Place powdered sugar in a shallow bowI. Set aside.
In a large bowl, mix together the red velvet cake mix, eggs, melted butter, and lemon zest until just blended. Do not overmix.
Roll the dough into 1.5" - 2" balls and then roll to coat with powdered sugar. Place approximately 2 inches apart on a baking sheet covered with parchment paper (cookies will spread, so be sure not to overcrowd the pan.
Bake at 375°F for 8-9 minutes. Allow too cool before enjoying.
These cookies will keep well in an airtight container at room temperature for about 3-5 days. You can also freeze them for up to three months in a freezer-safe container. Freeze them in single layers with parchment paper in-between each layer. Thaw at room temperature before serving.
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