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From the kitchen: Red Velvet Crinkle Cookies

December 20, 2013

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The count down is on! Just five more days before Christmas! I don’t know about you, but I’ve been a cookie baking machine over the last week. I’m shipping off dozens of boxes to friends across the country and I’ve been knee-deep in flour and sugar for days!!

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No complaints here though. I can’t think of a more festive activity than baking Christmas cookies. Whether for Santa, for gifting or for self indulging, these red velvet crinkle cookies are a good thing. Soft, chewy, sweet and just chocolatey enough. I had to package these babies up asap to stop myself from “sampling” too many.

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I hope you’ll make these cookies! -xoxo

Red Velvet Crinkle Cookies

Makes about 24 cookies

INGREDIENTS

3 cups all-purpose flour

1/4 cup unsweetened cocoa

2 teaspoons baking powder

1/4 teaspoon baking soda

3/4 teaspoon kosher salt

1 1/4 cup sugar

1 cup unsalted butter

3 large eggs, room temp

1 tablespoon milk

1 tablespoon white vinegar

1 teaspoon vanilla

4 teaspoons red food coloring

1 cup powdered sugar, for dusting dough balls

DIRECTIONS

1. In a large mixing bowl, whisk dry ingredients together (flour, cocoa, baking, powder, baking soda, and salt) and set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment, mix butter and sugar on medium speed until light and fluffy. About 5 minutes.

3. Mix in eggs, one at a time until just incorporated.

4. Mix in milk, vinegar, and food coloring.

5. With mixer on low, add dry ingredients to wet, one cup at a time until just combined.

6. Cover bowl with plastic wrap refrigerate for at least 2 hours.

7. Position oven racks on the top and bottom. Preheat oven to 350 degrees F and prep two baking sheets with parchment.

8. Pour powdered sugar into a bowl.

9. Roll dough into small balls, about 1 heaping tablespoon each. Roll balls into powdered sugar and cover completely.

10. Arrange powdered balls on baking sheet, no more than 8 to a sheet to avoid sticking together.

11. Press down on each ball to flatten slightly.

12. Bake for 15 minutes and allow to rest on cookie sheets for about 5 minutes before transferring to cooling rack. Store in an airtight container for freeze for up to one month.

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16 Comments leave one →
  1. December 20, 2013 11:24 am

    Wow! They look simply smashing!

  2. December 20, 2013 1:37 pm

    these look amazing! thanks for the lovely recipe.

  3. December 20, 2013 2:11 pm

    SO festive looking! I love how these pick up the colors of the season!

  4. December 21, 2013 3:24 am

    looks delicious… I think I need to give it a try. :D thanks for sharing.

  5. Mark Lopez permalink
    December 21, 2013 8:27 am

    Amazing pictures! While you’re hard at working baking, I’m hard at work eating cookies. Tis’ the season!

  6. December 23, 2013 1:55 am

    Reblogged this on portas basculantes and commented:
    [ainda em modo de ressaca mas posso afirmar que estas serão] As senhoras que se seguem ;)

  7. December 23, 2013 11:21 am

    This is beautiful… Any advice for a new blog? If you could check my blog and give me feedback that would be AMAZING.

    • love and cupcakes permalink*
      December 23, 2013 12:51 pm

      Hi there! Thanks for your comment! Welcome to blogging. While I don’t really feel all that competent to be giving blogging advice, as I constantly have one million questions of my own, I will give you a few tidbits that I’ve learned along the way:

      1) Be true to yourself and be sincere- don’t worry about what’s going on in the blogosphere (I hate that word), don’t try to emulate anyone. Of course, it’s always great to find inspiration in other blogs (and books, magazines, art exhibits, movies, people, etc.) but don’t worry about comparing yourself to anyone else. Just do your thing and write truthfully in a conversational voice – how you’d normally speak with a friend. No need for fancy words or flourished language.

      2) Like all social media, be quick and get to the point or you’ll loose people. The best way to do this? BEAUTIFUL PHOTOS. When it comes to food photography, images say so much more about your recipe than you ever can with words. Take your photos in natural indirect light (by a window is ideal). Be consistent. If you shoot in the mornings usually, stick with that. Light changes throughout the day and it will show in your pictures. Make sure your pictures are the first read of your post – large and front & center.

      3) Post consistently. Decide what’s realistic for you. Once a week? Once a day? Choose a schedule that works for you and stick to it. I try my very hardest to post three times per week (M-W-F) but I recently moved out of state and my life has been hectic so lately, my posts have been more sporadic. It shows in my readership. My numbers tend to go down when I’m not being consistent.

      4) Follow other blogs you admire. Leave comments, send emails, and ALWAYS play nice.

      5) Share your posts on all your social media channels. Same as above, follow all of the brands and bloggers that you admire, “like” and comment on their pictures and posts as often as you can.

      I hope this helps!! Good luck! xoxo

  8. AgileWriter permalink
    December 23, 2013 9:52 pm

    Have tried Red Velvet Cookies. They are awesome!!!

  9. Ambermarie permalink
    December 28, 2013 7:11 pm

    These are such a cute festive treat, they would look perfect on a Christmas Dinner table, and so tasty too!

  10. December 29, 2013 8:10 pm

    These look wonderful! Should the butter be at room temperature before mixing?

  11. January 4, 2014 7:59 am

    These look gorgeous! Never thought of baking red velvet into a cookie – will definitely be trying these out.

  12. anyamur permalink
    January 20, 2014 9:43 am

    Heya! Your blog is amaaazing! Any tips for me? I’m 15 and new to this whole bloggin’ thing, please help! And if you could follow me, that’s would be so nice of you!
    http://saturdaycookingateen.wordpress.com/

  13. anauza permalink
    February 17, 2014 4:23 pm

    Yum!
    I love red velvet and cookies and now for them to be combined is amazing.
    Cant wait to try!!

    Ana
    http://anauzarevic.wordpress.com/

  14. December 22, 2014 10:20 pm

    Thanks avain Paola. Baked these as give-always last Christmas, annos this year. Everyone loves these and half our campus if not half the town is baking red velvet cookies. Have a happy Cristmas, you and your family!
    Lippe

  15. November 9, 2015 7:38 pm

    These look so great! I will definitely be trying these soon! I just started a baking business this summer and just started a blog so if you have a little free time, I’d love for you to look at my blog (or at least what i’ve started). Thanks!

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