Thick and chewy crinkle cookies spiked with the deep taste of red velvet. they're the precise contact of red for any festive excursion!

on the subject of decadent excursion treats, nothing hits the mark pretty like purple velvet, and those purple velvet crinkle cookies are no exception.


i discovered this recipe in vacation Cookies by Elisabet der Nederlanden, and what attracted me to it turned into the usage of cocoa powder (pretty common) but also melted chocolate (extremely decadent).

i have another recipe for Chocolate Crinkle Cookies that bakes a completely think, round cookie, but that wasn’t the case with these. The melted chocolate provides density to the batter, so those red velvet cookies bake a tad flatter than their chocolate brethren and feature a slightly chewy consistency.

It was a scrumptious changeup from what I usually anticipate with a classic crinkle cookie.


  • 4 oz semi-sweet chocolate roughly chopped
  • 1 1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter softened
  • 1 1/2 cup light brown sugar packed
  • 1 tsp vanilla extract
  • 2 large egg
  • 1 tbsp red velvet emulsion (or just red food coloring)
  • 1/2 cup powdered sugar
  1. In a medium bowl, melt chocolate in step with bundle commands, then set apart to chill.
  2. In a medium bowl, sift collectively flour, baking powder, cocoa powder, and salt. Set apart.
  3. the usage of a stand mixer (or hand mixer + massive bowl), cream together butter and brown sugar on medium high pace till clean, approximately 5-7 mins.
  4. lessen pace to low and upload vanilla, both eggs, and pink velvet emulsion, mixing very well till included, approximately 1-2 mins. 
  5. preserving velocity on low, fast upload dry substances to mixer, scooping in approximately 1/3 to 1/2 cup at a time. prevent mixing once dough looks easy and uniform. Be careful now not to overmix.
  6. retaining pace on low, pour in cooled melted chocolate. retain to combine till simply blended.
  7. get rid of dough from bowl and place on a piece of plastic wrap. Firmly wrap dough and relax for as a minimum 1 hour.
  8. Preheat oven to 350 stages. Line two baking sheets with parchment paper. area powdered sugar in a shallow bowl and preserve it on hand for the following step.
  9. Unwrap dough and use your arms to pinch off 1-2 tablespoons, then roll dough into a ball. Drop ball in powdered sugar and toss to coat absolutely. vicinity sugar coated cookie ball at the organized baking sheet. Repeat this step till all of the cookie dough batter is used, spacing cookies 2 inches aside.
  10. Bake cookies for 14 mins or till tops of cookies are covered with cracks (as pictured).
  11. permit cookies cool at the baking sheet for five minutes earlier than transferring to a cord cooling rack to cool completely.
  12. save cookies in a sealed field at room temperature for as much as 4 days.

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