Red Velvet Crinkle Cookies Food Network

Red Velvet Crackle Cookies Recipe Food Network

WebNov 16, 2016 · Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Whisk the flour, …

1. Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Whisk the flour, cocoa powder, baking powder and salt in a medium bowl; set aside.
2. Whisk the eggs, vegetable oil and food coloring in a large bowl; whisk in the granulated sugar and melted white chocolate until smooth. Stir the flour mixture into the egg mixture with a wooden spoon until combined. Transfer the dough to a piece of plastic wrap and pat into a rectangle; tightly wrap and refrigerate until firm, at least 2 hours or overnight.
3. Position racks in the upper and lower thirds of the oven and preheat to 300 degrees F. Line 2 baking sheets with parchment paper. Put the confectioners' sugar in a bowl. Roll tablespoonfuls of dough into balls; toss the balls in the confectioners' sugar to coat. Slightly flatten the balls, then dip again in the confectioners' sugar. Arrange the cookies 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are puffed and firm, 16 to 18 minutes. Let cool completely on the baking sheets.

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Red Velvet Crinkle Cookies Nora Cooks

WebFeb 7, 2021 · Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper. In a large bowl, add the melted vegan butter and …

1. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
2. In a large bowl, add the melted vegan butter and sugar. Stir with a wooden spoon until well combined and smooth. Add the ground flax seeds, soy milk, vanilla and red food coloring. Stir or whisk well to combine.
3. Sift in the flour, cocoa powder, baking powder and salt using either a sifter or fine mesh strainer. Stir until combined with the wet ingredients and a soft dough is formed.
4. Fill one small bowl with the granulated sugar and another with the powdered sugar. Using a cookie scoop (or spoon), scoop 1 1/2 tablespoon sized balls of dough. Roll the ball in the granulated sugar first, then in the powdered sugar very generously, covering all sides. The more powdered sugar, the prettier the cookies will be.

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