‘Tis The Season For Red Velvet Crinkle Cookies.
This is the perfect time of year to bust out all crinkle cookies! The chocolate crinkle cookies are great when you are needing a chocolate fix. Red velvet ones are perfect for adding colour to your holiday baking and they taste delicious too!
I came across this recipe from Broma Bakery, made it once, and fell in love with it. These cookies are soft and chewy and flavorful.
When I make a recipe the first time I make it as exactly as the recipe calls, then I tend to make my edits and tweaks until I get it to what I think is right. This recipe I don’t think I could make it any better. Everything about this recipe is perfect! They even give you a tip on how to make sure the icing sugar stays on these cookies!
If you haven’t checked out Broma Bakery, you really should it has great recipes and they are easy to follow and her photos are amazing!
Two tips that I found worked great:
- I used Wilton’s Christmas Red food colouring and I was happier with that shade of red than normal red food colouring by Wilton.
- To help make the food colouring come out of the teaspoon better, dip the teaspoon in vegetable oil first. The food colouring comes out way easier.
I hope you enjoy these cookies as much as I did!
INGREDIENTS
1/2 cup butter, softened
3/4 cup brown sugar
1/2 cup granulated sugar
2 eggs, room temperature
2 teaspoons vanilla extract
1/2 teaspoon red food colouring (I used Wilton’s Christmas Red food colouring)
2 cups all-purpose flour
1/3 cup cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup powdered sugar
DIRECTIONS
Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
Cream the butter, brown sugar, and granulated sugar together in a large bowl until light and fluffy. Scrape down the bowl and add the eggs one at a time, beating between each addition. Add the vanilla and red food colouring, and mix well.
In a separate bowl sift together the flour, cocoa powder, baking powder, and salt to combine. Add the dry ingredients to the wet and beat together until combined.
Fill one bowl with granulated sugar and one bowl with powdered sugar. Use a 1-ounce cookie scoop (or tablespoon) to scoop cookies out. Roll the balls first in the granulated sugar and then in the powdered sugar to completely coat the cookie balls. Rolling the cookies in the granulated sugar first helps the icing sugar not get absorbed by the cookie dough.
Place on the prepared cookie sheet an inch apart. Bake for 10 minutes or until the cookies have puffed up and cracked, but are still a little gooey in the center.
Allow to cool.
Red Velvet Crinkle Cookies
Ingredients
- 1/2 cup butter room temperature
- 3/4 cup brown sugar
- 1/2 cup sugar
- 2 eggs room temperature
- 2 tsp vanilla
- 1/2 tsp red food coloring
- 2 cups flour
- 1/3 cup cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup sugar this is for rolling the cookie dough in
- 1/2 cup icing sugar this is for rolling the cookie dough in
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
- Cream the butter, brown sugar, and granulated sugar together in a large bowl until light and fluffy. Scrape down the bowl and add the eggs one at a time, beating between each addition. Add the vanilla and red food coloring, and mix well.
- In a separate bowl sift together the flour, cocoa powder, baking powder, and salt to combine. Add the dry ingredients to the wet and beat together until combined.
- Fill one bowl with granulated sugar and one bowl with powdered sugar. Use a 1 ounce cookie scoop (or tablespoon) to scoop cookies out. Roll the balls first in the granulated sugar and then in the powdered sugar to completely coat the cookie balls. Place on the prepared cookie sheet an inch apart. Bake for 10 minutes or until the cookies have puffed up and cracked, but are still a little gooey in the center.
- Allow to cool.
