Red Velvet Crinkle Cookies

Red Velvet Crinkle Cookies

Scroll to find recipe and step by step instructions.

Servings Size:

• makes approximately 8-10 cookies (20-24 mini cookies)

Measurements:

• 1 cup butter

• 2/3 cup of packed brown sugar (light or dark)

• 1/3 cup white granulated sugar

• 1 large egg

• 2 tsp of vanilla extract

• 1 tbsp molasses (optional but highly recommended)

• 1 tbsp corn syrup (optional — allows for cookies to be more fudgy)

• 2 tsp red food coloring

• 2 1/4 cup of All-purpose flour

• 1 tsp baking soda

• 1/4 tsp of salt (optional if you used salted butter)

• 1/2 cup cocoa powder

• 1 tsp expresso powder (optional — deepens the chocolate flavor)

What is red velvet?

It’s such a controversial topic. Is red velvet chocolate? Is red velvet its own flavor? Red velvet is essentially a mild cocoa flavor. It’s almost like having a marbled cake (chocolate and vanilla), but the two batters are already mixed. To each his own, but I do believe it is its own unique flavor!

Cookie size?

I usually use a 1/3 cup scoop for all my cookies, but I experimented this time and used a single tbsp cookie dough ball. I baked it for less time and they turned out amazing. So if you ever want a smaller cookie, feel free to scoop smaller dough balls and lessen the cook time by 2-3 minutes.

What is the purpose of molasses?

The key difference between brown sugar and granulated/white sugar is molasses. Molasses is the ingredient that is mixed into granulated sugar to create white sugar. Brown sugar is gives your desserts a nutty and caramel flavor. Therefore, adding extra molasses will enhance the nutty and caramel flavor without having to add more sugar or without having to originally use brown sugar.

What is the purpose of corn syrup?

Corn syrup is a completely optional ingredient in cookies. However, I always try to use it in chocolate cookies because it makes cookies more fudgy and dense. Adding a touch of corn syrup will give your cookies a chewier texture without making them crunchier or grainier.

Why measure in grams?

If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients. A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.

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Measurements In Grams:

• 215 cup butter

• 130 grams of packed brown sugar (light or dark)

• 100 grams cup white granulated sugar

• 1 large egg (60 grams)

• 4 grams of vanilla extract

• 20 grams molasses (optional)

• 20 grams corn syrup (optional — allows for cookies to be more fudgy)

• 6 grams red food coloring

• 300 grams of All-purpose flour

• 4 grams baking soda

• 1/4 tsp of salt (optional if you used salted butter)

• 40 grams cocoa powder

• 4 grams expresso powder (optional)

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• Step 1

• Preheat oven to convection 350 degrees fahrenheit.

• Beat room temperature butter in stand mixer/by hand for 3-5 minutes (or until butter turns off-white).

• Step 2

• Add in brown sugar and white sugar. Beat the sugar with the butter until the mixture is fluffy (about 2 minutes).

• Step 3

• Add your large egg and stir into mixture.

• Mix in vanilla, corn syrup (optional), and molasses (optional).

• Step 4

• Add flour, baking soda, expresso powder, cocoa powder, and salt to form your dough. If using a stand mixer, mix on low. If mixing by hand, use a spatula.

• Step 5

• Use a 1/3 cup scoop (or however much your heart desires) and roll in granulated sugar until well coated, then roll in powdered sugar until VERY well coated. (Rolling in granulated sugar first allows the powdered sugar to not dissolve as much.)

• Place a single ball of dough on baking tray. THIS IS YOUR TEST COOKIE! Always start with baking a single cookie, to make sure you didn’t forget an ingredient and/or your oven isn’t too hot (some ovens have hot-spots or cook things quicker/slower than others). This is also a good indicator of how much your cookie will spread.

• Step 6

• After baking your test cookie, place cookie dough balls on your tray. Use your test cookie to estimate how many cookies you can fit on your tray.

• Bake cookies for 11-12 minutes (for 1/3 cup scoop). I also made a few small ones (about 1 tbsp of dough) and baked these for 8-10 minutes.

• Step 7

• For perfectly circular cookies, use a circular bowl/cup and swirl around your fresh cookie to make edges clean. Then let cookies sit on tray for about 10 minutes before removing.

• Step 8

• Eat fresh or put in fridge to store up to 10 days or in room temperature for 8 days!