Ingredients
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1 (15.25 oz) box red velvet cake mix
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1/3 cup canola oil
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2 large eggs
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1 tsp espresso powder or ground coffee
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2 cup confectioners' sugar (for rolling)
Steps
1
To a large bowl, add the cake mix, oil, eggs, and espresso or coffee. Stir to combine into a dough. Cover with plastic and refrigerate 30 min.
2
Preheat oven to 350°F. Line two cookie sheets with parchment. To a shallow dish, add the confectioners’ sugar. Shape dough into 1-inch balls. (If dough is too soft to handle, refrigerate longer.) Roll the dough balls in confectioners’ sugar to coat. Place on the prepared baking sheets, about 2 inches apart.
3
Bake cookies 10–12 min., until puffed and cracked. Cool 1 min. on baking sheets, then transfer to wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days.
