For long Red velvet is associated not only with cake, but there’s so many different Red velvet based desserts out there, starting with ice cream, cookies and pancakes and finishing with macarons, Swiss rolls and cupcakes. Red velvet became kinda cult 🙂 I’ve also made my chart and will be sharing the results soon. I start with these easy cookies that looks so cool and wintery. It is a bit crunchy on the outside and soft and velvety on the inside, with recognizable chocolate taste and white chocolate chips, it screams the holiday season is around the corner 🙂
The recipe makes 15 cookies.
Red velvet crinkle cookies
- 1½ c/ 7 oz/ 210 g all-purpose flour
- ¼ c/ .7 oz/ 20 g unsweetened cocoa powder
- 1 t baking powder
- ⅛ t baking powder
- ¼ t salt
- ¾ stick/ 3 oz/ 90 g unsalted butter
- 2/3 c/ 4 oz/ 120 g sugar
- 1 large egg, at room temperature
- 2 T/ 1 oz/ 30 g buttermilk or natural yogurt
- 1 t vanilla essence
- ½ t lemon juice
- 1 t powdered red food colouring
- 2 oz/ 60 g white chocolate chips
- 2/3 c/ 2.67 oz/ 80 g icing sugar
In a large mixing bowl, combine the flour, cocoa powder, baking powder, soda and salt.
In a bowl of a stand mixer, beat the butter and sugar until light and fluffy, about 5 min. Add in the egg, buttermilk, vanilla essence, lemon juice and food colouring. Beat until fully incorporated and smooth.
Using a spatula, gradually add the flour mixture to the batter, mixing until just combined. Stir the chocolate chips in.
Refrigerate the dough for 1 – 2 hrs, until hardened.
Preheat the oven to 375ºF/ 180ºC. Line a baking tray with parchment paper. Sift the icing sugar in a small bowl.
Divide the chilled dough into 15 equal 1.4 oz/ 40 g pieces. Roll each piece into a ball and slightly flatten it into a disk. Toss it generously in the icing sugar (otherwise the crinkles won’t be so persistent). Transfer to the baking tray, leaving enough space between the cookies.
Bake in the preheated oven for 12 – 15 min. or until done.