Before delving into process for making these fudgy, insanely delicious, gorgeous, perfect for the holidays Red Velvet Crinkle Cookies I first want to share something with you. Believe it or not, I have a love-hate relationship with the magic of Christmas. Yes, I know some of you claim it as your favorite holiday of the year and begin counting the days until Christmas arrives as early as July. A part of me envies that anticipation and joy you feel. Yes, I know the holiday also symbolizes hope, love and redemption for many of you, especially my friends having a strong sense of faith. And yes, I know there are some who experience as much child-like euphoria in giving as they do in receiving gifts. Particularly those who put a high value on material things. So what sort of curmudgeon (like me) dislikes any part of Christmas? Well here goes. As much as I love how the house looks decorated and all gussied up for the holidays, the process of taking down and opening up more than twenty boxes from the attic makes me anxious. One look at all of the Christmas decorations collected over the decades and I often wonder what was I thinking when I bought some of them! And as much as I love baking and creating cookie boxes to give to friends, the anticipation of spending several twelve hour days in a Willy Wonka, cookie palooza kitchen can often be more stressful than joyful. Perfection is my self-imposed Achilles Heel. Yet, in spite of the ying-yang of emotions the holiday brings, I have figured out how to create some holiday balance. All I need to do is watch "It's a Wonderful Life" and/or "Miracle on 34th Street" for the millionth time to get me into the Christmas loving groove and lessen my holiday angst. Taking that first batch of Christmas cookies out of the oven or cutting into a perfectly set pan of caramels may play a role too.
If ever there was a cookie to emulate the joy, beauty, and festiveness of Christmas it would definitely be these homemade Red Velvet Crinkle Cookies. Studded with white chocolate chips for added decadence, they are destined to become a holiday favorite. A tray or package of these scrumptious cookies are certain to evoke the sense of Christmas wonder.
There is nothing quite like a homemade Red Velvet Crinkle Cookie. The doctored up cake mix versions of this cookie don't even come close to the dense, brownie like fudgy texture of ones made from scratch.
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Instead of using liquid food coloring, this recipe calls for gel food coloring. Gel combined with a small amount of fresh squeezed lemon juice is what gives these cookies the most vibrant red color. The addition of the white chocolate chips is what sets them apart from any other Red Velvet Crinkle Cookie!
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When all mixed together, the dough will be very thick. Which means there is no need to chill the dough. Use a 1 1/4" to 1 1/2" cookie scoop to create your cookie balls (balls should weight about 30g) . First rolling the balls in granulated sugar and then rolling in confectionary sugar is what gives these cookies their swoonworthy, signature crinkles.
The baking time for these Red Velvet Crinkle Cookies is relatively short. Only 11-12 minutes in a preheated 350 degree (F) oven. The cookies are done when they have puffed up, are crinkly and have their edges set. The center of the cookies will still look a little wet, but allowing the cookies to rest on the hot baking sheet for 5-6 minutes will finish off the baking process. And prevent you from over baking them!
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If there was one new cookie to add to your collection of holiday confections and to spark holiday joy, let it be this one. Bring the Red Velvet Crinkle Cookie to a cookie exchange and your platter will be the first to disappear. Add them to your cookie platters and/or cookie gift boxes to bring added holiday delight to your friends and family. Especially to the ones who may need a little boost in their holiday spirit. If you don't get your fill of these delicious, decadent cookies, make then again for Valentine's Day. You will be sure to win the hearts of everyone you give them to!
Recipe
Red Velvet Crinkle Cookies
Makes 18 cookies
Ingredients
2 cups (260g) all-purpose flour
1/3 cup (32g) unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon Kosher salt
1/2 cup (113g) unsalted butter, room temperature
3/4 cup (150g) granulated sugar
1/2 cup (100g) light brown sugar
2 large eggs, room temperature
2 teaspoons vanilla
1 teaspoon lemon juice
1 Tablespoon (20-21g) red gel food coloring
3/4 cup (128g) white chocolate chips
1/2 cup (100g) granulated sugar
1/2 cup (60g) confectionary sugar
Directions
1. Preheat oven to 350 degrees (F). Line two, large rimmed baking sheet with parchment paper. Set aside.
2. Sift together the flour, cocoa powder, baking powder and salt. Set aside.
3. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter, 3/4 cup granulated sugar and brown sugar until light and fluffy (approximately 2-3 minutes). Scrape down the bowl before adding in the eggs.
4. Beat in the eggs, one at a time.
5. Mix in the vanilla, lemon juice, and red food coloring. Scrape the bowl again before adding in the dry ingredients.
6. Reduce speed to low and mix the sifted dry ingredients into batter. Mix until blended in.
7. Fold in the white chocolate chips. Note: The batter will be very thick.
8. Place the 1/2 cup of granulated sugar and 1/2 cup of confectionary in two separate bowls.
9. Using a 1 1/4" to 1 1/2" cookie scoop, scoop out balls of the dough. Roll each ball first in the granulated sugar, then in the confectionary sugar. The balls should be completely coated. Note: Balls of dough will weigh approximately 30g.
10. Place 9 or 10 dredged cookie balls, spaced at least 2 inches apart, on each baking sheet. But bake only one baking sheet at a time.
11. Bake the cookies for 11-12 minutes or just until the cookies have cracked, puffed up and the edges are set. (they may look a little wet in the center). Let cool on the baking sheet for 5-6 minutes before transferring to a cooling rack.
12. Store the cooled cookies in a sealed container or wrap in cellophane bags. Cookies are best enjoyed within 3-4 days. But they probably won't last that long.
Notes: (1) I used Ghiradelli Cocoa Powder. (2) You can find red food coloring gel in most grocery stores or other specialty food stores. (3) Recipe was inspired from multiple sources.
