Happy holidays Everyone! It’s been a pretty busy weekend with the holidays and all, the food has been prepared and eaten and everyone has at least gained 5 kilos in the name of Christmas spirit.
Now, let’s go straight to the baking.
I made the red velvet crinkle cookies for my aunt’s birthday and just loved how fluffy the light they turned out to be. So I decided to play around with the ingredients a bit for my boyfriend’s family Christmas dinner, because personally whenever I think about the holidays it’s all about the spices, the cinnamon and ginger and all, chocolate just doesn’t do it. I know I’m gonna get a lot of “you’re wrong” but chocolate is an everyday dessert, spices are more festive.
I ended up turning them into cinnamon crinkle cookies which were just as delightful and amazing.
Red velvet crinkle cookies
Cinnamon crinkle cookies
And a home-made cookie jar, because nothing says Happy Holidays like home-made present from the heart.
Red Velvet Crinkle Cookies
– 175 grams unsalted butter, softened
– 2/3 cups light brown sugar
-1/4 cups granulated white sugar
– 4 eggs
– 1/4 cup buttermilk
– 2 tsp. vanilla
– 2 tbsp. liquid red food coloring
– 3 cups all-purpose flour
– 2/3 cup unsweetened cocoa
– 2 tsp. baking powder
– 1/2 tsp. baking soda
– 1 tsp. salt
– 1 cup confectioners’ sugar (for coating)
- Preheat oven to 180 degrees Celsius. Cover baking sheets with parchment paper.
- Cream together butter and sugars until fluffy. Add the eggs one at a time. Beat in buttermilk, vanilla and red food coloring.
- Sift together all-purpose flour, baking powder, baking soda, cocoa and salt. Add to butter mixture and beat on low until just combined. The dough should be very soft and a little sticky.Cover and chill in the freezer until the dough is very cold and easy to handle.
- Place confectioners’ sugar in a bowl and set aside.
- Scoop out a 3/4 tbsp.-sized piece of dough and roll lightly between the palms of your hands to make the dough a little more ball-shaped and roll in powdered sugar. .
- Place dough balls on a cookie sheet about 5 centimeters apart. These cookies will spread, they almost double in size. Tip: re-roll dough balls in powdered sugar just before putting them in the oven. The crinkled appearance will be more prominent.
- Bake until cookies are puffed and cracked on top about 14 minutes. Let cool on the pan about 5 minutes (cookies will be soft) then transfer to a wire rack to cool.
For the Cinnamon Crinkle cookies version:
Replace the cocoa and red food coloring with 2 tablespoons of cinnamon, and 1/4 tsp of ginger.
For the coating:
1/4 cups confectioner’s sugar
3/4 cups light brown sugar
1 tablespoon cinnamon