Holiday Crinkle Cookies
Jingles bells are ringing..!!! Christmas lights are blinking..!!!! It’s almost Santa time and I just can’t wait anymore. Kicking off my holiday baking with some red velvet and grinch crinkle cookies. I have a thing for baking anything red velvet and crinkle cookies are the new kids on the block. Talking about crinkle cookies, it’s a chewy and delicious cookie that has a delicate crinkled crust dusted with a touch of powdered sugar. It’s ooey chewy goodness makes it a perfect steal for holiday baking.
Initially my plan was to make an all red velvet cookie batch for us and Santa. But, that’s when I remembered about the old grinchy Grinch on the mountain whose heart is two sizes too small and who comes to steal the Christmas. I didn’t want him to steal my Christmas so I made him some grinchy green crinkle cookies.
Hope Santa will bring you (and me) a sleigh full of gifts, happiness and a great holiday season to cherish.!!!
Here’s what you need:
- All purpose flour – 1⅓ cup
- Granulated white sugar – ⅔ cup
- Eggs – 2 nos (at room temperature)
- Cocoa powder – 3 Tbsp
- Confectioner Sugar – ½ cup
- Unsalted Butter – ¼ cup (at room temperature)
- Baking powder – 1 tsp
- Vanilla extract – 1 tsp
- Salt – ¼ tsp
- Food Coloring – red and green colors
- In a mixing bowl add flour, cocoa powder, baking powder and salt and whisk together for few seconds and set aside
- In a bowl of an electric stand mixer fitted with paddle attachment, add butter & sugar and beat until it’s light and fluffy. Then add eggs (one at a time) and vanilla extract to the mixture and mix it until creamy and smooth.
- With the mixer running on low speed slowly add the dry ingredients (from step 1) to the bowl scraping sides as necessary until everything is mixed together
- Add food color (as required) to the above mixture to get the desired color.
- Note: I have divided the whole batter into two portions. Mixed half with red color for red velvet and other half with green for grinch cookies.
- Place the above dough in a bowl, cover it and refrigerate for at least 4-5 hours or overnight for best results
- Preheat the oven to 350℉
- Line the baking sheet/tray with parchment paper and set aside
- Remove the dough from the refrigerator and shape it into a one-inch (or desired size) balls
- Note: Make sure the refrigerated dough is firm enough to get the right texture
- Generously coat the dough in confectioner/powdered sugar and place them on a parchment lined baking sheet/tray
- Bake it for about 10-12 minutes or until cookies are puffed.
- Cool on baking sheets for 2 minutes. Remove to wire racks and cool completely.
- If your cookies are spreading too thin put them back in the refrigerator for 10-15 minutes before baking
- You can top the cookies with chocolate chips or sprinkles for added flavors
Happy cooking !! ♥♥