Red velvet crinkle cookies
Red cocoa crinkle cookies studded with white chocolate and rolled heavily in confectioners sugar.
Prep30 min
Cook14 min
Rest75 min
Oven175°C
Servings36
Recovered from Christoph's Apple Notes and rebuilt from the verified source formula
Ingredients
Written for a 33 × 45 cm baking sheet
Units
Temperature
Servings
- 225 g unsalted butter, softened rounded
- 500 g granulated sugar rounded
- 200 g whole egg, 4 large eggs rounded
- 10 ml white vinegar rounded
- 10 ml red paste food colouring rounded
- 5 ml vanilla extract rounded
- 480 g plain flour rounded
- 43 g unsweetened cocoa powder rounded
- 12 g baking powder rounded
- 3 g fine salt rounded
- 170 g white chocolate chips rounded
- 120 g confectioners sugar, for coating rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Beat butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then vinegar, colouring and vanilla.
- Whisk flour, cocoa, baking powder and salt. Add gradually to the butter mixture and fold in the white chocolate.
- Cover and chill for 1 hour or until firm. Heat the oven to 175°C and line trays.
- Shape 4 cm balls and roll very generously in confectioners sugar. Place 5 cm apart.
- Bake for 12 to 15 minutes until cracked and set at the edges. Cool 5 minutes on the trays, then transfer to racks.
Notes
- A thick dry coating of confectioners sugar gives the clearest red-and-white cracks.
- Paste colour adds less liquid than ordinary drops and produces a stronger red.
- Contains dairy, egg and wheat and may contain soy.
Sources consulted
Sources consulted
From Christoph Mayer