Sunday, 22 November 2015

red velvet crinkle cookies

It's nearly Chriiiiiistmas. Time to get into the kitchen to bake Christmas foods, y'all.

Crinkle cookies.
Snowball cookies.
Earthquake cookies.
Cracked chocolate cookies.

These cookies go by lots of names.

Regardless of what you want to call them (I myself can't make up my mind on what to call them; I usually go by snowballs or crinkle cookies), I think you'll all agree that they're downright pretty, yes?

The steps of making this recipe goes like this:
1) Make dough
2) Taste dough
3) Refrigerate
4) Taste dough again
5) Roll dough into balls
6) Lick the excess dough off your hands
7) Wash hands
8) Roll in icing sugar
9) Resist temptation to stuff your face with raw cookie balls
10) Bake
11) Eat

These cookies are delicately crispy on the outside and are chewy and moist on the inside. Plus, this batch makes lots of cookies so they're perfect for a crowd!

Red Velvet Crinkle Cookies
Makes 60 cookies

3 cups flour
¼ cup unsweetened cocoa powder
2 tsp baking powder
¼ tsp baking soda
¾ tsp salt
¾ cup butter, softened
1 1/3 cup sugar
3 eggs
1 tablespoon buttermilk
1 teaspoon vanilla
1 teaspoon white vinegar
5 tsp red food coloring
1 cup icing sugar

In a mixing bowl, cream together butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Stir in milk, vanilla, vinegar and food colouring, mixing well.
Combine flour, cocoa powder, baking powder, baking soda and salt in a small bowl. Whisk all ingredients.
Slowly add dry ingredients to wet ingredients, stirring just until combine. Mix in chocolate chips. Cover with plastic wrap and refrigerate until firm (or just chuck it into the freezer).
Preheat oven to 180C. Line baking trays with baking paper. Put the icing sugar into a shallow bowl. Roll dough into golf-sized balls. Bake for 12-14 minutes or until cookies have cracked and edges are set. Let cookies rest on baking sheet for 2 minutes before removing to cooing racks.

Recipe adapted from

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