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 – adapted from Chef-In-Training
- 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
- In a large bowl – whisk to combine the dry ingredients: flour, sugar, cocoa, baking powder, salt and set aside.
- Cream together the cream cheese and butter until soft and fluffy. Add the egg and food coloring and mix together.
- 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.
- 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.