Creamy Red Velvet Crincles

Hello December! With the holidays fast approaching I have been testing a few cookie recipes for my sweet loot bags to give as gifts.

I have tasted a lot of the red velvet cupcakes but never on a cookie so I was happy to chance upon this recipe from Chef-In-Training. As much as I enjoyed it warm after baking, I also enjoyed it the next day for breakfast with milk. Not so bad for my first attempt, It turned out chewy on the inside and crisp outside. Next time I will just practice how to keep their sizes in uniform until I get the hang of rolling dough – otherwise I enjoyed this recipe, it’s easy to make and eatsgoodforme!

creamy red velvet crincles | eastgoodformeCREAMY RED VELVET CRINCLES – adapted from Chef-In-Training

Ingredients

  • 2 ¼ cups all-purpose flour
  • 1 ½ cups sugar
  • 2 tbsp unsweetened cocoa powder
  • 2 tsp baking powder
  • ¼ tsp salt
  • 8 oz cream cheese softened
  • 4 tbsp butter softened
  • 1 egg
  • 1 tbsp red liquid food coloring
  • 1/3 cup confectioner’s sugar

Direction

  1. In a large bowl – whisk to combine the dry ingredients: flour, sugar, cocoa, baking powder, salt and set aside.
  2. Cream together the cream cheese and butter until soft and fluffy. Add the egg and food coloring and mix together.
  3. Add your dry ingredients to the creamed ingredients – I added 1 cup at a time until you form your dough and integrate all the ingredients. Cover your dough mixture with a cling film and chill for 2-3 hours or overnight.
  4. Pre-heat your oven to 350 degrees F/180 degrees C and line your baking pan with parchment/wax paper and set aside. In shallow dish place your confectioner’s sugar and keep close. With a spoon, scoop enough dough and roll in your palms about 1inch balls and then roll into the confectioner’s sugar to coat. Continue until your baking pan is complete – I set the dough at least 1-2 inches apart and bake for 10-15 minutes.
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