Confused by the name? Thinking something is missing? You’re right! “Red” is purposely left out. As I created this recipe based off a dessert favorite, I realized that I could still make a delicious snack that had the same taste and texture as the classic without the addition of red food coloring. Although a few drops of food coloring are most likely harmless, it really contributes nothing in this recipe except a pretty color. Think of these in any way you wish and hopefully you enjoy them without the added concern of food coloring.
These cookies came about because many of you have been asking for a sweet snack. Most pregnant women can have a sweet snack to satisfy a craving- those who are diabetics have to be a little more selective about their choice of snack. Although I encourage healthier options like fruit, vegetables, or nuts, there is no denying that sometimes chocolate is just what you need. What I did with this recipe is use simple ingredients and kept the cookie size deliberately small. I purposely use a small ice cream scoop so the cookies are the same shape each time. When baked, they are the perfect bite size portion.
Like the original, these cookies have a hint of chocolate thanks to the use of cocoa powder. They’re not overly sweet and the simple coating of powdered sugar balances the slight bitterness of the cocoa powder. These cookies stay moist and keep for days in an air tight container or frozen in the freezer. They are perfect for a mid afternoon treat or have two as a simple dessert. Like other sweet snacks, its all about portion and balance- a few of these go a long way.
These cookies are simple to make and your whole family can enjoy them. The dough does not need to be frozen so the cookies spread out slightly while they’re cooking.- you just roll the dough into balls, roll them in the powdered sugar and then drop them on a baking sheet. They make a great gift! Try these the next time you’re craving something with chocolate!
Velvet Krinkle Cookies
Makes about 30 cookies
1/2 cup unsalted butter, softened
3/4 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 cups all purpose flour, sifted
1/3 cup unsweetened cocoa powder
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup powdered (Confectioner’s) sugar for rolling
- Preheat the oven to 350. Line baking sheets with parchment or a silicone mat and set aside
- In a medium bowl, combine the flour, cocoa powder, baking powder and salt. Set aside
- Cream the butter and sugars in a stand up mixer until light and fluffy, scraping the sides of the bowl frequently. Add the eggs one at a time, beating the mixture between each addition. Add the vanilla and combine.
- Add the dry ingredients to the wet ingredients, about 1/3 at a time, and beat to combine
- Pour the powdered sugar into a separate bowl
- Using a 1 inch ice cream scoop, roll level portions of the cookie dough into a ball. Roll the ball lightly in the powdered sugar and place on the prepared baking sheet, about an inch apart
- Bake for 10 minutes. Remove from oven and allow to cool for 1-2 minutes. Move cookies to a cooling rack and allow to cool completely.
Photo Credit: David Gilsenan