Well, and for chewy molasses cookies, chocolate chip cookies, cinnamon roll cookies, and chocolate crinkle cookies too! All.the.cookies. ? ? This recipe is a spin off of my double chocolate crinkle cookies, but with some red velvet goodness added in. These cookies are a favorite around the holidays but really can be enjoyed any time of year. They crinkle up beautifully and really are just as yummy as they look!
All-Purpose Flour: Use the spoon and level method to measure the flour properly. 1 cup is ~125 grams if using a scale. Cake flour: Cake flour is a lot softer, lighter, and finer than All-Purpose flour. It has less protein than All-Purpose flour, so your red velvet cookies will be softer and more delicate. 3/4 cup is about 94 grams. Buttermilk Powder: This is an optional ingredient in these cookies but I did test this recipe with it. If you can get your hands on it, try it out! If not, no biggie. Buttermilk is what gives red velvet it’s tangy taste. Cocoa powder, unsweetened: The cocoa powder helps gives that acidic kick while reacting with buttermilk, and gives the cookies their deep brown maroon color.
Butter: Unsalted, cold butter Too cold of butter (frozen butter) = won’t cream properly. Too soft of butter = dough will be heavy and greasy. Cold butter = perfect temperature for thick cookies that won’t spread too much. ? I have tested my cookies with softened butter and it works well too but most of the time I forget to take the butter out 1 hour before baking. That’s why you’ll see my recipes use cold butter, and they cookies turn out great. If you do want to use softened butter, don’t let it sit out on the counter longer than 1 hour. To check if it’s softened and at room temperature, when you press it, your finger will make an indent. Your finger won’t sink down into the butter.
Granulated Sugar & Brown Sugar: Using a combination of both gives a good structure and enough moisture. Eggs: Eggs help to create structure and stability in the cookie dough. Use room temperature eggs to create a lighter, fluffier crinkle cookie. Pure Vanilla extract: The vanilla extract acts as another rich base note of flavor to the cookie, and it can help highlight the chocolate flavor. Red Food Coloring: It’s not red velvet if we don’t make it red! ? Apple Cider Vinegar: Just a touch, you won’t taste it! It’s normal to use in red velvet desserts. You can also use distilled white vinegar. It also helps to react with the baking soda. Milk chocolate chips (or dark chocolate or semi sweet) Confectioners’ sugar (for rolling): The confectioners’ sugar is the final touch to this cookie! It adds a beautiful look to the resulting crinkle cookie and makes it a perfect holiday cookie.
Can I make the cookie dough in advance?
Yes. Making the cookie dough in advance also helps develop the flavors. Make sure to keep the dough chilled in the fridge before baking. Can be stored for up to 4 days prior to baking. Allow to come to room temperature, roll dough in confectioners sugar and bake. They will freeze for up to 3 months. To thaw, I like to leave them out on the counter for 30-60 minutes. Or to speed things up you can pop them in the microwave for ~30 seconds.
