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 pinned 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.
HOW TO STORE THESE RED VELVET CRINKLE COOKIES
Store them in an air-tight container (make sure it’s really air-tight) or zipper lock bag with a piece of bread, no more than half size of the bread, at room temperature for 3-4 days. This will help to keep the cookies fresh longer.
For longer storage, I would suggest placing them in freezer bag and freeze them. They can be recrisped in the oven at 425 F for 4-5 minutes.
Recipe is adapted from Wicked Good Kitchen
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CRAZY MAMA BLUEBERRY AND CHOCOLATE MUFFINS
- 1 cup whole wheat flour
- 1/2 cup packed brown sugar
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 1 cup fresh or thawed breast milk shake to combine if fat separates
- ¼ cup light sour cream
- 1 teaspoon vanilla extract
- 1 large egg lightly beaten
- 1/2 cup baby whole-grain oatmeal cereal
- 1 cup blueberries
- ½ cup semi sweet chocolate morsels
- Cooking spray
Preheat oven to 375. Combine all the dry ingredients: flour, sugar, baking soda, and salt in a large mixing bowl. Beat the egg with sour cream and add in the mixture. Add in oatmeal cereal, breast milk, vanilla extract and stir to combine until the batter is moist
Gently stir in the blueberries and chocolate morsels to combine. Prepare the muffin trays by spraying with non-stick cooking spray. Spoon batter into the muffin cups (about ¾ of the cups as it will rise). Pop into the oven and bake for about 25 minutes (longer on my oven) or until the toothpick inserted in the middle comes out clean. Remove from the oven and transfer to a wire rack to let them cool down
You might also like these Christmas Cookies:
Amazingly Soft Purple Sweet Potato Crinkle Cookies
Christmas Maple Sugar Cookies
Christmas Marshmallow Pops
Christmas Cookies with Rose Water Icing