You can’t not love crinkle cookies, so pleasing to look at and oh so pleasing to eat! They are really more like cake than cookies, little fluffy rounds of cake rolled in icing sugar. Traditional crinkle cookies are chocolate, but I am quite partial to this red velvet variety. They make a lovely snack or dessert for valentine’s day!
There are a few things that are key for getting these cookies perfect, your cocoa powder and your food colouring!
- Use a quality cocoa powder or cacao powder, we don’t want to add too much or they will turn out brown and not red, but we need to add enough to get a good chocolate taste. I love the organic dutched cocoa powder from Buy Whole Foods Online. Dutched is just the processing method and means it won’t react with the baking soda in baking recipes!
- Use a quality red food colouring. I find the gels are the most potent and you will need a strong colour to combat the cocoa powder in this recipe. My all-time favourites are the Wilton gels.
Red Velvet Crinkle Cookies
- 2 cups plain flour I used Dove's Farm gluten-free
- 1/4 cup cocoa powder
- 3/4 cup golden caster sugar
- 1/2 cup butter or coconut oil at room temp
- 2 eggs
- 1 tsp vanilla
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tbsp milk I used almond
- 1/2 cup icing sugar
- 1 tbsp red food colouring gel works best!
- Preheat the oven to 180c/350f.
- Line a baking tray with parchment paper or a baking mat.
- Beat together the butter and sugar until fluffy and then beat in each egg and the vanilla.
- In another bowl, mix the flour, cocoa powder, baking soda and baking powder.
- Fold in the dry ingredients.
- Mix in the milk.
- Add the icing sugar to a shallow bowl and scoop out a tbsp of dough and place in the bowl. Roll in to a ball and coat with icing sugar. The dough will be quite sticky/soft but once rolled in the icing sugar it should be easy to handle.
- Place on the baking tray and press down lightly.
- Bake for 12 minutes and allow to cool on the tray before transferring to a cooling rack.