Chocolate Chip Red Velvet Crinkle Cookies Recipes

RED VELVET CRINKLE COOKIES

Steps:

• In a separate bowl whisk together dry ingredients: flour, granulated sugar, cocoa, baking powder and salt, set aside.
• Mix cream cheese and butter until smooth, beat in the egg and food coloring.
• Add dry ingredients and mix until the dough comes together.
• Cover the dough with plastic wrap and chill for at least 2-3 hours.
• Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
• Place the powdered sugar in a bowl.
• Roll about 1 tablespoon dough into balls.
• Roll the dough balls in the powdered sugar and place on the baking sheets (3 inches apart). Bake 10 to 12 minutes (until the edges of the cookies are set, but do not over baked or they will be too dry).
• Transfer the cookies to racks and cool completely
• You can store them in airtight container for up to 3 days.

RED VELVET CRINKLE COOKIES

Steps:

• Preheat oven to 375 degrees F. Melt butter; set aside to cool. Place powdered sugar and cornstarch in shallow dish. Mix with a fork to blend.
• Place cake mix, cooled butter, eggs and lemon zest in large mixing bowl. Mix by hand until well blended and a dough forms.
• Form dough into 1-inch balls and roll in powdered sugar. Place on cool, ungreased baking sheets about 2 inches apart.
• Bake, 1 sheet at a time, in center of oven for 9 to 11 minutes or until set. Cool 1 minute. Transfer to wire rack to cool completely.
• Store in airtight container with wax paper or parchment separating layers.

RED VELVET CHOCOLATE CHIP COOKIES

Steps:

• Whisk flour, cocoa powder, baking soda, baking powder, and salt together in a bowl.
• Beat butter with an electric mixer until fluffy, about 2 minutes; beat in brown sugar and white sugar until smooth, about 1 minute. Beat egg, milk, and vanilla extract into butter mixture; beat in food coloring until uniformly colored.
• Stir flour mixture into butter mixture gradually with electric mixer on low speed until combined; stir in 1 cup chocolate chips. Cover bowl with plastic wrap; place in the refrigerator for 1 hour or up to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Roll dough into 2-inch balls; place on prepared baking sheets and flatten slightly.
• Bake in the preheated oven until edges are lightly browned, about 10 minutes. Sprinkle cookies with a few additional chocolate chips; allow to cool completely.

CHOCOLATE CHIP RED VELVET CRINKLE COOKIES

Steps:

• In a mixing bowl, cream together butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Stir in milk, vanilla, vinegar and food coloring, mixing well.
• Combine flour, cocoa powder, baking powder, baking soda and salt in a small bowl. Whisk all ingredients.
• Slowly add dry ingredients to wet ingredients, stirring just until combine. Mix in chocolate chips. Cover with plastic wrap and chill for 2 hours.
• Preheat oven to 350. Line baking sheets. Pour 1 cup of powdered sugar in a shallow bowl. With buttered hands roll dough into 1 1/2 in balls. Bake for 12-14 minutes or until cookies have cracked and edges are set. Let cookies rest on baking sheet for 2 minutes before removing to cooling racks.

RED VELVET CRINKLE COOKIES

Steps:

• Mix flour, cocoa powder, baking powder and salt in medium bowl. Set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, food color and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate 4 hours.
• Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in confectioners' sugar mixture to completely coat. Place 2 inches apart onto baking sheets sprayed with no stick cooking spray.
• Bake 10 to 12 minutes or until cookies are puffed. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.