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Red Velvet Crinkles

Red Velvet Crinkle Cookies-6

Prep Time: 20 Minutes

Total Time: 1 hour 5 Minutes

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Red Velvet Crinkle Cookies-6

Ingredients

  • 3 C. all-purpose flour
  • ¼ C. cocoa powder
  • 2 tsp. Clabber Girl® Baking Powder
  • ¼ tsp. Clabber Girl® Baking Soda
  • ½ tsp. kosher salt
  • 6 Tbsp. unsalted butter, softened
  • ½ C. Crisco® All-Vegetable Shortening
  • 1 ¼ C. granulated sugar
  • 3 eggs
  • 2 Tbsp. milk
  • 2 tsp. Spice Islands® Pure Vanilla Extract
  • 2 tsp. white vinegar
  • 12-16 drops red food coloring
  • Powdered sugar for rolling

Directions

  1. Preheat oven to 350°F
  2. In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt; set aside.
  3. In a stand mixer or using an electric hand mixer on med-high speed, cream the butter, shortening, and sugar until smooth; scrape the sides of the bowl as needed.
  4. Add the eggs, milk, vanilla extract, vinegar, and food coloring and mix on medium speed until well combined; scrape the sides of the bowl a couple of times during the process.
  5. On low speed, add the flour mixture and blend until just combined.
  6. Refrigerate dough for 30 minutes if it is too soft to handle.
  7. Scoop dough with a portion scoop and generously roll each dough ball in powdered sugar.
  8. Place on a parchment lined baking sheet and bake 12-15 minutes or until the edges start to brown.
  9. Allow to cool on a wire rack.

Red Velvet Crinkles

Red Velvet Crinkle Cookies-6

Prep Time: 20 Minutes

Total Time: 1 hour 5 Minutes

Ingredients

  • 3 C. all-purpose flour
  • ¼ C. cocoa powder
  • 2 tsp. Clabber Girl® Baking Powder
  • ¼ tsp. Clabber Girl® Baking Soda
  • ½ tsp. kosher salt
  • 6 Tbsp. unsalted butter, softened
  • ½ C. Crisco® All-Vegetable Shortening
  • 1 ¼ C. granulated sugar
  • 3 eggs
  • 2 Tbsp. milk
  • 2 tsp. Spice Islands® Pure Vanilla Extract
  • 2 tsp. white vinegar
  • 12-16 drops red food coloring
  • Powdered sugar for rolling

Directions

  1. Preheat oven to 350°F
  2. In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt; set aside.
  3. In a stand mixer or using an electric hand mixer on med-high speed, cream the butter, shortening, and sugar until smooth; scrape the sides of the bowl as needed.
  4. Add the eggs, milk, vanilla extract, vinegar, and food coloring and mix on medium speed until well combined; scrape the sides of the bowl a couple of times during the process.
  5. On low speed, add the flour mixture and blend until just combined.
  6. Refrigerate dough for 30 minutes if it is too soft to handle.
  7. Scoop dough with a portion scoop and generously roll each dough ball in powdered sugar.
  8. Place on a parchment lined baking sheet and bake 12-15 minutes or until the edges start to brown.
  9. Allow to cool on a wire rack.

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