Red velvet took the baking world by storm and since then, numerous variants had started to emerge like blue velvet, green velvet, but somehow, red velvet still remained to be a classic favorite.
I am a member of a Facebook Baking Group (Bake Happy Manila) and the group wall has been drowning with great recipes! One of which is this Red Velvet Crinkles.
I want to show everyone how successful I was in rendering the recipe that one of the bakers shared. Hopefully, you'd get inspired and whip up your own colorful dessert!
MATERIALS NEEDED:
2 Large Mixing Bowls
1 Spatula
1 Wire Whisk (or stand mixer/ hand held mixer)
1 Set of measuring cups
1 Set of measuring spoons
1 Container with lid
1 baller or ice cream scoop
INGREDIENTS:
1 2/3 Cups All Purpose Flour
1/3 Cup Unsweetened Cocoa Powder
1 1/2 Teaspoon Baking Powder
1/4 Teaspoon Salt
1/2 Cup Butter, softened
1 1/4 Cup White Sugar
2 Eggs
1 1/2 Teaspoon Red Food Color (liquid)
1 Teaspoon Vanilla Extract
1/2 Cup Confectioner's Sugar (Powdered Sugar)
DIRECTIONS:
1.) In one bowl, using your wire whisk, mix together your flour, cocoa powder, baking powder and salt.
2.) In another bowl, beat together your softened butter and granulated sugar (you can also use a wire whisk instead of a stand or hand mixer) until light and fluffy. Add in eggs (one at a time), food color and vanilla until well incorporated. Gradually mix in your dry ingredients. The batter should be really thick and heavy.
3.) Transfer your batter in a container with lid (or you can just cover your bowl with a seran wrap or cling wrap) and refrigerate for 4 hours. This is a crucial step to achieve a perfect crinkle cookie. If you will not refrigerate them, your crinkles would be flat, therefore you will not get that domed, cracked feature that crinkles have.
4.) Atleast 30 minutes before the 4th hour, pre-heat your oven at 175 degrees Celsius. Prepare your cookie sheet by lining it with a parchment or a greaseless paper. Using a baller, a small scoop or even just a teaspoon, scoop out a small amount of batter and ball it using the palm of your hands. Roll the balled dough onto your confectioner's sugar and place it on your prepared cookie sheet. Ensure that you leave enough space in between each balls to give them a room to expand. Bake for not more than 10 minutes if you want a moist crinkle.
If the balls are an inch in diameter, it should make around 3-4 dozens.
If you want more recipes please do not hesitate to let me know by commenting on the comment box below.
ENJOY!
I am a member of a Facebook Baking Group (Bake Happy Manila) and the group wall has been drowning with great recipes! One of which is this Red Velvet Crinkles.
I want to show everyone how successful I was in rendering the recipe that one of the bakers shared. Hopefully, you'd get inspired and whip up your own colorful dessert!
 |
| Don't you just love those cracks? =) |
MATERIALS NEEDED:
2 Large Mixing Bowls
1 Spatula
1 Wire Whisk (or stand mixer/ hand held mixer)
1 Set of measuring cups
1 Set of measuring spoons
1 Container with lid
1 baller or ice cream scoop
INGREDIENTS:
1 2/3 Cups All Purpose Flour
1/3 Cup Unsweetened Cocoa Powder
1 1/2 Teaspoon Baking Powder
1/4 Teaspoon Salt
1/2 Cup Butter, softened
1 1/4 Cup White Sugar
2 Eggs
1 1/2 Teaspoon Red Food Color (liquid)
1 Teaspoon Vanilla Extract
1/2 Cup Confectioner's Sugar (Powdered Sugar)
DIRECTIONS:
1.) In one bowl, using your wire whisk, mix together your flour, cocoa powder, baking powder and salt.
2.) In another bowl, beat together your softened butter and granulated sugar (you can also use a wire whisk instead of a stand or hand mixer) until light and fluffy. Add in eggs (one at a time), food color and vanilla until well incorporated. Gradually mix in your dry ingredients. The batter should be really thick and heavy.
3.) Transfer your batter in a container with lid (or you can just cover your bowl with a seran wrap or cling wrap) and refrigerate for 4 hours. This is a crucial step to achieve a perfect crinkle cookie. If you will not refrigerate them, your crinkles would be flat, therefore you will not get that domed, cracked feature that crinkles have.
4.) Atleast 30 minutes before the 4th hour, pre-heat your oven at 175 degrees Celsius. Prepare your cookie sheet by lining it with a parchment or a greaseless paper. Using a baller, a small scoop or even just a teaspoon, scoop out a small amount of batter and ball it using the palm of your hands. Roll the balled dough onto your confectioner's sugar and place it on your prepared cookie sheet. Ensure that you leave enough space in between each balls to give them a room to expand. Bake for not more than 10 minutes if you want a moist crinkle.
If the balls are an inch in diameter, it should make around 3-4 dozens.
If you want more recipes please do not hesitate to let me know by commenting on the comment box below.
ENJOY!
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