RED VELVET CRINKLES

Red Velvet Crinkle are perfect Christmas or Valentine Cookies. They are deliciously soft, moist and super easy to make! A recipe that's definitely not from a cake mix (box) but everything from scratch. I've tried a few red velvet cookies before, and they all have this after-taste and could be because of too much food color in it and less cocoa powder so I thought of giving it another try.

​Instead of looking elsewhere for a recipe, I just adopted if from my Chocolate Crinkles recipe. Actually, it's a recipe from a friend who shared it to me years ago. Since then, many of my followers tried it and they all loved it. The only thing I changed from the original recipe was the sugar. I added brown sugar in addition to the granulated sugar and the food color. 

I knew already that it will come out soft and moist as I have made the Chocolate Crinkles many times. What I did was experiment on the dough and see what the difference on the result will be if I don't rest the dough in the chiller or if I'm in a hurry and can't wait for 4 hours and see the outcome if I place it in a freezer.  ​

My take on it? Be patient and wait it for it to firm up either chill or freeze for 45 minutes. If you can wait overnight, that's much better! Crinkles are thicker and flavorful when refrigerated.

​You also have the option here to add cream cheese since Red Velvet is perfect with cream cheese frosting. You can place the filling in between the two cookies, like macarons. So good and way better than eating it alone.​

Give this recipe a try and let me know what you think by leaving a comment below. Enjoy! 
​

RED VELVET CRINKLES RECIPE

Ingredients:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsweetened cocoa powder 
• 1 cup granulated sugar
• 3/4 cup brown sugar 
• 1/2 cup vegetable oil
• 4 large eggs, room temperature  
• 1 tsp vanilla extract
• 2 tsp red food color
• powdered sugar for coating

​Cream Cheese Frosting:

• 1/2 bar (113g)/ 4oz cream cheese, at room temperature
• 2 tbsp unsalted butter, softened
• 1/2 tsp vanilla
• 1/3 cup powdered sugar

Procedure: 

• Combine flour, baking powder and salt. Set aside.
• In a separate bowl, mix together cocoa powder, granulated sugar, brown sugar and vegetable oil.
• Add eggs, one at a time, beating well after each addition. Stir in vanilla and red food color.
• Add the dry mixture in two parts and beat on low speed until just combined. Do not overmix.
• Cover the dough and chill for at least 4 hours or overnight. 
• Preheat oven to 350 F.
• Scoop 1/2-1 tbsp of dough and shape into balls by using your hands greased with butter or vegetable oil.
• Coat in powdered sugar then place on baking sheet lined with parchment paper or baking mat spacing them 1-2 inches apart. 
• Bake for 8 to 11 minutes until nearly set - they should be soft when touched and should appear slightly under-baked. 
• Allow to cool a minute or two on the sheets before transferring to a wire rack to cool completely.​
• Prepare the frosting by beating cream cheese until creamy. Add powdered sugar and beat until smooth. Add vanilla and butter and beat until light and fluffy. 
• Spread some filling on the bottom of the cookie then place another cookie on top. 
• Make sure to read my tips and notes below. You can also print this recipe under the recipe notes. 
• Serve and enjoy!

​

VIDEO

​RECIPE NOTES:

• I made an experiment on this batch by dividing the batter into three. the first one was chilled for 6 hours, the 2nd one was placed in the freezer for 45 minutes and the 3rd one was immediately used. The dough was too sticky that it absorbs too much powdered sugar, very soft and flattens even before baking. The powdered sugar melted so had to double coat them which resulted to an overly sweet and flat cookies.
• The dough placed in the freezer or chilled is much easier to work on. 
• I suggest rolling them all at once then coat with powdered sugar. 
• Shape dough balls by batch leaving the remaining batter in the chiller then continue with the remaining dough.
• Chilled dough has better texture. Soft, moist and thick! 
• 1/2 tbsp cookies will only take about 9 minutes to bake, and 1 tbsp takes about 10 minutes. Do not overbake!
• Recipe yields about 40 cookies depending on the size. 
• Only add cream cheese to cookies that you will immediately consume.
• Cookies can be stored in an airtight container at room temperature for up to 4 days, refrigerate to extend the shelf life for few more days or freeze for a couple of months. ​

YOU MAY ALSO LIKE:

UBE CRINKLES

CHOCOLATE CRINKLES

PRINTABLE RECIPE:

Red Velvet Crinkles BY PinoyCookingRecipes