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Red velvet crinkle cookies recipe
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Colorful, chewy chocolate cookies that can be made ahead and frozen for up to 1 month. Perfect for gifting or enjoying anytime.
Ingredients:
  • 100g butter, at room temperature
  • 100g (1⁄2 cup) caster sugar
  • 100g (1⁄2 cup, firmly packed) brown sugar
  • 8.80 gm vanilla extract
  • Red food colouring, to tint
  • 150g (1 cup) self-raising flour
  • 150g (1 cup) plain flour
  • 10.00 gm Cocoa (see tip)
  • 125g (3⁄4 cup) icing sugar mixture
Instructions:
  • Preheat your oven to 180C/160C fan forced and prepare 3 baking trays by lining them with baking paper.
  • In a bowl, use electric beaters to whip together butter, caster sugar, brown sugar, and vanilla until pale and creamy. Add eggs one at a time, beating well after each addition until combined. Lastly, tint the mixture red with coloring.
  • Combine self-raising flour, plain flour, and cocoa by sifting them together. Use a flat-bladed knife to gently mix until just combined. Gather the soft dough in a bowl and let it rest for 5 minutes.
  • Spread a layer of icing sugar on a plate. Shape tablespoonfuls of the mixture into balls and coat them evenly in icing sugar. Arrange the coated balls on prepared trays, leaving space between them. Use the back of a spoon to lightly press them down.
  • Bake for 8 minutes until cracked and just firm. Let cool on trays for 5 minutes, then transfer to a wire rack to cool completely.

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