Red velvet crinkle cookies – a recipe for chewy American red velvet crinkle cookies. Red velvet is an American cake with a characteristic reddish brown colour, and here I have turned it into crispy and chewy crinkle cookies. They are very similar to my chocolate crinkle cookies. I roll these red velvet crinkle cookies first in sugar and then in icing sugar before baking, so they crack in the oven. The colour comes from red food colouring and a little cocoa. You need more food colouring than you think, so add a little extra if the colour isn’t strong enough.
The baked cookies keep for about 5 days in a cookie tin at room temperature, and the dough freezes well. Put the dough in a bag or wrap it in cling film and freeze it. Take it out the day before and keep it in the fridge overnight, then divide it into balls and roll them in sugar and icing sugar before baking. You can also freeze the dough already rolled into balls. Enjoy!
Red velvet crinkle cookies
Ingredients
Instructions
Red velvet crinkle cookies
Beat butter, brown sugar, sugar and vanilla sugar together. Add the eggs one at a time and beat until fluffy. Add the food colouring. You need more than you think, so add a little extra if the colour isn’t strong enough.
Mix flour, baking powder, salt and cocoa and fold it into the dough. Chill the dough for 20 minutes.
Preheat the oven to 175°C (fan).
Roll the dough into 16-18 equal balls. Roll each ball first in sugar and then in icing sugar. Place the balls on 1-2 baking trays lined with baking paper. Bake for about 12-15 minutes. They should be soft in the middle. Let them cool on a wire rack and serve. Enjoy!
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