Last December, I had this grand plan of creating multi-colored and multi-flavored variants of chocolate crinkle cookies. But there was always so much food over the holiday season, I never had the chance to go through with my plan. Christmas might be nine months away but who needs an occasion to bake something special? Alex made these red velvet crinkle cookies last night and, earlier today, she whipped up a bowl of cream cheese frosting and used it as a filling for the cookies.
Oh, my goodness… they are beyond pretty. The red velvet crinkle cookies are perfectly crisp outside and lightly chewy at the center. The cream cheese filling creates a delightful salty contrast that prevents the sweet cookies from becoming cloying.
Alex's Red Velvet Crinkle Cookies With Cream Cheese FillingPrint Pin
- 10 tablespoons butter softened to room temperature
- 2 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1 teaspoon cocoa powder
- generous pinch nutmeg
- 1/2 teaspoon salt
- 3/4 cup white sugar
- 1/2 cup dark brown sugar
- 1/8 teaspoon red food color
- 2 whole eggs
- 1 teaspoon vanilla
- 1/2 cup powdered sugar sifted
- Heat the butter in a pan until golden brown. Remove immediately from the heat and cool.
- Whisk together the flour, baking powder, cinnamon, cocoa powder, nutmeg and salt.
- Mix the cooled browned butter, white and dark brown sugars, and red food color together. Add the eggs, one at a time, mixing after each addition. Stir in the vanilla.
- Add the flour mixture and mix until blended.
- Cover the bowl and chill in the fridge for at least an hour. You can't skip this part because the cookie dough has to be firm enough to form into balls.
- Preheat the oven to 350F.
- Take the cookie dough out of the fridge and form into one-inch balls.
- Roll each ball of cookie dough generously in powdered sugar.
- Arrange the cookie dough balls on a baking tray lined with a silicone mat or non-stick paper. Make sure that they are at least two inches apart.
- Bake the cookies at 350F for 11 to 12 minutes or until the tops are cracked and crisp but the centers are still lightly chewy.
- Move the red velvet crinkle cookies to a rack and cool completely.
If you made this dish using our recipe and would like to publish your masterpiece, please use your own photos and write the recipe instructions in your own words.
The red velvet crinkle cookies are perfect just as they are but, if you like to go a step farther, prepare cream cheese frosting and spread on the underside of half of the cookies. Sandwich the filling using the remaining half.