RED VELVET CRINKLE COOKIES
​
Red Velvet Crinkles – Honestly, I had no idea what crinkles are as I had not heard of it until someone suggested it to me, thanks to her I now have a good taste of these delicious cookies. Here is a very easy and forgiving recipe how to make. In fact, for a first timer, my crinkles turned out amazing, great flavour, great texture and goes well with the frosting. Although the frosting is optional, but it much delightful to have it. They remind me of macarons. The cookie texture is a little chewy and flaky, and it’s so scrumptious the moment you reach the creamy frosting, which gives you a mixture of chewy and creamy. I hope you’re inspired to make some. Enjoy!
Watch my YouTube video for clearer picture and steps for baking. Should you like my video. Kindly subscribe my channel, and give me a "like" if you enjoy my video as there are going to be more recipe video coming up every week. Also, leave your comments or questions if you have any. Thank you.
Ingredients:
-
Red Velvet Cookies
2 cups (250g) all-purpose flour
2 tbsp (15g) cocoa powder
1 ½ tsp baking powder
¼ tsp baking soda
½ tsp salt
¼ cup+1 tbsp (75g) unsalted butter
1/3 cup (75g) cream cheese
1 cup (200g) castor sugar or fine sugar (you can lower the sugar for less sweet)
2 eggs
1 tbsp milk
1 ½ tsp vanilla extract
1 tsp lemon juice
1-2 tsp red food coloring
¼ cup powdered sugar (you can increase the amount for coating purpose)
-
Cream Cheese Frosting (Optional)
2 tbsp cream cheese
2 tbsp powdered sugar
½ cup (115g) whipping cream
Instructions:
Red Velvet Cookies
-
In a bowl, add in all the dry ingredients. Give it a quick whisk and set aside.
-
In another large bowl, add butter, cream cheese and sugar. Mix until it’s creamy.
-
Add the eggs, one at a time.
-
Add milk, vanilla, lemon juice and red food coloring. Mix until well combined.
-
Add in the dry ingredients in 2 batches. Use a spatula to mix until the flour disappear. Then I use an electric mixer for easy mixing. I want my dough to be well mixed.
-
Use a spatula to smoothen the surface and to make it into a round shape. Cover the dough with cling film. Refrigerate for at least 2 hours to ensure the dough is solidifies, else the dough will melt flat in the oven later.
-
Preheat oven at 180°C/355°F. Prep a flat pan, whatever size you’re comfortable.
-
Roll the dough into balls. Coat them in powdered sugar. You have to work quickly so that the powdered sugar doesn’t disappear on the wet dough. I baked them partially, and the chilled the remaining dough while I bake the first batch.
-
Bake them in preheated oven at 180°C/355°F for 12-13 min. Should you desire them to be more crispy, bake them for 15-18 min instead.
-
Cool them on a cooling rack.
Cream Cheese Frosting
-
In a bowl, add cream cheese and powdered sugar. Mix and smoothen them to prevent lumps.
-
Add the whipping cream. Whisk until stiff.
Frosting the cookies. Ready to serve.
