Loaded with chunks of Chocolate, this holiday season, it’s time to gorge on these luscious, soft chewy delicious Red Velvet Crinkle cookies. Beautifully red, simple to prepare, these cookies are worth drooling on.The cookie has has delicate crackled crust coated with powdered sugar.
If you are a fan of red velvet cake like me , then these delectable cookies are for you so this Thanksgiving/Christmas season, are you prepared to freak out on this gorgeous cookie?
I have added white chocolate chunks for my kid, generally when I bake, I prefer semi sweet to dark chocolate chips as they complement well. Once I bake it, I find myself gorging on them like a kid :D.. yes, for these cookies really are so inviting and hard to resist. I prefer eggs while baking these cookies however this time , I have used yogurt and it’s equally good. In addition, you can add cream cheese filling. sandwich cookies and serve, they taste equally delicious
*The cookie dough should be stored in air tight container if desired to store for longer periods, they can be stored for 5 days under refrigeration and upto 2 months in freezer
**Add lemon juice if using egg, I have made the cookies with yogurt as shown in the video and used lemon juice since my yogurt was unsour
***You can add white chocolate, dark chocolate or any type of chocolate chunks as desired
****Add beetroot puree instead of red food colour for natural food colours
Do watch the video for clarity in preparation and share your experience once you prepare the dish
Preparation time: 10 mins Baking time: 10 mins Total time: 20 mins
Servings: 4-5
Ingredients
- 120 gm All Purpose Flour
- 1 teaspoon baking powder
- 1 1/2 tablespoon unsweetened cocoa powder
- 1/8 teaspoon Salt
- 1 Egg/1/4 cup yogurt
- 1/2 cup Caster Sugar
- 60 grams unsalted Butter at room temperature
- 2 pinch red food colouring gel/ 1 tbsp beetroot puree
- 1/2 teaspoon Lemon juice
- 1/2 teaspoon Vanilla extract
- 60 gram white chocolate chopped in chunks
- 1/2 cup icing/powdered Sugar
Steps to prepare
- Sieve flour, cocoa powder, baking powder and salt in a bowl and keep it aside
- Blend sugar and butter in a bowl until light creamy and fluffy
- Add egg or yogurt and blend until well combined
- Add lemon juice, vanilla extract and red food colouring. blend well
- Gradually add the dry ingredients and blend until well combined
- Add chopped white chocolate and fold in gently
- Cover vessel with cling wrap and refrigerate for 2-3 hours
- Take spoonful of dough and coat it with powdered sugar
- Place them on prepared baking tray and gently flatten it slightly leaving 4-5 cm gap in between the cookies
- Bake cookies for 10-12 minutes in preheated oven at 180 deg until they are cracked
- Cool on baking tray for 15-20 minutes
- Cool on wire wrack completely
- Store in airtight container. Serve as required
Cook with Rekha 