Red Velvet Crinkle Cookie Recipe Learn like a Chef :- Red Velvet Crinkle Cookies are a delectable confection that seamlessly integrates the chewy, slightly crisp qualities of a crinkle cookie with the rich, velvety texture of red velvet cake. These cookies are not only visually stunning with their deep crimson colour and powdered sugar coating, but they are also incredibly delicious, making them perfect for holidays, special occasions, or just an indulgent snack.
Red Velvet Crinkle Cookie Recipe Learn like a Chef
These delightful Red Velvet Crinkle Cookies combine the rich, velvety texture of red velvet cake with the chewy, slightly brittle qualities of a crinkle cookie. These biscuits are not only aesthetically pleasing, but also delicious, thanks to their powdered sugar coating and rich crimson colour. They are perfect for holidays, special events, or as a decadent snack. Accompany me as we prepare delectable pastries in the manner of professionals.
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Ingredients:
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Dry Ingredients:
- 2 1/4 cups (280g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
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Wet Ingredients:
- 3/4 cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon red gel food coloring (adjust for desired color intensity)
- 1 teaspoon distilled white vinegar
Instructions:
Separate the dry ingredients by sifting them. The flour, cocoa powder, baking powder, baking soda, and salt should be mixed together in a large bowl using a sifter tool. Sifting helps to guarantee that there are no lumps and contributes to the mixing process.
Using a mixer, cream the butter and sugars together. Using an electric mixer set to medium speed, beat the butter that has been softened, the granulated sugar, and the brown sugar together in a separate large mixing bowl until the mixture is light and fluffy, which should take approximately two to three minutes. During this procedure, air is incorporated into the mixture, which contributes to the creation of a texture that is light.
The third step is to include the vanilla and eggs. One egg at a time, beating thoroughly after each addition, add the eggs to the mixture. Add the vanilla extract and stir until it is completely incorporated.
Using the food colouring and vinegar, proceed to the fourth step here. Combine the red gel food colouring with the vinegar in the mixture that is already moist. Because of the reaction between the vinegar and the baking soda, the cookies have a slight rise and a soft crumb. The vinegar also helps to improve the red color’s appearance.
The fifth step is to mix the dry and wet materials together. Add the dry ingredients to the wet ingredients in a slow and steady stream while mixing on a moderate speed until the ingredients are well blended. If you overmix the ingredients, you can end up with cookies that are difficult to chew.
Cool the dough in the sixth step. Refrigerate the dough for at least two hours or overnight, covering it with plastic wrap and allowing it to chill. In addition to making the dough easier to work with, chilling it also assists in ensuring that the cookies keep their shape when under the oven.
Nutrition Tips:
First, preheat the oven. Line baking pans with parchment paper and preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). For starters, get the oven ready. Prepare baking pans by lining them with parchment paper and bringing the temperature of the oven up to 175 degrees Celsius (350 degrees Fahrenheit).
Make the balls out of the cookie batter. Create balls out of the dough that has been refrigerated by scooping out amounts that are the size of a tablespoon. One option for achieving consistency is to use a cookie scoop.
Apply a coating of powdered sugar. A liberal amount of powdered sugar should be rolled into each dough ball until it is thoroughly covered. The crinkle effect that is characteristic of these cookies will be produced by this coating when they bake.
Cookies should be baked. Place the dough balls that have been coated on the baking sheets that have been prepared, leaving two inches of space between each ball. The cookies should be baked in an oven that has been prepared for ten to twelve minutes, or until they have spread out and the tops have cracked. While they should be firm around the edges, the centre should still have a tiny amount of give to it.
Allow the cookies to cool. The cookies should be allowed to cool for five minutes on the baking sheet before being moved to a wire rack to finish cooling entirely. Because of this, they are able to firm up and are prevented from disintegrating.
Utilising and Keeping Aside Your Red Velvet Crinkle Cookies are delicious whether you want to have them with a glass of milk, a cup of coffee, or simply on their own. Cookie leftovers can be kept for up to a week at room temperature in an airtight container if they are stored separately.
