Wednesday, December 03, 2014

Red Velvet Crinkle Cookies


2 1/4 cups flour
1/3 cup cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
113 gms unsalted butter, softened
100 gms cream cheese, softened
1 1/2 cups granulated sugar
2 eggs
1 1/2 teaspoons Red Food Color
1 teaspoon Vanilla Essence 
1/2 cup powdered sugar


Place flour, cocoa powder, baking powder and salt into a medium-sized mixing bowl. Mix with a rubber spatula and set aside.

Mix butter and cream cheese in a large mixing bowl with an electric hand mixer. Add sugar to the bowl. Cream the butter, cream cheese and sugar together for about 1 to 2 minutes. 

Add eggs, red food color and vanilla extra and mix well. Add flour-cocoa mixture in two batches and mix with rubber spatula until incorporated. 

Refrigerate cookie dough for 4 hours.

Heat oven to 180 deg C. Using a 1 1/2 Tablespoon cookie scoop, portion out dough and roll into balls. Roll in powdered sugar until it's completely covered. 

Bake on a baking sheet covered with parchment paper for about 10 to 12 minutes. 

Pull parchment paper from baking sheet with cookies and place on wire cooling racks. 

Allow to cool completely before storing in an airtight container.

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