Red Velvet Crinkle Cookies
User Reviews
4.5
Red Velvet Crinkle Cookies
Description
These cookies blend all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt with creamed butter and granulated sugar for structure and sweetness. Eggs, milk or buttermilk, vanilla bean paste, lemon juice, and a generous amount of red food coloring create the red velvet flavor and moist texture. White chocolate chips add pockets of creamy sweetness throughout.
The dough is chilled for at least two hours to firm before scooping, rolling in powdered sugar, and slightly flattening. Baking at 350°F (180°C) for about 13-14 minutes yields cookies with soft centers and crinkled sugar-coated exteriors. They are suitable as a festive treat or accompaniment to tea and coffee.
Carefully rolling the dough balls in powdered sugar ensures even coating and the crinkle effect during baking. The lemon juice helps balance sweetness while enhancing the red color without overpowering the taste.
Ingredients
- 3 cups all-purpose flour
- 1/4 cup cocoa powder unsweetened
- 2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 3/4 cup butter softened, unsalted
- 1 1/3 cups granulated sugar
- 3 egg large
- 1 Tbsp milk or buttermilk
- 1 1/2 tsp vanilla bean paste or vanilla
- 2 tsp lemon juice
- 5 tsp red food coloring
- 1 cup white chocolate chips
- 1 cup powdered sugar
Instructions
- In a mixing bowl whisk together flour, cocoa powder, baking powder, baking soda and salt for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and granulated sugar until pale and fluffy.
- Mix in eggs 1 at a time, blending until combined after each addition. Mix in milk, vanilla bean paste, lemon juice and red food coloring.
- With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Stir in white chocolate chips. Cover bowl with plastic wrap and chill 2 hours or until firm enough to shape into balls.
- Preheat oven to 350°F (180°C). Pour powdered sugar into a bowl. Remove dough from refrigerator, scoop dough out and with buttered hands, shape into medium balls (about 2 1/2 Tbsp each).
- Roll cookie dough balls into powdered sugar and evenly coat. Transfer to Silpat or parchment paper lined baking sheets and flatten slightly, then bake in preheated oven 13 - 14 minutes. Allow to rest on cookie sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.
- *If you want them a little more chocolatey you can replace 2 - 3 Tbsp of the flour with 2 - 3 additional Tbsp of cocoa powder.
- Recipe Source: Cooking Classy
User Reviews
Overall Rating
4.5
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