Red velvet crinkle cookies recipe
A perfect Christmas cookie and one of the cutest red velvet recipes: red velvet crinkle cookies with white chocolate chips. Delicious!
Servings: 30 cookies
Ingredients
- 120 grams unsalted butter Campina
- 175 grams granulated sugar
- 2 eggs
- 275 grams all purpose flour
- Pinch of salt
- 2 tsp baking powder
- 20 grams cocoa powder
- red food coloring I use a gel food coloring
- 100 grams white chocolate chips or chopped
- 100 grams icing sugar
Instructions
- In a bowl, beat the butter and sugar until creamy. Add the eggs one at a time until incorporated.
- In another bowl, mix the flour, salt, baking powder and cocoa powder. Add this to the butter mixture and mix well.
- Add the red food coloring until you get the right rich red color. Then mix in the white chocolate on a low speed and roll the mixture in cling film. Leave to rest in the fridge for at least 2 hours.
- Roll the dough into balls about the size of a two euro coin/dollar coin. Roll the balls in a bowl of icing sugar and place on a baking tray lined with parchment paper. You can roll them twice for an extra nice crinkle effect.
- Bake for 12-14 minutes at 180°C/350˚F (conventional oven) until golden brown.
Tips
For the reddest cookie, reduce the amount of cocoa powder.
How to store
Store in an airtight container for 4-6 weeks