The second day of holiday baking presents the red velvet crinkle cookies. These cookies are visually stunning with powered sugar, like fresh snow, covering the red velvet marbling over the surface. They look so festive and lovely to the eye.
I have not made any red velvet cakes or cookies before. These cookies turn out fine, not perfect, in my first trial. They are easier to make than I’ve thought. That surprises me! The real charm is the delicious red velvet flavor and the crispy texture. I’m glad to report that the flavor is as equally outstanding as its look. This recipe is a keeper, for sure.
INGREDIENTS: Besides the usual three fundamental ingredients for cookies of sugar, butter and flour. The extra flavor component comes from cocoa powder. The chocolaty note adds richness and depth of flavor.
The addition of eggs and baking powder changes the nature of the cookie, both helping to give it a softer and airier crumb. Most importantly, the defining character of a red velvet cookie comes from the red food coloring and the leaveners (both baking powder and baking soda) and the confectioners’ sugar.
RATIO: The classic short sweet dough (for a short bread cookie) is one part sugar, 2 parts fat and 3 parts flour. This is what Michael Ruhlman calls the 1-2-3 cookie dough which generally gives you the essence of a plain cookie. The red velvet crinkle cookie ratio has roughly four times (4-2-3) as much sugar than the 1-2-3 cookie dough, using a combination of granulated and confectioners’ sugar. Increasing the sugar ratio results in a crispier texture as well as giving the cookie its crinkle look.
METHODS: Start with creaming butter and sugar in a stand mixer. Gradually add eggs and the dry ingredients until you get a uniform dough. This is the same method as making the classic cookie dough. What comes next is trickier — but an important process in constructing the crinkle cookie. Two things are required to get the best crinkly effect on these cookies:
First, use the right ratio of leaveners (baking powder and baking soda). This causes the cookies to rise, then collapse quickly, which creates those visible cracks on the surface.
Second, don’t skimp on the confectioners’ sugar! This recipe calls for two generous dustings before heading into the oven. If the cookies aren’t generously coated, they will absorb all the sugar as they bake.
The New York Times
TEXTURE: The cookie has a crispy exterior and a tender crumb like that of a cake. The deep veins along the surface add another element of crunch.
SPECIAL NOTES: I use up all the red coloring I can find in my pantry; I wish I have more to add. The dough should look bright blood red. Mine looks more orangey than I’ve intended. A deeper and darker shade of red would accentuate the contrasting tone of red and white, in my opinion. Be Bold!
Red Velvet Crinkle Cookies
Ingredients
- 1 cup/225 grams unsalted butter (2 sticks), at room temperature
- 1⅓ cups/265 grams granulated sugar
- 2 large eggs
- 1 to 1½ tablespoons red food coloring, preferably liquid
- 2 teaspoons vanilla extract
- 2¾ cups/350 grams all-purpose flour
- 3 tablespoons cocoa powder
- 2 teaspoons baking powder
- ¾ teaspoon fine sea salt
- ½ teaspoon baking soda
- 1⅓ cups/165 grams confectioners’ sugar, plus more as needed
Instructions
Heat the oven to 325 degrees. Line two baking sheets with parchment paper.
CREAM BUTTER & SUGAR: In the bowl of a stand mixer fitted with the paddle attachment (or in a medium bowl with an electric mixer), cream the butter and granulated sugar on medium speed until light and fluffy, 3 to 4 minutes.
ADD EGGS: Reduce the speed to low, and add the eggs one at a time, scraping down the sides of the bowl after each addition. Add the food coloring and vanilla, and mix until well combined. Scrape down the sides of the bowl.
MIX WITH DRY INGREDIENTS: In a medium bowl, whisk together the flour, cocoa powder, baking powder, sea salt and baking soda. Add half the flour mixture to the wet ingredients in the mixing bowl, draping a kitchen towel over the mixer and bowl to contain the flour cloud if desired, and mix well. Repeat with the remaining flour mixture. Scrape down the sides of the bowl.
SCOOP & ROLL DOUGH IN SUGAR: Pour the confectioners’ sugar into a shallow bowl. Scoop the dough into heaping 2-tablespoon scoops (about 30 grams each) and roll into balls. Roll the dough balls in the confectioners’ sugar until thickly coated all over. (You shouldn’t be able to see any of the dough peeking through.)
DUST DOUGH BALLS WITH THICK LAYER OF SUGAR: Transfer to the prepared baking sheets, leaving at least 2 inches of space between each cookie to allow room for the cookies to spread. Spoon the remaining confectioners’ sugar from the shallow bowl into a sifter, and sift the sugar generously over the cookies until they are well covered. You want a solid layer, about ⅛-inch thick, of sugar on top for maximum crinkle effect. (If the cookies are not thickly coated, the sugar will simply be absorbed into the dough during baking.)
BAKE: Transfer the cookies to the oven, one sheet at a time, and bake until the cookies are set and the surface is crackly, 12 to 15 minutes. Cool completely on the baking sheet.
Notes
https://cooking.nytimes.com/recipes/1020870-red-velvet-crinkle-cookies?searchResultPosition=2
No Comments