Red Velvet Crinkle Cookies Recipes

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RED VELVET CRINKLE COOKIES



Red Velvet Crinkle Cookies image

This recipe is special to me because it is totally original, my very own! The cookies are firm but not crunchy on the outside, and they're tender inside. The powdered sugar makes them melt in your mouth. -Jane Rundell, Alanson, Michigan

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 3-1/2 dozen.

Number Of Ingredients 12

1 cup butter, softened
2-1/2 cups sugar
4 large eggs, room temperature
2 teaspoons white vinegar
2 teaspoons red paste food coloring
1 teaspoon vanilla extract
4 cups all-purpose flour
1/2 cup baking cocoa
3 teaspoons baking powder
1/2 teaspoon salt
1 cup white baking chips
Confectioners' sugar

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, 1 at a time. Beat in vinegar, food coloring and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture. Stir in chips. Refrigerate, covered, 1 hour or until firm., Preheat oven to 350°. Shape dough into 1-1/2-in. balls; roll in confectioners' sugar. Place 2 in. apart on parchment-lined baking sheets. Bake until tops are cracked and edges are set, 12-15 minutes. Cool on pans 5 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 166 calories, Fat 6g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 108mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

RED VELVET CRINKLE COOKIES



Red Velvet Crinkle Cookies image

Get in the Christmas spirit with these fudgy homemade red velvet crinkle cookies. Perfect for your next holiday party or to leave out for Santa!

Provided by Sofi | Broma Bakery

Categories     dessert

Time 20m

Number Of Ingredients 12

1/2 cup butter, softened
3/4 cup brown sugar
1/2 cup granulated sugar
2 eggs, room temperature
2 teaspoons vanilla extract
1/2 teaspoon professional red food coloring*
2 cups all purpose flour
1/3 cup cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup powdered sugar

Steps:

  • Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
  • Cream the butter, brown sugar, and granulated sugar together in a large bowl until light and fluffy. Scrape down the bowl and add the eggs one at a time, beating between each addition. Add the vanilla and red food coloring, and mix well.
  • In a separate bowl sift together the flour, cocoa powder, baking powder, and salt to combine. Add the dry ingredients to the wet and beat together until combined.
  • Fill one bowl with granulated sugar and one bowl with powdered sugar. Use a 1 ounce cookie scoop (or tablespoon) to scoop cookies out. Roll the balls first in the granulated sugar and then in the powdered sugar to completely coat the cookie balls. Place on the prepared cookie sheet an inch apart. Bake for 10 minutes or until the cookies have puffed up and cracked, but are still a little gooey in the center.
  • Allow to cool and enjoy with a glass of milk!

RED VELVET CRINKLE COOKIES



Red Velvet Crinkle Cookies image

A deep red, chewy cookie that has a delicate crackled crust dusted with a touch of powdered sugar.

Provided by Duncan Hines(R) Canada

Categories     Trusted Brands: Recipes and Tips     Duncan Hines® Canada

Time 1h

Yield 48

Number Of Ingredients 6

6 tablespoons butter
1 cup powdered sugar
1 teaspoon cornstarch
1 (18.25 ounce) box Duncan Hines® Red Velvet Cake Mix
2 large eggs
1 teaspoon lemon zest

Steps:

  • Preheat oven to 375 degrees F. Melt butter; set aside to cool. Place powdered sugar and cornstarch in shallow dish. Mix with a fork to blend.
  • Place cake mix, cooled butter, eggs and lemon zest in large mixing bowl. Mix by hand until well blended and a dough forms.
  • Form dough into 1-inch balls and roll in powdered sugar. Place on cool, ungreased baking sheets about 2 inches apart.
  • Bake, 1 sheet at a time, in center of oven for 9 to 11 minutes or until set. Cool 1 minute. Transfer to wire rack to cool completely.
  • Store in airtight container with wax paper or parchment separating layers.

