Red Velvet Crinkles

red velvet crinkles 1

I’ve had this recipe from Buttercream Blondie on my list to try forever. I finally cranked it out last night and let’s just say breakfast in my house this morning consisted of COOKIES.

These might be the prettiest cookies on our holiday platter; they remind us of snow-capped mountains in a brilliant red. They are also PERFECT in texture — they bake up nice and puffy with a slight crunch on the outside and tender on the inside. They are beautiful to look at, but even better to eat.

Thanks for following along on our 2018 12 Days of Cookies journey! The kids and I have loved reading your comments, answering your questions and handing out samples when you come to the door. We’ve already started planning for 2019 — and have even tested a couple recipes (meh. back to the drawing board on those.)

Happy Holidays to all — we are grateful to do this series every year!

red velvet crinkles 2

Red Velvet Crinkles

2 and 3/4 cups all purpose flour
1/4 cup cocoa powder
1/2 tsp. salt
1/2 tsp. baking soda
2 tsp. baking powder
1 cup unsalted butter, room temperature
1/2 cup sugar
3/4 cup light brown sugar
2 eggs
2 Tbsp. buttermilk
1 and 1/2 tsp. white vinegar
1 tsp. vanilla bean paste or extract
1 and 1/2 tsp. red food coloring
1 and 1/2 cups powdered sugar

In a bowl, whisk the flour cocoa powder, salt, baking soda and baking powder.

In the bowl of an electric mixer, cream butter and sugars until light and fluffy.

Add eggs and mix until combined.

Add buttermilk, vinegar, vanilla and food coloring.

Add dries and mix until combined, scraping down the bowl as needed.

Wrap cookie dough and refrigerate a few hours – overnight.

Preheat oven to 325 degrees and line cookie sheets with parchment paper. Put powdered sugar in a bowl so you can roll the cookie dough.

Scoop cookies using a cookie scoop that yields 1/2 ounce portions of dough. Roll in powdered sugar and place on prepared sheets. Please note you can just scoop them, no need to roll them.

Bake for 12-13 minutes until cookies are puffed and set on top. I like to bake them closer to 12 minutes so they are a little underdone and chewy in the middle.

Store cookies in an airtight container at room temperature.

Note:
Cookies are best when the dough is cold going into the oven.

Recipe from Buttercream Blondie

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