These 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 in the background! It’s just so perfect! My kids kept asking for them.
Recipe is adapted from Wicked Good Kitchen
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DOUGH FLAKE SOUP WITH POTATOES/GAMJA SUJEBI
- 2 cups all-purpose flour
- 1/2 cup water
- 2 cloves garlic minced
- 1 medium russet or red potato peeled and cut into 1/2-inch pieces
- 1 zucchini quartered or halved and cut into 1/2-inch-thick pieces
- 1 green onion cut into 2-inch lengths
- 1 large egg beaten
- 1/4 tsp salt plus more to taste
- Anchovy stock 2 1/2 quarts
- 1/2 cup dried anchovies
- 3 quarts 12 cups water
- Put the anchovies and water in a large pot. Bring to a boil then reduce the heat and simmer for 5 to 7 minutes. Strain and discard the anchovies
- Seasoned soy sauce 1/2 cup
- 1/4 cup soy sauce
- 1 green onion chopped
- 2 cloves garlic minced
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 1 tsp Korean chili powder
- 1/2 tsp freshly ground black pepper
- Combine all the ingredients in a small bowl. Leftovers can be stored in the refrigerator in a tightly sealed container for about 1 week. This is also great for battered foods or to season fish, meat, veggies and tofu
Combine the flour and 1/4 cup of the water. Stir in the remaining water a bit at a time, until the dough clumps together. Knead and form into a ball. Wrap tightly in plastic (or place in a sealed plastic bag) and refrigerate for about 1 hour (or overnight)
In the meantime, prepare the Anchovy stock and cut the vegetables. If it's not simmering already, bring the stock to a boil, add the garlic and potato, and let cook for about 3 minutes. Add the zucchini and cook for another 2 to 3 minutes
Remove the dough from the refrigerator. Rip the dough into flat, bite-size pieces about an inch or so large (they can be rough with uneven edges) and add them to the boiling stock as you do so. Don't worry about the shape being irregular- it's part of the charm. Keep adding until you've used up all the dough. Let cook until the dough pieces begin to float and become slightly translucent around the edges, 5 to 7 minutes (thicker pieces will take a bit longer)
Add the green onion and egg without stirring. Add 1/4 tsp salt and taste. Add a bit more salt if you like but remember that you'll be eating this with a seasoned soy sauce
Serve nice and hot with seasoned soy sauce