Red Velvet and White Chocolate Chunk Cookies

Ingredients

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• 1 (15.25 ounce) box Duncan Hines red velvet cake mix
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• 6 tablespoons unsalted butter, melted and cooled
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• 2 large eggs
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• 1 teaspoon lemon zest
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• 1 cup powdered sugar
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• 1 teaspoon cornstarch
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Instructions

1. 1
   Preheat the oven to 375 degrees F (190 degrees C).
2. 2
   Mix cake mix, cooled butter, eggs, and lemon zest by hand in large mixing bowl until well blended and a dough forms.
3. 3
   Mix powdered sugar and cornstarch together with a fork in a shallow dish until blended.
4. 4
   Form dough into 1-inch balls and roll in powdered sugar mixture. Place about 2 inches apart onto cool, ungreased baking sheets.
5. 5
   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.