12 Days of Cookies Challenge
Red Velvet Crinkle Cookies-Cookie #2
The second cookie in my 12 Days of Cookies Challenge are these delicious Red Velvet Crinkle Cookies. The original recipe Geoffrey Zakarian’s Red Velvet Crinkle Cookies is a basic red velvet style cookie with a sweet and creamy cream cheese filling. I love the look of crinkle cookies, rolled in powdered sugar they puff into these brightly colored dreams with white speckles. Lemon, Chocolate, you name it, crinkle cookies are so delightful.
Reading through the recipe, it seemed straight forward and simple. The recipe calls for buttermilk, which I generally NEVER have on-hand. As a substitution I used my typical trick whenever I need buttermilk in small amounts, by adding a small amount of vinegar to whole milk. It works every time. Additionally the cream cheese filling called for a vanilla bean, of which I did not have, so I used 1 teaspoon a vanilla extract, and my recipe will add that option. Feel free to use a vanilla bean if you have it on-hand. I can imagine that the little vanilla bean specks would look quite splendid in the smooth cream cheese filling.
Friends LOVED these puffy red, lightly chocolaty cookies with a sweet and creamy filling
- 1 1/2 cusp All-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 1/4 cups sugar
- 4 tablespoons (1/2 stick) butter, melted
- 1 tablespoon buttermilk
- 1 teaspoon red food coloring
- 1 teaspoon vanilla extract
- 2 large eggs
- Powdered sugar for coating
Cream Cheese Filling
- 1 cup powdered sugar, sifted
- 8 ounce package cream cheese, softened
- 4 tablespoons (1/2 stick) butter, softened
- 1 vanilla bean, split and seeds scraped or 1 teaspoon vanilla extract
- To make cookies
- In a medium bowl sift together flour, cocoa powdered, baking powder, salt and baking soda; set aside.
- In a separate medium bowl combine sugar, butter, buttermilk, red coloring, vanilla, eggs and mix until well combined. Add in flour mix and fold with a rubber spatula until mixture is smooth.
- Cover bowl with plastic wrap and refrigerate for about 30 minutes, to chill. Mixture will still be soft.
- Preheat oven to 375 degrees and line baking sheet(s) with parchment paper.
- In a shallow dish or plate add some powdered sugar.
- Scoop chilled cookie dough into tablespoon sized balls and drop them into the powdered sugar. Roll around until completely coated then place them onto prepared baking sheet(s) being sure to leave 2-3 inches between each cookie.
- Bake cookies 12-14 minutes. Cookies should be slightly firm to the touch with no dark spots.
- Cool baked cookies for 5-10 minutes on baking sheet before moving to a cooling rack.
- Repeat process for the remaining dough.
- To make filling
- Using either a hand mixer or a stand mixer with the paddle attachment cream together the powdered sugar, cream cheese, butter and vanilla (seeds or extract) until filling is smooth.
- Once cookies are completely cool scoop or spread a tablespoon of cream cheese filling onto the fat side of 1 cookie and sandwich with a second cookie (on the flat side).
My thoughts on this recipe: I give it 4.5 stars
The flavor is exactly what you would expect from a red velvet cookie, chocolaty, moist, chewy and oh so, OH SO delicious. Like a slice of red velvet cake in a convenient, easy to eat cookie. These cookies are gorgeous. They definitely capture the eye and make people wanna grab one and chomp down.
The red velvet crinkle cookies were very easy to make, most of the items I had on-hand. With the exception of cream cheese and red food coloring. These adorable cookies are way kid friendly, but isn’t any cookie with food coloring. Your little helpers will enjoy rolling the balls in the powdered sugar and scooping or spooning the filling to make the cookie sandwiches.
I normally send my baked goods with Eric to take to his office but he wouldn’t let me send these, with that being said, they were a huge hit. My very picky niece and nephew called me to tell me that they loved them. I will have to make more for them for my nephews upcoming birthday. Now I can add these lovely deep ruby red beauties to the top bakes list. Love These!