Eat Well Bake Often

Red Velvet Cookies/Crinkles


I intended to give these out to our Couples’ Discipleship Group for Valentines. Unfortunately, I was sick with the flu so we didn’t attend the fellowship yesterday.


Anyway, I want to warn you, this is a little messy to make. The dough is sticky and can stain your hands red if you’re not using gloves. A simple trick can make a big difference: dust your palms with confectioner’s sugar or flour to prevent the dough from sticking to your hands while rolling it into a ball.

You can make it in 3 different ways depending on what you feel like doing: Red Velvet Cookies, Red Velvet Crinkles or Red Velvet Cookie Sandwiches.
These will seem undercooked and soft, but that’s what we want to achieve.

Red Velvet Cookies/Crinkles

  • Servings: 30 cookies
  • Print

Ingredients

  • 115g Butter, unsalted, softened
  • 50g Caster Sugar
  • 150g Brown Sugar
  • 200g All Purpose Flour
  • 25g Cocoa Powder
  • 1 tsp Baking Powder
  • ¼ tsp Salt
  • 1 Egg, large
  • 2 Tbsp Yogurt or Whole Milk
  • 1½ tsp Vanilla Extract
  • 1½ tsp Red Food Coloring Gel
  • Confectioner’s Sugar, as needed
  • ***Optional***
  • 80g White/Semi Sweet Chocolate Chips
  • 100g – 150g Nuts (your choice), roughly chopped

Directions

  1. Preheat the oven to 350F.
  2. Cream butter and sugars for 2 minutes until light and fluffy.
  3. Combine the egg, yogurt or milk, vanilla extract and red food gel together and pour it into the batter. Mix until well incorporated.
  4. Scrape down the sides and bottom of the bowl. Add the flour, cocoa powder, baking powder and salt.
  5. Mix on low speed for 30 seconds, then turn the speed up to medium/high speed for another 30 – 45 seconds.
  6. Add the chocolate chips or nuts, if using. Mix on low speed until incorporated.
  7. Let the dough rest and set for at least 2 hours in the refrigerator.
  8. Measure the dough into 20-22 gram clumps. Then roll into balls.
  9. CRINKLES: Drench the rolled dough balls in confectioner’s sugar.
  10. Place in a cookie sheet 2 inches apart.
  11. Bake for 10 – 15 minutes.
  12. Remove from the oven and let stand in the cookie sheet for 5 minutes before removing and cool completely in a rack.
  13. CRINKLES: Sift more confectioner’s sugar over the cookies if needed.
  14. COOKIE SANDWICHES: Spread Basic Cream Cheese Frosting on one cookie and sandwich with another. Enjoy!

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