Red Velvet Crinkle Cookie

The perfect mix between a crunchy cookie and a gooey cookie. These red velvet crinkle cookies will blow your mind with excellent texture and flavours. These are oil-based cookies that melt in your mouth, and they are the ideal holiday dessert. You can make them in bulk and ahead of time. They give the satisfaction of a perfect crunch and indulge you with the soft gooey centre.

Serves: 24

Ingredients

2 cups Flour

⅓ cup Cocoa powder

1 tsp Baking powder

¼ tsp Baking soda

Pinch of Salt

2 Eggs

2 tsp Vanilla extract

1 cup Brown sugar

½ cup Granulated sugar

1 ¼ cup Olive oil

1 tsp Red gel food colouring

1 cup Granulated sugar

1 cup Powdered sugar

Method

Step 1

Sift flour, baking powder, baking soda, and salt in a bowl. Whisk all the ingredients together.

Step 2

To a bowl, add olive oil and brown sugar. Beat both together on medium speed till fully incorporated. Then add granulated sugar and do the same.

Step 3

Now add one egg at a time and beat until mixed in. Then add vanilla extract and do the same. Scrape the bowl down and beat for 30 seconds.

Step 4

Now add ⅓ of your dry ingredients and beat until just mixed in. Repeat until all the dry ingredients are combined. Cling wrap the bowl and place it in the refrigerator overnight.

Step 5

In two separate bowls, add granulated and powdered sugar—Preheat the oven to 160°c. Line a baking tray with parchment paper.

Step 6

Take the dough out of the refrigerator and roll it into 1-inch balls. Coat the cookie balls with granulated sugar and then with powdered sugar. Place the cookie dough balls on the baking tray at a distance of 3 inches.

Step 7

Place the tray in the oven and bake for 10-12 minutes. Then take the cookies out of the oven and let them rest for 15-20 minutes, then serve.

Tips

1. Sift all the dry ingredients to avoid lumps in the cookie dough.

2. Oil and sugar combined might all be a little runny, but don't worry.

3. The cookie dough has to be rested overnight to deliver the perfect taste and texture.

4. If you're in a hurry, refrigerate the dough for at least 4 hours or as long as possible.