix. Mix well until it's uniform throughout.
3. Roll dough into 1 inch balls and coat in powdered sugar. Place on cookie sheets, leaving 2 inches between.
4. Bake for 7-9 minutes - the centers will still be gooey. Let sit for 5 minutes and then transfer to a cooling rack.
5. Serve warm (over ice cream!) or store in airtight container for up to 5 days.

Recipe source: The Novice Chef