I love baking cookies – I also love to eat and share it. Snappy, melt-in-the-mouth or gooey – cookies are easy to make and ready to serve in no time. So today I decided to bake Red Velvet Crinkle Cookies.
Crinkle Cookies are soft, chewy, fudgy and an absolute delight. The first time I made these cookies, I made a chocolate version and absolutely fell in love with the texture which is a combination of a brownie and chocolate cookie. Yip, that’s the beauty of this cookie – it’s the best of both worlds.
This time around, I decided to make red velvet crinkle cookies. If I must say so myself, a threesome making a winning combination.
A splash of red food coloring gives it that attractive red velvety look.
Besides the texture, the secret to making a crinkle cookie is that it must have cracked top. After all that’s how it got its name “crinkle” cookie.
Tip for making crinkle cookies
- Make sure that you measure your ingredients correctly when making these cookies as not doing so will affect the texture of the cookies.
- It is important that once you’ve made the dough that you chill it in the refrigerator for at least 1 hour.
- You can make the dough and then freeze it for up to 2 months. All you need to do it let it thaw in the refrigerator for 30 – 40 minutes and then roll it in balls.
- Once you’ve rolled the dough into balls; you need to dip it in powdered sugar. I do a second coating to make sure there is enough powdered sugar to cover each ball.
- Don’t overbake the cookies. Bake for 10 – 12 minutes and allow to cool on the baking sheet first.
Red Velvet Crinkle Cookies
Ingredients
- 125 g unsalted butter
- ¾ cup brown sugar
- 2 XL eggs
- 1 tsp vanilla essence
- ½ tsp red food coloring
- 2 cups cake flour
- 2 tbsp cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup powdered sugar
Instructions
- In a mixing bowl, cream butter and sugar with a hand mixer until light and fluffy.
- Add eggs one at a time.
- Add vanilla essence and food coloring to the mixture.
- Sift in dry ingredients and mix, scraping the bottom of the bowl. Make sure not to overmix.
- Cover the bowl with cling wrap and place the dough in the refrigerator to chill for 1 hour.
- Line a baking sheet with parchment paper and preheat the oven to 180°C.
- Add the powdered sugar to a large bowl.
- Scoop out 1 tsp dollops of dough out and roll into balls.
- Roll the dough balls in the powdered sugar making sure that it is completely covered. I usually double roll mine for extra measure.
- Place the dough balls on the baking sheet spacing it apart.
- Bake for 10 – 12 minutes.
- Note that the cookies will look soft but it will harden. Allow to cool on the baking sheet before transfering it to the cookie wire rack.
