Prep Time:
20 mins
Cook Time:
20 mins
Additional Time:
20 mins
Total Time:
1 hr
Servings:
48
Yield:
48 cookies
Ingredients
1(15.25 ounce) boxDuncan Hines red velvet cake mix
6tablespoonsunsalted butter, melted and cooled
2largeeggs
1teaspoonlemon zest
1cuppowdered sugar
1teaspooncornstarch
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Mix cake mix, cooled butter, eggs, and lemon zest by hand in large mixing bowl until well blended and a dough forms.
Mix powdered sugar and cornstarch together with a fork in a shallow dish until blended.
Form dough into 1-inch balls and roll in powdered sugar mixture. Place about 2 inches apart onto cool, ungreased baking sheets.
Bake one sheet at a time in the center of the preheated oven until set, 9 to 11 minutes. Cool for 1 minute on the baking sheet, then transfer to a wire rack to cool completely, about 15 more minutes. Repeat to bake remaining cookies.
Nutrition Facts (per serving)
| 55 | Calories |
| 4g | Fat |
| 5g | Carbs |
| 1g | Protein |
