Red Velvet Crinkle Cookies
Deliciously soft and fudgy crinkle cookies that have a hint of vanilla and cocoa, and are coloured a beautiful red. They are coated in icing sugar for a gorgeous crinkled effect!
Servings: 26 cookies
Calories: 102kcal
Ingredients
- 2 cups (250g) plain/all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- ¾ cup (150g) caster/granulated sugar
- ¼ cup (56g) unsalted butter melted
- 1 teaspoon vanilla extract
- ½ cup (90g) white chocolate melted
- Red food colouring
- 1 cup (125g) icing/powdered sugar for coating
Instructions
- Whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a separate large bowl, whisk together the eggs and sugar. Add the butter, vanilla, and melted chocolate, and whisk until combined.
- Add enough red food colouring to reach desired shade.
- Add the dry ingredients, and mix until just combined. You'll get a very soft and sticky dough.
- Freeze the mixture for 30 - 45 minutes, or until firm and chilled completely through.
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
- Roll the dough into 0.8oz balls. Add the icing sugar to a small bowl, and generously coat each ball. Roll once again, then place onto the prepared baking tray.
- Bake for 10 - 12 minutes. The cookies will be very soft, but will firm up as they cool.
- Allow to cool for 5 - 10 minutes before transferring them to a wire rack to cool completely.
Video
Notes
Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week. They also freeze well for up to 3 months.
Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months (without icing sugar).
When ready to bake, remove from the freezer, and leave to thaw on the counter for 30 minutes. Roll in icing sugar, and bake as instructed.