The year flew by in the blink of an eye. We here at L2C have been busy traveling the country, soaking in the inspiration, and crafting up some new ideas. Our gratitude and thanks can only be summed up in one perfect recipe.
These red velvet kringle, I mean, crinkle cookies are soft, rich, and fudgey, yet soooooo pillowy. They can be whipped up in less than 30 minutes, great with a tall glass of ice cold milk, and are a total crowd pleaser. For the best red velvet crinkle cookie recipe that aren’t overly sweet with a hint of coffee and cocoa, we use 99% bitter chocolate and instant espresso. A touch of sour cream makes these tender and bright.
Happy Holidays from all of us here at Living 2 Cook!
-Chef Ngoc & Bryan
Dutch cocoa, like Droste, can also be substituted along with a shot of espresso. Both yield an equally delicious result. I made mine using gluten free flour and they can be made with practically any baking flour, so get creative! Omit the sour cream, and replace the butter with all oil, if you want the cookies to be dairy free. Do not over bake these cookies, and be sure to reheat them if you want those soft gooey middles the next day.