Christmas (or Valentine's Day) is all about cookies! Surprise your loved-one with these red velvet cookie crinkles! Super easy, and tasty 🙂
Another December day, another cookie recipe! I love making cookies, but Christmas cookies are even better!
I wanted something fun and creative. These red velvet cookie crinkles come from my lemon cookie crinkle recipe; adjusting the flour in the recipe accordingly to compensate for the cocoa powder and loss of lemon juice. I found the cookies came out just right! Soft, moist, and soooooo good! The only downfall to this recipe is all the red food coloring you have to use (I just bought a large container of food coloring and I am already almost out of it.)
With such success from my lemon cookie crinkles, I knew these red velvet cookie crinkles would be a hit. And surprisingly, they are not too sweet, even with being rolled in confectioners' sugar. The funny thing about this recipe is how they came to be. I received a TON of chocolate chips from Hershey's. I wanted to make a recipe using their Chipits, but somehow got distracted by the container of Hershey's cocoa they sent me and before you knew it, I pushed aside all the chocolate chips and made these cookies! Yeah, I actually passed on a whole bunch of chocolate... But do not fret! I totally made a batch of these tasty and not so crinkly, milk chocolate cookies! So soft, and moist... Okay, moving on!
I love the red coloring to these cookies. Red velvet has been a favorite of mine lately, so it was no surprise I resorted to these red velvet cookies. Unfortunately I made them during the week so none of Mr. TCW's coworkers got to try these. There is always next year!
- ½ cup butter, room temperature
- ¾ cup granulated sugar
- 1 tsp. vanilla
- 1 egg, room temperature
- ⅛ tsp. salt
- ¼ tsp. baking powder
- ⅛ tsp. baking soda
- 1 ½ cups (minus two tablespoon from the total to compensate for cocoa powder) all-purpose flour
- 1 tbsp. unsweetened cocoa powder
- ¼ cup confectioners' sugar
- Red food coloring
- Preheat oven to 350F.
- Line baking sheet with parchment paper or silicone mat and set aside.
- Add the butter and sugar to the bowl of your stand mixer. Cream until light and fluffy (5-7 minutes.)
- Add the vanilla extract and egg. Mix until well combined. Add red food coloring and mix again (it takes a lot of red food coloring, trust me.)
- Sift together the flour, baking soda, baking powder, cocoa powder, and salt. Add to the mixer, mixing until just combined.
- Measure out 1 tablespoonful-sized portions and roll into balls.
- Shake the confectioners sugar onto a plate and roll the balls into it, coating evenly.
- Place onto baking sheet and bake for 8-10 minutes.
- Cool for about 5 minutes on pan and then finish cooling on wire racks.
Dough will be soft, but don't worry, that just means softer cookies 🙂
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 95Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 18mgSodium: 57mgCarbohydrates: 14gFiber: 0gSugar: 7gProtein: 1g
I love this recipe and have no desire to find a new one. I did, however, use this recipe to make my double chocolate cookies and found mixing the confectioners' sugar with cocoa powder did not produce much of a crinkle effect. Might be because the cookies were chocolate as well, resulting with chocolate on chocolate. Still tasted delicious though, so stay tuned!