Finding new and easy cookie recipes are such a treasure for me and my family because we are all such big cookie monsters and no matter how many cookies I make, there’s always the complaint that I “never make enough cookies!”
This is one of those recipes that I love as they’re so simple, come together quickly and make a decent amount without having to make a huge batch 😉
Crinkle cookies are not usually my go to cookie when a craving hits merely because they are typically cake-y cookies in texture and I’m a hardcore super chewy cookie girl but I do have space in my heart for all cookies ever so I am more than happy to say that these cookies surprised me greatly.
The base is just a regular cookie dough but the main difference is that we’re using only baking powder here instead of baking soda. This causes the cookies to puff up instead of spread out. 😀
I love alot of flavour in my cookies so brown sugar is a must and in this case, cocoa powder, vanilla and a splash of vinegar for that classic red velvet taste 😉 basically you just whip everything together in a bowl and pop in the fridge to cool for a while before baking.
The trick to these cookies is firstly to make sure to coat them entirely with icing sugar and I mean seriously coat them until they’re completely encased in the sugar powder. Secondly try your best to make sure that you don’t over bake them.
And finally…. the most IMPORTANT part of these cookies is that scrumptious Hershseys kiss that you push into the middle of each cookie right after you take them out of the oven 😉 the chocolate gets all melty and sauce-y I can’t even describe how delicious the entire combination is of the red velvet cookie and the chocolate sauce on top! soo GOOD!
My favourite way to eat these cookies is when they have had a chance to cool completey and are set but a couple of stolen warm ones never hurt anyone 😉
Enjoy my friends 😀
Red Velvet Kiss Crinkle Cookies
Makes up to 20 cookies.
- 1/4 cup (50gms) butter
- 1/2 cup (100gms) soft brown sugar
- 1/4 cup (50gms) white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food colouring, more if desired
- 1/4 teaspoon vinegar
- 1 1/3 cups (165gms) all purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Icing sugar to coat cookie dough balls
- Hersheys kisses
- In a bowl, whisk together flour, cocoa powder, baking powder and salt until well combined.
- In a mixing bowl, cream butter, add sugars and whisk until paled and combined.
- Add in eggs and vanilla whisking until combined. Add in vinegar and food colouring.
- Whisk in the flour mix only until just combined, take care not to over mix. Dough will be soft.
- Cover dough and chill for minimum 2 hours or overnight if you can.
- Remove cookie dough from the fridge and allow to sit for about 20 minutes or until you can scoop balls of dough. Preheat oven to 160C/325F.
- Take a scoop of cookie dough and roll around in a bowl of icing sugar until well combined. Do a double coating of icing sugar for each cookie to make sure the dough is completely covered.
- Place cookie balls onto a floured baking tray or baking paper. Bake until cookies are puffy but still appear soft in the middles, 8 – 11 minutes. Make sure not to over bake so cookies will be soft. Remove from oven slightly undercooked as they will continue cooking once taken out. Leave cookies on hot baking tray until slightly cooled, about 5 minutes then gently press a Hersheys kiss into the middle of each cookie. Place cookies on wire rack to cool for another 5 to 10 minutes before placing in an airtight container to cool completely.
Recipe by the dutch baker.