Red Velvet Crinkle Cookies
These red cookies are perfect for Valentine’s Day, Christmas.. or just because!
Even though she isn’t a big fan of Red Velvet Cake, my daughter has declared these her ‘new favourite cookies ever!!’
Makes approx. 35-40 depending on size.
- 140g dark chocolate chips
- 115g butter
- 1 cup brown sugar (170g)
- 2 eggs
- 2 tsp vanilla essence
- 2 tsp red food colouring
- 1 ½ cup flour
- 2 tsp baking powder
- ¼ cup cocoa powder
- Icing sugar to roll cookie dough in
- Preheat oven to 180° fan.
- Melt 140g chocolate. I do 30 second bursts on half-power in the microwave. Set aside.
- In a new bowl, cream together 115g butter and 1 cup brown sugar.
- Add 2 eggs, and 2 tsp vanilla essence. Mix.
- Pour in the melted chocolate and red food colour. Mix again.
- Add 1 1/2 cups flour, 2 tsp baking powder and 1/4 cup cocoa powder. Fold gently until just combined.
- Cover bowl and leave to chill in fridge for 1+ hour.
- Roll dough into small balls (approx 1 tbsp big). Coat generously in icing sugar. (The more sugar, the better the crinkling!)
- Place on a lined baking tray and flatten slightly with a fork. Bake for approx 12-15 mins. Cool on rack – then enjoy!
The sweetness will vary depending on what type of chocolate and cocoa powder you use. For this recipe, I used Donovans dark chocolate drops, and Donovans premium Dutch cocoa powder.
I also tend to use salted butter in my baking – and don’t add additional salt. (I’ve noticed other recipes often call for unsalted butter, then add salt. I don’t see the point of that!)
If you’re making these on a hot day, or the dough gets too soft – just cover the dough and pop back in the fridge for a bit. If you’re planning ahead, the dough can staying chilling in the fridge overnight.
I use a (clean!) shower cap to cover my bowls!
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