RED VELVET CRINKLE COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h25m
Yield 48 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Put the baking chocolate in a microwave-safe bowl and melt it in the microwave. Stir and let cool.
- In the bowl of an electric mixer, cream together the granulated sugar and butter until light and fluffy. With the mixer on low, slowly drizzle in the cooled chocolate. Scrape the bowl and mix again. Mix in the eggs one at a time, then add the buttermilk, food coloring and vanilla. Scrape the bowl and mix once more.
- Combine the flour, baking powder and salt in a bowl and stir together. Add the flour mixture in 2 increments into the mixing bowl with the mixer on low. Scrape the bowl once and mix a final time until well combined. Fold in the chunked white chocolate.
- Scoop generous tablespoons of the dough, roll in the confectioners' sugar until generously coated and transfer them to the prepared baking sheets. Bake until the cookies are poufy and set, about 12 minutes. Let them sit on the baking sheet for 1 to 2 minutes, then remove them to a wire rack to cool. Repeat with the remaining dough. Cool the cookies for 30 minutes and then recoat with confectioners' sugar if desired.
RED VELVET CRINKLE COOKIES
A deep red, chewy cookie that has a delicate crackled crust dusted with a touch of powdered sugar.
Provided by Duncan Hines(R) Canada
Categories Trusted Brands: Recipes and Tips Duncan Hines® Canada
Time 1h
Yield 48
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F. Melt butter; set aside to cool. Place powdered sugar and cornstarch in shallow dish. Mix with a fork to blend.
- Place cake mix, cooled butter, eggs and lemon zest in large mixing bowl. Mix by hand until well blended and a dough forms.
- Form dough into 1-inch balls and roll in powdered sugar. Place on cool, ungreased baking sheets about 2 inches apart.
- Bake, 1 sheet at a time, in center of oven for 9 to 11 minutes or until set. Cool 1 minute. Transfer to wire rack to cool completely.
- Store in airtight container with wax paper or parchment separating layers.
Nutrition Facts : Calories 71.2 calories, Carbohydrate 11.4 g, Cholesterol 11.6 mg, Fat 2.7 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 1.4 g, Sodium 78.3 mg, Sugar 2.6 g
RED VELVET CRINKLE COOKIES
Two things are required to get the best crinkly effect on these cookies: First, use the right ratio of leaveners (baking powder and baking soda). This causes the cookies to rise, then collapse quickly, which creates those visible cracks on the surface. Second, don't skimp on the confectioners' sugar! This recipe calls for two generous dustings before heading into the oven. If the cookies aren't generously coated, they will absorb all the sugar as they bake. Cocoa powder provides the traditional red velvet flavor.
Provided by Erin Jeanne McDowell
Categories cookies and bars, dessert
Time 1h
Yield About 30 cookies
Number Of Ingredients 11
Steps:
- Heat the oven to 325 degrees. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a medium bowl with an electric mixer), cream the butter and granulated sugar on medium speed until light and fluffy, 3 to 4 minutes.
- Reduce the speed to low, and add the eggs one at a time, scraping down the sides of the bowl after each addition. Add the food coloring and vanilla, and mix until well combined. Scrape down the sides of the bowl.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, sea salt and baking soda. Add half the flour mixture to the wet ingredients in the mixing bowl, draping a kitchen towel over the mixer and bowl to contain the flour cloud if desired, and mix well. Repeat with the remaining flour mixture. Scrape down the sides of the bowl.
- Pour the confectioners' sugar into a shallow bowl. Scoop the dough into heaping 2-tablespoon scoops (about 30 grams each) and roll into balls. Roll the dough balls in the confectioners' sugar until thickly coated all over. (You shouldn't be able to see any of the dough peeking through.)
- Transfer to the prepared baking sheets, leaving at least 2 inches of space between each cookie to allow room for the cookies to spread. Spoon the remaining confectioners' sugar from the shallow bowl into a sifter, and sift the sugar generously over the cookies until they are well covered. You want a solid layer, about 1/8-inch thick, of sugar on top for maximum crinkle effect. (If the cookies are not thickly coated, the sugar will simply be absorbed into the dough during baking.)
- Transfer the cookies to the oven, one sheet at a time, and bake until the cookies are set and the surface is crackly, 12 to 15 minutes. Cool completely on the baking sheet.
RED HOT SUGAR COOKIES
Perfect for Valentine's Day or any day you want to give someone a special red hot treat!!
Provided by IrishMountainGirl
Categories Sugar Cookies
Time 25m
Yield 48
Number Of Ingredients 8
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Whisk together flour, baking soda, and baking powder in a small bowl. Using an electric mixer, beat butter and sugar in a large bowl until smooth. Beat in egg and vanilla. Stir in the dry ingredients.
- Roll dough out on lightly floured surface. Cut into heart shapes and place on ungreased baking sheets. Dot cookies with red hot candies.
- Bake until golden, 8 to 10 minutes. Let stand on cookie sheet for 2 minutes before removing to cooling racks.
Nutrition Facts : Calories 91.1 calories, Carbohydrate 13 g, Cholesterol 14 mg, Fat 4 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 60.6 mg, Sugar 7.1 g
RED VELVET CRINKLE COOKIES
This recipe is special to me because it is totally original, my very own! The cookies are firm but not crunchy on the outside, and they're tender inside. The powdered sugar makes them melt in your mouth. -Jane Rundell, Alanson, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, 1 at a time. Beat in vinegar, food coloring and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture. Stir in chips. Refrigerate, covered, 1 hour or until firm., Preheat oven to 350°. Shape dough into 1-1/2-in. balls; roll in confectioners' sugar. Place 2 in. apart on parchment-lined baking sheets. Bake until tops are cracked and edges are set, 12-15 minutes. Cool on pans 5 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 166 calories, Fat 6g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 108mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
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