Red Velvet Crinkle Cookies

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Red Velvet Crinkle Cookies

I really never understood the craze about red velvet cake, to me there are many cakes that taste better but it’s not all about me.

At Christmas time the boys wanted cookies that were different, so I searched on the internet and found this recipe on cooking classy.

Since the boys wanted something different and since they look like Christmas, I decided to give them a try.

They are really good and come out exactly like the picture.  

They taste just like the cake.

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Ingredients

• 3 cups all-purpose flour
  
• 1/4 cup unsweetened cocoa powder*
  
• 2 tsp baking powder
  
• 1/4 tsp baking soda
  
• 3/4 tsp salt
  
• 3/4 cup unsalted butter, softened
  
• 1 1/3 cups granulated sugar
  
• 3 large eggs
  
• 1 Tbsp milk or buttermilk
  
• 1 1/2 tsp vanilla bean paste or vanilla
  
• 2 tsp lemon juice
  
• 5 tsp red food coloring
  
• 1 cup white chocolate chips
  
• 1 cup powdered sugar

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Batter

Cocoa powder

Red food coloring

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Directions

1. In a mixing bowl whisk together flour, cocoa powder, baking powder, baking soda and salt for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and granulated sugar until pale and fluffy. Mix in eggs 1 at a time, blending until combined after each addition. Mix in milk, vanilla bean paste, lemon juice and red food coloring. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Stir in white chocolate chips. Cover bowl with plastic wrap and chill 2 hours or until firm enough to shape into balls.
2. Preheat oven to 350 degrees. Pour powdered sugar into a bowl. Remove dough from refrigerator, scoop dough out and with buttered hands, shape into medium balls (about 2 1/2 Tbsp each). Roll cookie dough balls into powdered sugar and evenly coat. Transfer to Silpat or parchment paper lined baking sheets and flatten slightly, then bake in preheated oven 13 - 14 minutes. Allow to rest on cookie sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.
3. *If you want them a little more chocolatey you can replace 2 - 3 Tbsp of the flour with 2 - 3 additional Tbsp of cocoa powder.

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