Cookies · Food Business

Red Velvet Crinkles

Jainey
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Red Velvet Crinkles
Red Velvet Crinkles – Medium size

Delight the taste of these yummy Red Velvet Cookies!! Enjoy these wonderful dessert for the coming holiday. Nice for giveaways and sweet treats for kids and friends. I got two recipes for you. The first one is from scratch and the second recipe is the shortcut (quick and easy). I also provided the cream cheese filling for crinkle sandwich (optional).

Yield: 30 pieces medium (60 pieces small)

Red Velvet Crinkles (From Scratch)

INGREDIENTS:

  • 2 ¼  cup All Purpose Flour
  • ⅓ cup cocoa
  • 1 ½  tsp baking powder
  • ¼  tsp salt
  • ½ cup unsalted butter (softened at room temperature)
  • 2 oz cream cheese or ¼ cup
  • 1 ½ cup sugar
  • 2 eggs
  • 2 tsp red gel food color
  • 1 tsp vanilla
  • ½ cup powdered sugar for dusting
  • For Cream Cheese Filling:
  • ¼ cup unsalted butter (softened at room temperature)
  • ½ block cream cheese, cubed in small pcs (room temperature) or 1 cup
  • 3 cups powdered sugar
  • ½  tsp Vanilla extract

INSTRUCTIONS:

  1. In a mixing bowl, sift and whisk together the flour, cocoa, baking powder and salt. Beat butter and Cream cheese for 1-2mins. Add sugar then beat again for 2 minutes.
  2. Add eggs one at a time, then add the food coloring and vanilla extract.
  3. Add flour-Cocoa mixture in 2 batches, mix it well after each addition with a spatula.
  4. Cover the dough in cling wrap and chill for 4 hours or overnight.
  5. Preheat the oven to 350°F or 180°C.
  6. Line and grease a baking tray. Scoop batter, roll in powdered sugar and arrange on the tray. Bake for about 10-12 minutes until cookies begin to spread and show “crinkle” texture.
  7. Once done, remove from the oven and let it cool on a cooling rack.
  8. You can prepare the cream cheese filling at this time. Or you may also serve it without the filling.
  9. For the Cream Cheese Filling: Beat butter and cream cheese together until fluffy. Then add powdered sugar, little by little until well incorporated and smooth. Then add vanilla extract to flavor. 
  10. When cookies are completely cool, spoon filling onto one side and sandwich with another cookie. Let set and then enjoy! Store in an airtight container.

Notes:

  • For single crinkles do the medium size. This recipe can yield 30 pieces medium size.
  • If made into smaller size, can yield up to 60 pieces to make a sandwich.
  • For red velvet crinkle sandwich, make it in smaller sizes.

Red Velvet Crinkles (Shortcut)

INGREDIENTS:

  • 1 box Red Velvet cake mix
  • 1 egg
  • ¼ cup water
  • ¼ cup vegetable oil
  • powder sugar

Cream Filling:

  • 1 (8oz) block of cream cheese, softened at room temperature
  • 3 tbsp butter, softened
  • 1 tsp vanilla
  • 1.5 to 2 cups powdered sugar

INSTRUCTIONS:

  1. Heat oven to 350°F (or 176°C). In a stand mixer or manually, use a grease wooden spoon, mix together cake mix, oil, water and egg. Dough will be sticky. Roll dough into 1 inch balls and drop into a small bowl of powdered sugar.
  2. Roll dough balls in powdered sugar and place on a parchment-paper  lined baking sheet. Bake 8-10 minutes, until cookies begin to spread and show “crinkle” texture. Cool on cookie rack.
  3. While cookies are cooling, prepare the frosting. Mix the first three ingredients in a stand or hand mixer and slowly add powdered sugar, until desired consistency is reached.
  4. When cookies are completely cool, spoon frosting onto one side and sandwich with another cookie. Let set and then enjoy! Store in an airtight container.

 

You gotta try our melt in your mouth cookies:

Melting Moments Cookies