Red velvet crinkle cookies
Yes, is it almost Valentine’s day. That day where we all en masse produce special cookies. I am no exception to that rule so I give you these delicious red velvet crinkle cookies. I saw the recipe first at Broma’s Bakery and loved how they looked.
Red velvet crinkle cookies
To be honest Valentine is not such a big deal here in the Netherlands. Yes we “celebrate” it but that usually consists of all shops carrying some sweets in heartshape. Back in the day when I was in my teens, we did sometimes get an anonymous card, but I believe today it’s mostly just commercial junk. But I do like to bake so these cookies where meant to be.
And I have more Valentines sweets coming up as well. These red velvet crinkle cookies are also perfect for making during the Christmas holidays. They have that christmassy vibe as well. Or you can really make them any time of the year. They look pretty and – more importantly – they taste delicious.
To die or not to die
For these red velvet crinkle cookies I used red food coloring. In the recipe the dark red color is created by using cacao powder and red food coloring. If you do not want to use any articificial coloring that you can recreate the same effect using beetroot powder. Or a little bit of beetroot juice. I find it always tricky to use juice as it doesn’t give the same effect, but you can definitely use the powder. The color might be a little less vibrant but on the plus side; it’s all natural.
You don’t need so much that you will get a beetroot flavor to the cookies, as that is definitely not what you want.
Making the cookies is super simple. It almost can’t go wrong. I didn’t have butter at room temperature lying around so I melted the butter and while I feared it wouldn’t work, it ended up being perfectly ok. At first the mixture didn’t come together with the sugar and the melted butter. It just looked wrong.
Flat or not so flat
But after adding the eggs to the red velvet crinkle cookies all turned out ok. My cookies also were a little rounder than most of the cookies you see on the internet. I chose not to flatten them with my hand and maybe that is also why they haven’t cracked as much as I would have liked, but in the end the flavor was delicious.
So crinkles or no crinkles these red velvet cookies are perfect! Try these red velvet cupcakes as well.
Red velvet crinkle cookies
Equipment
- 1 baking tray
Ingredients
- 120 gr unsalted butter at roomtemperature
- 90 gr granulated sugar
- 125 gr dark brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 1/2 tsp red food coloring powder is easiest
- 250 gr flour
- 90 gr cacao powder
- 1,5 tsp baking powder
- 1/2 tsp salt
- 75 gr granulated sugar
- 75 gr icing sugar
- Preheat the oven to 180˚C/350˚F and line a baking tray with baking paper. Set aside
- Mix the butter, brown sugar and the regular sugar together and mix it well until light and fluffy. Scrape the sides of the bowl and add the eggs one by one. Whisk them between each addition.
- Add vanilla and red food color and mix well.
- In a separate bowl add the flour, cacao powder, baking powder and salt and mix through. Add the dry to the wet ingredients and whisk until mixed.
- Add the granulated sugar and the icing sugar to two separate bowls.
- Use a tablespoon to scoop balls of the dough and roll them into a ball size. First roll it in the granulated sugar and then through the icing sugar. Make sure they are well covered.
- Place on a baking tray with a few centimeter in between.
- Bak for 10 minutes or until the cookies are baked and slightly risen and cracked. They can be a little soft in the center.
- Leave to cool and dust with some extra icing sugar if you want.
Nutrition Information per portion
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
