Red Velvet Crinkles Sandwich
Red Velvet Crinkles with cream cheese filling sandwiched between? Why not! A delicious twist on these well-loved crinkle cookies.
Servings: 24 crinkles
Calories:
Ingredients
For red velvet crinkles
- 375 grams or 2 cups +2 tbsp all-purpose flour
- 25 grams or 1 tbsp cocoa
- 2 tsp baking powder
- ¼ tsp baking soda
- 1 tsp salt
- 1 cup granulated sugar
- 3 tbsp vegetable oil
- 2 tbsp softened butter
- 1 tbsp milk
- 3 eggs
- 1 tsp vanilla extract
- ½ tsp red food coloring
For cream cheese frosting
- 100 grams soften butter
- 120 grams cream cheese
- 1 cup sifted powder sugar
- 1 tsp vanilla
Instructions
Preparing dry ingredients
- In a mixing bowl sift the flour, cocoa, baking powder, baking soda, and salt then set aside.
Preparing wet ingredients
- In a different bowl pour the oil, soften butter then whisk until incorporated. Add sugar then whisk. Add the egg one at a time then beat until all combined. Mix-in the milk and food coloring then whisk.
Making the dough
- Gently add the dry ingredients in 3 batches to the wet ingredients. Carefully fold with a rubber spatula until there are no more traces of flour. NOTE: Don’t mix too much or else your cookie will come out hard.
- Chill the dough for 1 hour or overnight in the fridge. While resting the batter you can make the cream cheese filling.
Making the cream cheese filling
- In a bowl, place the softened butter then whisks until light in color. Add the cream cheese then whisk again until fluffy. Tip in the powder sugar gradually while whisking until well incorporated. Lastly, add the vanilla then mix and set aside.
Baking the red velvet crinkles
- Prepare baking sheets with parchment paper lining. Preheat oven at 180°C or 350°F
- Remove dough from the refrigerator and prepare powdered sugar in a bowl.
- Scoop dough out with ice cream scoop or oiled hands, shape into medium balls (about 2 1/2 Tbsp each).
- Roll cookie dough balls into powdered sugar and evenly coat. Transfer to the parchment paper-lined baking sheets, then bake in preheated oven 10 - 12 minutes.
- Allow resting on cookie sheet for several minutes then transfer to a wire rack to cool completely. When cool to touch, spread cream cheese frosting on one cookie and top with another. Bon appetit!