This soft and gooey red velvet crinkle cookies are truly the best I’ve ever tasted. Love the softness and bold flavors in every bite.
Every year I try to bake some Christmas cookies. Not that I’m crazy about eating cookies. I won’t deny them, but I never really crave for cookies or sweets. I have heavy savory tooth if I haven’t said that enough already! But, Christmas simply is not complete without some sort of cookies and/or treats making, especially with two young children on board!
So this year as I’m pinning so many Christmas recipes on Pinterest, I came across these red velvet cookies. They looked so soft and gooey and the recipe didn’t seem to be hard that I immediately pin it!
Truth to be told, the cookies are exactly as described! Soft and gooey and not too sweet. Which I really like. The taste of cream cheese is bold enough and I can also taste that hint of cocoa at the background! It’s just so perfect! My kids kept asking for them.
Recipe is adapted from Wicked Good Kitchen
Soft and gooey red velvet crinkle cookies
- 280 grams unbleached all-purpose flour
- 21 grams unsweetened cocoa powder
- 1 Tbsp baking powder
- 1 8- ounce /226-gram cream cheese softened
- 1 stick/113 grams) unsalted butter softened
- 150 grams granulated sugar
- 150 grams packed light brown sugar
- 1½ Tbsp pure vanilla extract
- 1½ tsp red color gel food coloring
- ¾ tsp salt
- 1 large egg +1 large yolk
- 120 grams confectioners’ sugar sifted, for rolling & dusting cookies
Place the flour, cocoa powder, and baking powder in a mixing bowl and whisk to mix
Place the softened cream cheese and butter in a stand mixer bowl and fix the paddle attachment to the mixer to cream them until smooth and creamy. Add in sugar and light brown sugar, vanilla extract, gel food coloring, and salt and mix until combine. I need to scrap the side of the mixing bowl halfway to make sure it gets everything. Add in eggs and continue to mix for another 2 minutes on medium speed
Turn the speed to low and gradually add in the flour mixture and let it mix until combine. The dough is very sticky at this point. Cover with plastic wrap and refrigerate for at least 2 hours. I let it refrigerate overnight
Preheat the oven to 325 F. Line the cookie sheet with parchment paper. Scoop about 1 Tbsp of the cookie dough out
Roll it into a ball
Roll it in confectioners' sugar
Place it on the cookie sheet. Repeat with the rest and please make sure to be consistent with the size of the dough so they bake evenly
Pop them into the oven. I bake them one tray at a time. Let it bake for 14 minutes (my oven took about 16 minutes). They appear to be still very soft when you pull them out from the oven, but they will toughen up a bit as they cool down. The inside is still so soft and gooey
Recipe NotesThe cookies can be kept in the refrigerator for 1 week (which I did) and still as good as new
PIN IT !!