These red velvet crinkle cookies are thick, chewy and absolutely delicious. Red velvet crinkle cookies are irresistibly festive with their vivid color and enticing crackled white top. They are just perfect for the holidays!
For the dough:
- 175g white chocolate (6 oz)
- 175g all-purpose flour (1 ¼ cups)
- 25g unsweetened cocoa powder (¼ cup)
- 3g baking powder (¾ tsp)
- ½ tsp fine sea salt
- 115g butter (1 stick or 4 oz), diced and softened to room temperature
- 1 egg, at room temperature
- 1 tbsp gel red food coloring (I used Wilton’s Christmas red)
- 50g granulated sugar (¼ cup)
- 110g powdered sugar (⅔ cup)
- Melt the chocolate. Roughly chop the chocolate and place in a medium heatproof bowl. Set the bowl over a saucepan filled with 2,5cm (1 in) of simmering water. Make sure that the bottom of the bowl does not touch the water. Heat over medium-low heat until fully melted, stirring occasionally. Remove the bowl from the saucepan, wipe its bottom dry and scrape the melted chocolate into a small bowl using a rubber spatula. Set aside and leave to cool down a bit.
- Make the dough. Sift together the flour, cocoa powder, baking powder and salt into a bowl. Using a hand mixer (or a stand mixer with the paddle attachment) beat the butter in a large mixing bowl until creamy, about 1 min. Add the egg and beat again until well blended, about 30 sec. Pour in the cooled chocolate and beat at a low speed until combined. Pour the coloring and beat until combined. Add the dry ingredients in stages and mix until just incorporated. Scrape down the sides of the bowl with a rubber spatula if necessary. At this point you can add more food coloring if desired, a couple of drops at a time. The dough will be softer than regular cookie dough. Cover the dough with plastic wrap (press directly on the dough) and chill for 2h.
- Roll the cookies. Set a rack in the middle of the oven and preheat it to 180°C (355°F). Line 2 baking trays with parchment paper. Place both sugars on different plates. Scoop 1 heaped tbsp of dough and roll it into a ball using the palm of your hands. If the dough is too hard to do so let it warm up to room temperature for 10 min before trying again. Roll the ball in granulated sugar and then very generously in powdered sugar. Don’t hesitate to use your fingers to pack it in. The thicker layer of powdered sugar the better to avoid the sugar melting. Place the ball on a baking tray and repeat the scooping and rolling process, spacing the balls 8cm (3 in) apart. You should get around 15 balls.
- Bake the red velvet crinkle cookies. Bake for 10 min, 1 baking tray at a time (don’t store the other tray in the fridge in the meantime or the sugar will melt, leave it at room temperature). If you prefer thinner cookies, remove the tray from the oven by minute 8 and bang it on the counter a couple of times. Then return it to the oven and bake for 2 more min. This helps the cookies to spread more, thus making them thinner and crispier. I prefer thick and chewy red velvet crinkle cookies but to each their own! Let cool on the baking tray for 10 min then transfer the cookies to a wire rack.
Store the red velvet crinkle cookies in an airtight container at room temperature for up to a week.
- Serving Size: 1
- Calories: 207
Keywords: crinkles, christmas cookies, cookies with white chocolate