Holiday Baking: Red Velvet Crinkle Cookies and a Variation.

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.

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Red velvet crinkle cookies

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Cinnamon crinkle cookies

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And a home-made cookie jar, because nothing says Happy Holidays like home-made present from the heart.

Red Velvet Crinkle Cookies
Ingredients:

– 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)

Directions:

  1. Preheat oven to 180 degrees Celsius. Cover baking sheets with parchment paper.
  2. Cream together butter and sugars until fluffy. Add the eggs one at a time. Beat in buttermilk, vanilla and red food coloring.
  3. 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.
  4. Place confectioners’ sugar in a bowl and set aside.
  5. 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. .
  6. 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.
  7. 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

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8 Comments Add yours

  1. mydearbakes says:

    What a lovely bake! Thanks so much for sharing! =)

    1. rouaw says:

      You’re very welcome I’m glad u enjoyed it 🙂

  2. Gonna def try it this Holiday!
    P.S. love the home-maid cookie jar 😀

  3. anonymous says:

    lovely touch with the cookie jar… the cookies sound heavenly…

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