Remember my Christmas Cookie Box? If not, scroll down a bit and you’ll see it. As promised, here’s the recipe for the Red Velvet Crinkle Cookies you can find inside the box. Other cookies you can find there are: Linzer Cookies, White Chocolate Orange & Cranberry Fudge, Snowflake Cookies. Soon to come are the Brownie Cookies and the Cranberry Pistachio Chocolate Bark.
Tips and Tricks for perfect Red Velvet Crinkle Cookies:
-When buying the red food colouring, go for gel. It’s stronger and helps you get that intense red you’re looking for!
-Your ingredients need to be at room temperature ( Especially the eggs, butter and flour).
-This recipe calls for lemon juice (an acid) to activate the baking soda. That is why we’re using buttermilk as well!
-The secret behind these cookies lays in 1 cup of white chocolate chips or finely chopped white chocolate, which makes your cookies extra rich and chocolatey! Here’s the one I used.
-Chill the dough for at least 1 hr, wrapped in cling film. That will help you form the cookie balls easier and the icing sugar you will dip them in won’t melt!
-Make sure you allow them to cool completely before removing them from the baking tray!
Red Velvet Crinkle Cookies
Ingredients:
- 3 cups flour (360 g)
- ¼ cup cocoa (30 g)
- 5 tsp red food colouring
- 1¼ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1⅓ cups sugar 265 g
- ¾ cup butter room temperature
- 1½ tsp vanilla extract 180 g
- 3 eggs
- 1 tbsp milk or buttermilk
- 2 tsp lemon juice
- 1 cup white chocolate chips or finely chopped white chocolate
- 1 cup powdered sugar 115 g
Instructions
- Whisk together the butter and the regular sugar until fluffy.
- Add the eggs, one by one, and mix until creamy, then add the vanilla, buttermilk and lemon juice and mix.
- Add the food colouring and mix well.
- In a separate bowl, combine all the dry ingredients together (flour, salt, baking powder, baking soda, cocoa). Add the dry ingredients over the red mix and incorporate. Add the chocolate chips and fold them in the mix. Cover the dough in cling film and refrigerate for at least 1 hr.
- Take the dough out of the fridge. Use a spoon or an ice cream scoop to take equal amounts of dough and form balls with your palms.
- Put the powdered sugar in a bowl. Cover all the cookie balls in icing sugar, then place the cookies on a baking tray covered with baking paper. if you want flatter cookies, flatten the balls with your palms.
- Bake the cookies in the pre-heated oven at 175°C for about 15 minutes, or until they grow and crack. Allow them to cool on the baking tray.
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