Red Velvet cookies with a crunchy sugar crust and a chewy center. A recipe from Broma Bakery https://bromabakery.com/red-velvet-crinkle-cookies/ is the perfect treat for winter and your valentines!
January is a long month. A really long one. Especially in New England. I think it’s important to treat yourself a little more this time of year – and these cookies are super fast and easy to make. These would also make a great care package for Valentine’s Day!
When it’s snowy outside, or rainy or just gray and dreary, a red velvet cookie can truly brighten things up. We got our first snow yesterday, so here you go! A red velvet version of a chocolate mint crinkle cookie my mom makes at Christmas time every year. It uses a LOT of red food coloring, so be prepared. If you want to make them without, they are just as delicious, but I highly recommend using if you have it.
Red Velvet Crinkle Cookies
Ingredients
- 1/2 cup butter, softened to room temp
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temp
- 2 tsp vanilla
- 1/2 tsp red gel food coloring ** you will need more if not professional grade - judge by color of dough
- 2 cups flour
- 1/3 cup cocoa powder
- 1/2 tsp kosher salt
- 1 1/2 tsp baking powder
- 1/2 cup granulated sugar for coating
- 1/2 cup powdered sugar for coating
Instructions
- Preheat oven to 350 degrees, and line a baking sheet with parchment paper.
- In a stand mixer, combine the butter, brown and granulated sugars, whipping until fluffy. Add the eggs, one at a time, and then the vanilla. Add the red food coloring, and keep going until you have a deeply red base. (see note)
- In a separate bowl, combine the dry ingredients, flour, cocoa powder, baking powder and salt. Fold the dry ingredients into the wet mixing until thoroughly combined.
- Fill one bowl with the granulated sugar and another with the powdered sugar. Using a cookie scoop or two spoons, form about 16 cookies into balls, rolling first in the granulated sugar, then in powdered sugar - coat them completely. Place evenly on the baking sheet - they won't spread a ton. Give them one inch between one another. Bake for 10-12 minutes, until soft but set. Cool on a wire rack, and enjoy for days in a tightly sealed container.
Notes
