Gluten Free Red Velvet Crinkles
Description
It’s Valentine’s week and these cookies are the perfect holiday treat! Red Velvet is a classic Valentine’s Day flavor and these cookies do not disappoint. Fudgy, soft and so festive! A twist on traditional chocolate crinkles with the same satisfying cracks. Enjoy!
- Gluten Free
- Vegetarian
- 15 minutes prep time
- 10 minutes cook time
- 60 minutes chill time
Recipe
Makes 28 one ounce cookies
2 cups (260g) gluten free flour blend
1/3 cup (33g) cocoa powder
1 1/2 teaspoons (7.5g) baking powder
1/2 teaspoon (3g) salt
1/2 cup (113g) softened butter
1 ounce softened cream cheese
3/4 cup (150g) brown sugar
1/2 cup (100g) sugar
2 eggs, room temperature
2 teaspoons (10ml) vanilla extract
1/2 teaspoon red gel food coloring
1/3 cup mini semi-sweet chocolate chips (optional)
granulated sugar for rolling
powdered sugar for rolling
1. In a medium bowl, sift together gluten free flour, cocoa powder, baking soda and salt. Set aside.
2. In large bowl, cream together butter, cream cheese and sugars for 2 minutes.
3. Add eggs one at a time, beating between additions. Beat until light and fluffy.
4. Add food coloring and vanilla and mix until combined.
5. Add dry ingredients in 2 increments and beat until combined.
6. Fold in mini chocolate chips if using.
7. Cover and refrigerate dough for at least 60 minutes.
8. Preheat oven to 350°F.
9. Once chilled, remove dough from refrigerator and roll into 2 tablespoon size (1 ounce) balls.
10. Add granulated sugar to small bowl and powdered sugar to another small bowl.
11. Roll the dough balls first in granulated sugar, then in powdered sugar. Make sure they are completely covered! You will want to use more powdered sugar than you think necessary to get the full crinkle effect.
12. Place on a cookie sheet lined with parchment paper or silicone baking mat about an inch and a half apart.
13. Bake for 10 minutes, until cookies have puffed up slightly and cracked. The inside of the cracks will still appear slightly gooey.
14. Allow cookies to cool for 10 minutes on baking sheets then transfer to a wire rack to cool completely. Enjoy!
Makes 28 one ounce cookies
Ingredients
2 cups (260g) gluten free flour blend
1/3 cup (33g) cocoa powder
1 1/2 teaspoons (7.5g) baking powder
1/2 teaspoon (3g) salt
1/2 cup (113g) softened butter
1 ounce softened cream cheese
3/4 cup (150g) brown sugar
1/2 cup (100g) sugar
2 eggs, room temperature
2 teaspoons (10ml) vanilla extract
1/2 teaspoon red gel food coloring
1/3 cup mini semi-sweet chocolate chips (optional)
granulated sugar for rolling
powdered sugar for rolling
1. In a medium bowl, sift together gluten free flour, cocoa powder, baking soda and salt. Set aside.
2. In large bowl, cream together butter, cream cheese and sugars for 2 minutes.
3. Add eggs one at a time, beating between additions. Beat until light and fluffy.
4. Add food coloring and vanilla and mix until combined.
5. Add dry ingredients in 2 increments and beat until combined.
6. Fold in mini chocolate chips if using.
7. Cover and refrigerate dough for at least 60 minutes.
8. Preheat oven to 350°F.
9. Once chilled, remove dough from refrigerator and roll into 2 tablespoon size (1 ounce) balls.
10. Add granulated sugar to small bowl and powdered sugar to another small bowl.
11. Roll the dough balls first in granulated sugar, then in powdered sugar. Make sure they are completely covered! You will want to use more powdered sugar than you think necessary to get the full crinkle effect.
12. Place on a cookie sheet lined with parchment paper or silicone baking mat about an inch and a half apart.
13. Bake for 10 minutes, until cookies have puffed up slightly and cracked. The inside of the cracks will still appear slightly gooey.
14. Allow cookies to cool for 10 minutes on baking sheets then transfer to a wire rack to cool completely. Enjoy!