Nutrition Facts : Calories 71.2 calories, Carbohydrate 11.4 g, Cholesterol 11.6 mg, Fat 2.7 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 1.4 g, Sodium 78.3 mg, Sugar 2.6 g

RED VELVET CRINKLE COOKIES



Red Velvet Crinkle Cookies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h25m

Yield 48 cookies

Number Of Ingredients 12

4 ounces baking chocolate
2 cups granulated sugar
2 sticks (1 cup) salted butter, softened
2 large eggs
3 tablespoons buttermilk
5 teaspoons red food coloring
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
4 ounces good white chocolate, chopped into chunks
2 cups confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Put the baking chocolate in a microwave-safe bowl and melt it in the microwave. Stir and let cool.
  • In the bowl of an electric mixer, cream together the granulated sugar and butter until light and fluffy. With the mixer on low, slowly drizzle in the cooled chocolate. Scrape the bowl and mix again. Mix in the eggs one at a time, then add the buttermilk, food coloring and vanilla. Scrape the bowl and mix once more.
  • Combine the flour, baking powder and salt in a bowl and stir together. Add the flour mixture in 2 increments into the mixing bowl with the mixer on low. Scrape the bowl once and mix a final time until well combined. Fold in the chunked white chocolate.
  • Scoop generous tablespoons of the dough, roll in the confectioners' sugar until generously coated and transfer them to the prepared baking sheets. Bake until the cookies are poufy and set, about 12 minutes. Let them sit on the baking sheet for 1 to 2 minutes, then remove them to a wire rack to cool. Repeat with the remaining dough. Cool the cookies for 30 minutes and then recoat with confectioners' sugar if desired.

RED VELVET CRINKLE COOKIES



Red Velvet Crinkle Cookies image

Two things are required to get the best crinkly effect on these cookies: First, use the right ratio of leaveners (baking powder and baking soda). This causes the cookies to rise, then collapse quickly, which creates those visible cracks on the surface. Second, don't skimp on the confectioners' sugar! This recipe calls for two generous dustings before heading into the oven. If the cookies aren't generously coated, they will absorb all the sugar as they bake. Cocoa powder provides the traditional red velvet flavor.

Provided by Erin Jeanne McDowell

Categories     cookies and bars, dessert

Time 1h

Yield About 30 cookies

Number Of Ingredients 11

1 cup/225 grams unsalted butter (2 sticks), at room temperature
1 1/3 cups/265 grams granulated sugar
2 large eggs
1 to 1 1/2 tablespoons red food coloring, preferably liquid
2 teaspoons vanilla extract
2 3/4 cups/350 grams all-purpose flour
3 tablespoons cocoa powder
2 teaspoons baking powder
3/4 teaspoon fine sea salt
1/2 teaspoon baking soda
1 1/3 cups/165 grams confectioners' sugar, plus more as needed

Steps:

  • Heat the oven to 325 degrees. Line two baking sheets with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment (or in a medium bowl with an electric mixer), cream the butter and granulated sugar on medium speed until light and fluffy, 3 to 4 minutes.
  • Reduce the speed to low, and add the eggs one at a time, scraping down the sides of the bowl after each addition. Add the food coloring and vanilla, and mix until well combined. Scrape down the sides of the bowl.
  • In a medium bowl, whisk together the flour, cocoa powder, baking powder, sea salt and baking soda. Add half the flour mixture to the wet ingredients in the mixing bowl, draping a kitchen towel over the mixer and bowl to contain the flour cloud if desired, and mix well. Repeat with the remaining flour mixture. Scrape down the sides of the bowl.
  • Pour the confectioners' sugar into a shallow bowl. Scoop the dough into heaping 2-tablespoon scoops (about 30 grams each) and roll into balls. Roll the dough balls in the confectioners' sugar until thickly coated all over. (You shouldn't be able to see any of the dough peeking through.)
  • Transfer to the prepared baking sheets, leaving at least 2 inches of space between each cookie to allow room for the cookies to spread. Spoon the remaining confectioners' sugar from the shallow bowl into a sifter, and sift the sugar generously over the cookies until they are well covered. You want a solid layer, about 1/8-inch thick, of sugar on top for maximum crinkle effect. (If the cookies are not thickly coated, the sugar will simply be absorbed into the dough during baking.)
  • Transfer the cookies to the oven, one sheet at a time, and bake until the cookies are set and the surface is crackly, 12 to 15 minutes. Cool completely on the baking sheet.

RED VELVET CRINKLE COOKIES



Red Velvet Crinkle Cookies image

This red velvet crinkle cookie sandwich is a crowd pleaser for the holidays. It satisfies the chocolate lover and someone looking for more than your average cookie.

