Red Velvet Crinkle Cookies
Red Velvet Crinkle Cookies are soft, pillowy delights that are so light and flavorful with a perfect cloudy coating of powdered sugar. Easy and pretty these festive crinkle cookies are a perfect addition to your holiday cookie plater.
Equipment
- Stand Mixer
- Paddle Attachment
- Big Bowl for flour
- Sifter
- Spatula
- Baking sheet/tray
- parchment paper
- Cookie scoop/ table spoon
Ingredients
- 3 cups Al-purpose flour
- ¼ cup Regular unsweetened cocoa powder
- ¼ teaspoon Salt
- 2 teaspoon Baking powder
- ¼ teaspoon Baking soda
- 3 large Eggs
- ¾ cup Unsalted butter
- 1 ⅓ cups Granular sugar
- 1 tablespoon Milk
- 2 teaspoon Lemon juice
- 1 ½ teaspoon Vanilla extract
- 1 cup Powdered/confectioner's sugar
- 5 teaspoon Red food color
- ½ cup White chocolate chips
Instructions
- In a bowl sift together the dry ingredients, 3 cups of all-purpose flour, ¼ cup regular unsweetened cocoa powder, 2 teaspoon baking powder, ¼ teaspoon salt, and ¼ teaspoon baking soda. Set it aside for later.
- In a bowl for stand mixer take ¾ cup unsalted butter at room temperature and 1 ⅓ cup granular white sugar and beat it/cream it with paddle attachment till it becomes light and fluffy with a light cream color.
- Add one egg at a time to the butter and sugar mixture and keep mixing till all is well combined.
- In a small bowl mix together the 1 tablespoon milk, 5 teaspoon red food gel color, 1 ½ teaspoon vanilla extract, and 2 teaspoon lemon juice.
- Pour this liquid into the butter batter and stir it till all is mixed together.
- Now add the dry sifted ingredients in 3 parts to the batter and mix it all together till well combined.
- Finally, add the ½ cup chocolate chips and fold them into the dough so it's evenly distributed.
- Cover the bowl with a cling wrap and refrigerate the red velvet cookies dough for 3 to 4 hours or if possible overnight.
- Preheat the oven at 350F and line the baking tray with parchment paper.
- Take powdered sugar in a small bowl.
- Get the dough out of the fridge and using a teaspoon or small cookies scoop, scoop up the dough into your palm. Roll the dough into round balls.
- Roll the dough balls in the powdered sugar and coat them properly.
- Place the dough balls in the parchment-lined baking tray and keep a 2-inch space between each ball.
- Bake the cookies for 12 to 14 minutes. get the tray out of the oven and let it cool on the baking tray for 10 to 15 minutes.
- After 10 to 15 minutes transfer the cookies onto the wire rack to cool further to room temperature.
- Enjoy the cookies fresh warm or after they have cooled down. They taste so beautiful when fresh out of the oven that they are hard to resist.
- Store the cooled-down cookies in an airtight container for up to 2 weeks.
Notes
- You can use ½ cup extra chocolate chips in the recipe if you like. It will give you a more sweet and chocolatey flavor.
- If the dough is too sticky, apply oil to your hand before rolling the dough balls.
- If you want more chocolatey flavor you hand replace 2 tablespoon all-purpose flour with 2 tablespoon cocoa powder.
- You can use dutch processed cocoa but the cookies will turn out much darker.
- If the powdered sugar is not holding onto the dough balls you can first roll them in granular sugar and then powdered sugar.
Tried this recipe?Let us know how it was!