Red Velvet Crinkles. Tested three times for your success. Whether it’s a holiday or not, you need to make this festive Red Velvet Cookie, and it fits on just any occasion.
Red Velvet Crinkles
Since the Holiday is getting closer, I have been thinking about making a red velvet cookie but have not gotten around to it due to my busy work schedule. Last Monday, however, I finally did it – and making these red velvet crinkles is easy.
Since the cookie swap season is almost here, my list of “to bake cookies” cookies are getting longer. Soon, I will be sharing with you Buko Pandan Crinkles and Ube Crinkles with Ube Powder. I can’t wait to share them with you.
If I choose, I will be making cookies every day. But since I’ve become mindful about my sugar intake, I tend to control myself, and I only bake cookies that I think are worth my while.
Without further ado, let’s make this.
You don’t need fancy ingredients here, and I even assume that these ingredients are already available in your pantry.
- Unsweetened cocoa powder- I used Hershey’s Powder in this recipe
- Brown sugar – you can use dark or light brown sugar. I prefer that you use dark brown sugar to enhance the chocolate look
- White sugar- This is granulated sugar.
- Oil- you can use vegetable oil or canola oil.
- Eggs- we will use two large eggs in this recipe
- All-purpose flour – 1 cup of all-purpose flour
- One teaspoon of baking powder
- 1/2 teaspoon salt
- One tablespoon of red food color
- 1/2 cup icing sugar
TIPS TO MAKE COOKIE CRINKLES CRINKLE
Making cookie crinkles is very simple. You mix the ingredients and make a dough. But there are several reasons why it doesn’t achieve the crinkle or crackled exterior. Below are some things you can follow to get the crinkled surface.
- The dough had melted because you handled it by hand too much.
- The dough is liquid could be due to the wrong measurements of the ingredients.
- You did not let it chill for an hour in the fridge.
- Did you roll it in powdered sugar?
- The sugar melted with the cookie.
MY COOKIE IS FLAT AND HARD
The outcome of this recipe should be a fudgy and soft cookie. If this cookie comes out hard and flat, here is what went wrong.
- Did you chill the dough? Chilling the cookie dough solidifies the fat in it. As the cookie bakes, it takes longer for the fat in the cookie to bake. And the longer the fat bake, the less the cookie spread. This is also why you have to scoop about three tablespoons of dough and form it into a ball.
- Form it into a round ball and arrange it in a cookie. Make sure you have a 2-inch distance from each other.
- Pat gently the top of the dough to achieve a hint of a flat top.
- Place the oven rack in the middle of the oven.
- Bake in a 350 F oven. Make sure you preheat the oven and bake for 12 minutes maximum.
- The color is not red. Did you use a blue food color 🙂 Or, did I measure the red food color? I used one tablespoon of red food color.
HOW DO YOU STORE THESE COOKIES
Cookie Crinkle stores have well frozen or not. This is how to store them.
Put the cookie dough into a ball( don’t roll in the powdered sugar) and line them in a flat pan. Place the dough in the freezer to harden. When ready, place in a ziplock. If you are prepared to bake the cookies, let them thaw, roll into powdered sugar, and bake.
- Or, you can put it in a sealed container and let it sit on the counter, ready to be eaten.
FOR MORE DESSERT RECIPES:
Red Velvet Crinkles
- 1 large bowl
- 1/2 cup cocoa powder
- 1 cup white granulated sugar
- 1/4 cup canola oil
- 2 large eggs
- 1 tablespoon red food color
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup icing/powder sugar ( use to roll the dough)
Make the Cookie Dough
- Add in cocoa powder, and white granulated sugar in a medium-sized bowl. Mix using a wire whisk.
- Add in oil and mix until combined. This will look like wet sand.
- Add eggs and mix until there are no lumps. Add the red food color.
- Sift flour, baking powder, and salt and mix the ingredients together in the egg mixture. Make sure that they are well combined. Cover with plastic wrap.
- Let the dough sit in the fridge for an hour. Preheat the oven to 350 F and place the oven rack in the middle of the oven. When ready, scoop 3 tablespoons of dough and form it into a ball. Roll the cookie dough into powdered sugar and push the top gently to form a small flat top.
- Arrange dough in the cookie sheet making sure that there is 2 inch distance of each cookie. Bake Chocolate Cookie Crinkles for 12 minutes.