THE PERFECT RECIPE TO END THE YEAR – RED VELVET CHRISTMAS CRINKLE COOKIES

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

CHEF’S NOTES

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.

Print Recipe

RED VELVET CRINKLE COOKIES

These red velvet crinkle cookies are soft, rich, fudgey, yet pillowy. They can be whipped up in less than 30 minutes and last for days. For the best crinkle cookies that aren't overly sweet with a hint of coffee and cocoa, we recommend using 99% bitter chocolate and espresso.

Course

Dessert, Treat

Cuisine

American, French, German

Keyword

30 min, Cookies, crinkle cookies, easy baking, Gluten Free, holiday baking, red velvet

Prep Time

8 mins

Cook Time

10 mins

Passive Time

10 mins

Servings

cookies

Ingredients

For cookie dough

• 3/4 C All Purpose Flour Sub 1 C of Gluten Free Flour
• 20 grams 99% Bitter Chocolate Sub 1 T of Dutch Cocoa and reduce Flour by 1 T
• 1/2 tsp Baking Soda
• 1/4 tsp Baking Powder Swap amounts with Baking Soda for cakeier cookies
• 1/2 C Light Brown Sugar
• 1/4 C Granulated White Sugar
• 1/4 tsp Salt
• 1 1/2 whole Large Eggs Sub 2 medium eggs if desired
• 2 tsp Instant Espresso or Instant Coffee Sub shot of espresso and add 1 T of Cocoa Powder
• 1 tsp Vanilla Extract
• 2 Tbls Oil
• 2 Tbls Butter
• 1 tsp Sour Cream optional
• 1 tsp Red Food Color

For rolling

• 1/4 C Granulated White Sugar
• 1/4 C Powdered Sugar

Course Dessert, Treat Cuisine American, French, German Keyword 30 min, Cookies, crinkle cookies, easy baking, Gluten Free, holiday baking, red velvet Prep Time 8 mins Cook Time 10 mins Passive Time 10 mins Servings cookies Ingredients For cookie dough 3/4 C All Purpose Flour Sub 1 C of Gluten Free Flour 20 grams 99% Bitter Chocolate Sub 1 T of Dutch Cocoa and reduce Flour by 1 T 1/2 tsp Baking Soda 1/4 tsp Baking Powder Swap amounts with Baking Soda for cakeier cookies 1/2 C Light Brown Sugar 1/4 C Granulated White Sugar 1/4 tsp Salt 1 1/2 whole Large Eggs Sub 2 medium eggs if desired 2 tsp Instant Espresso or Instant Coffee Sub shot of espresso and add 1 T of Cocoa Powder 1 tsp Vanilla Extract 2 Tbls Oil 2 Tbls Butter 1 tsp Sour Cream optional 1 tsp Red Food Color For rolling 1/4 C Granulated White Sugar 1/4 C Powdered Sugar

Instructions

1. Whisk together eggs, brown and white sugar, vanilla, sour cream, and salt until light.
2. Combine oil, butter, and chocolate into a microwave safe bowl. Heat at 30 second intervals until chocolate is melted, about 1 min. Stir to combine. If using cocoa powder, omit this step and add oil straight into step 1. Add into the egg mixture and whisk.
3. Add flour, baking powder, baking soda, instant espresso, and any other dries if using substitutions, to the egg mixture. Whisk until completely combined. Add food color to desired shade. Switch to a spatula to blend it in if whisking is too difficult (Dough should resemble an extra thick batter. If you feel it's a little too runny, add 1 tbl of flour or cocoa powder to stiffen up.)
4. Cover bowl and place in the fridge for 10 mins. Preheat oven to 325f degrees.
5. Place the granulated sugar for rolling in one bowl. Place the powdered sugar in another. Once the passive time has been met, remove dough from the fridge.
6. Using a cookie scoop of your choice, scoop dough and drop directly into the granulated sugar. Roll dough ball around until coated. Transfer to the powdered sugar bowl and repeat. Do not brush off excess sugar.
7. Line two baking sheets with parchment. Place rolled balls of cookies dough at least 1-2 inches apart as they spread. Repeat the above step until all the dough is rolled.
8. Bake cookies for 8-10 mins for fudgey cookies, 10-12 mins for cakey cookies. Allow to cool before eating, but who actually follows that rule, right? Enjoy!