Red Velvet crinkle cookies

Red Velvet crinkle cookies – perhaps a little Valentine’s Day inspiration? Beautiful cookies that look like cracked, brownish-red, snow-covered earth. And they taste delicious too :). Their colour makes them perfect for both the Christmas season and Valentine’s Day. They are less chocolatey than my chocolate crinkle cookies (there is no chocolate in the recipe), but they are just as irresistible!

Makes 35 cookies.

Ingredients for Red Velvet crinkle cookies:

• 115 g butter
• ¾ cup light soft brown sugar
• ¼ cup caster sugar
• 2 eggs
• 2 tsp vanilla extract
• ½–1 tsp red gel food colouring*
• 2 cups plain flour
• ⅓ cup cocoa powder
• 1½ tsp baking powder
• a large pinch of salt

All ingredients should be at room temperature.

Place the butter and both sugars in the bowl of a mixer. Beat until light and fluffy. Add the eggs, vanilla and food colouring and beat well until combined. Add the flour, cocoa powder and baking powder and mix until combined.

Using a small ice cream scoop or a regular spoon, scoop portions of the dough and shape them into small balls. Roll each ball first in caster sugar and then generously in icing sugar (see below). Arrange the cookies on a flat baking tray lined with baking paper, leaving a few centimetres between them.

Bake at 180°C for approximately 10 minutes. After baking, transfer the cookies to a wire rack to cool completely.

For coating:

• a bowl of icing sugar
• a bowl of caster sugar

Place the two sugars in separate bowls and use them to coat the cookies before baking.

Red Velvet crinkle cookies can be stored for up to 7 days in an airtight container.

*The final colour of the cookies depends on the type of food colouring used. I used Wilton Red and added just under 1 teaspoon. The colour became more pronounced once the cookies had cooled completely, although in my opinion they had a more brownish-red colour.

Enjoy!

Recipe source: bromabakery.com