Provided by Geoffrey Zakarian

Categories     bake,chocolate,christmas,cookies,dessert,snack

Time 1h35m

Yield 20 servings

Number Of Ingredients 16

1 ½ cups all-purpose flour, scooped and leveled
¼ cup unsweetened cocoa powder, scooped and leveled
1 tsp baking powder
½ tsp kosher salt
¼ tsp baking soda
1 ¼ cups granulated sugar
4 Tbsp (½ stick) unsalted butter, melted
1 Tbsp buttermilk
1 tsp red food colouring
1 tsp vanilla extract
2 large eggs
Confectioners' sugar, for coating
1 cup confectioners' sugar, sifted
1 (8-oz) pkg cream cheese, softened
4 Tbsp (½ stick) unsalted butter, softened
1 vanilla bean, split lengthwise and seeds scraped

Steps:

  • Sift together the flour, cocoa powder, baking powder, salt and baking soda in a medium bowl, then set aside. Whisk together the granulated sugar, butter, buttermilk, food coloring, vanilla and eggs in another bowl. Fold the flour mixture into the sugar mixture with a rubber spatula until smooth. Cover the bowl with plastic wrap and refrigerate until chilled, about 30 minutes (it will still be soft).
  • Preheat the oven to 375ºF; line 2 baking sheets with parchment.
  • Put some confectioners' sugar in a shallow bowl. Scoop the chilled dough with a tablespoon and drop into the confectioners' sugar to completely coat. Transfer to one of the prepared baking sheets and position the dough balls about 3 inches apart; they will spread to about 3 inches in diameter once done. Bake until the cookies are slightly firm to the touch with no dark spots and dry on top, 12 to 14 minutes. Let cool on the baking sheet about 10 minutes; the bottoms should just barely lift off the baking sheet and the cookies will still be slightly soft.
  • While the first batch of cookies are baking, scoop and coat another batch of dough and transfer to the second baking sheet. Bake the second batch while the first batch is cooling. Repeat with the remaining dough.
  • Using a stand mixer with the paddle attachment, cream the confectioners' sugar, cream cheese, butter and vanilla until no lumps remain and the filling is smooth.
  • When the cookies are cool, spread 1 tablespoon of cream cheese filling on the bottom (flat sides) of half of the cookies. Top each with one of the remaining cookies, bottom (flat side) facing in.

RED VELVET CRACKLE COOKIES



Red Velvet Crackle Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 3h15m

Yield about 24 cookies

Number Of Ingredients 10

2 ounces white chocolate
1 1/4 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
3 tablespoons vegetable oil
1 1/2 teaspoons red food coloring
3/4 cup granulated sugar
1 cup confectioners' sugar

Steps:

  • Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Whisk the flour, cocoa powder, baking powder and salt in a medium bowl; set aside.
  • Whisk the eggs, vegetable oil and food coloring in a large bowl; whisk in the granulated sugar and melted white chocolate until smooth. Stir the flour mixture into the egg mixture with a wooden spoon until combined. Transfer the dough to a piece of plastic wrap and pat into a rectangle; tightly wrap and refrigerate until firm, at least 2 hours or overnight.
  • Position racks in the upper and lower thirds of the oven and preheat to 300 degrees F. Line 2 baking sheets with parchment paper. Put the confectioners' sugar in a bowl. Roll tablespoonfuls of dough into balls; toss the balls in the confectioners' sugar to coat. Slightly flatten the balls, then dip again in the confectioners' sugar. Arrange the cookies 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are puffed and firm, 16 to 18 minutes. Let cool completely on the baking sheets.

RED VELVET CRINKLE COOKIES



Red Velvet Crinkle Cookies image

Join in on the crinkle cookies hype with this easy red velvet crinkle cookies recipe. The appealing confectioners' sugar crinkles, the deep chocolate red color and the rich cocoa flavor all add up to a cookie you would be proud to share at a cookie exchange or as a holiday gift. If you're a fan of our red velvet crinkle cookies, you'll love this red velvet cheesecake.

Provided by McCormick

Categories     Cookies and Brownies,

Yield 24

Number Of Ingredients 10

1 2/3 cups flour
1/3 cup unsweetened cocoa powder
1 1/2 tsps baking powder
1/4 tsp salt
1/2 cup (1 stick) butter softened
1 1/4 cups granulated sugar
2 eggs
1 1/2 tsps McCormick® Red Food Color
1 tsp McCormick® Pure Vanilla Extract
1/2 cup confectioners' sugar

Steps:

  • Mix flour, cocoa powder, baking powder and salt in medium bowl. Set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, food color and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate 4 hours.
  • Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in confectioners' sugar mixture to completely coat. Place 2 inches apart onto baking sheets sprayed with no stick cooking spray.
  • Bake 10 to 12 minutes or until cookies are puffed. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.

Nutrition Facts : Calories 120 Calories

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