Elizabeth Ries is back with the Twelve Days of Cookies! First up, Sarah Kieffer walks thru her Red Velvet Crinkle Cookie recipe. We paired this classic Christmas Cookie with our Egg Nog Ice Cream! Pick a pint up at our Parlor in Woodbury or ship nationwide on Goldbelly.
MAKES ABOUT 20 COOKIES
1 ½ cups [213 g] all-purpose flour
1 teaspoon baking powder
1/8 teaspoon baking soda
¾ cup [150 g] plus 3 tablespoons granulated sugar
½ cup [100 g] light brown sugar
2 large eggs plus 2 large egg yolks, at room temperature
1 tablespoon canola oil
1 tablespoon Red Velvet Bakery Emulsion or red food coloring
1 teaspoon pure vanilla extract
½ teaspoon salt
4 tablespoons [57 g] unsalted butter
3 oz [85 g] semisweet or bittersweet chocolate
¼ cup [25 g] cocoa powder
½ cup [60 g] confectioners’ sugar
In a small bowl, whisk together the flour, baking powder, and baking soda.
In a large bowl, whisk together ¾ cup [150 g] of the granulated sugar, the brown sugar, eggs, egg yolks, canola oil, Red Velvet Bakery Emulsion, vanilla, and salt.
Place the butter and chocolate in a small, heavy-bottom saucepan over low heat and melt together, stirring frequently to prevent the chocolate from scorching. Continue cooking until the mixture is smooth. Off the heat, add the cocoa powder to the chocolate and whisk until completely combined, about 45 seconds (the mixture will be thick).
Add the warm chocolate-butter mixture to the egg mixture and whisk together until combined. Add the flour mixture and use a rubber spatula to mix gently until combined. Cover the dough and chill the mixture for at least 6 hours and up to overnight.
Adjust an oven rack to the middle position and preheat the oven to 350°F [180°C]. Line three sheet pans with parchment paper.
In a small bowl, combine the confectioners’ sugar and the remaining 3 tablespoons of granulated sugar. Scoop the dough into 1 ½ tablespoon portions (see note) and roll the dough in the sugar mixture. Place eight cookies on each sheet pan and bake one pan at a time, rotating halfway through baking. Bake until the edges are set and the cookies are puffed but still soft in the center, 12 to 14 minutes. Move the sheet pans to a wire rack and let the cookies cool to room temperature. Cookies can be stored in an airtight container at room temperature for up to 3 days.
The dough is very sticky, so using a cookie scoop works best here; I like to drop the dough balls into the powdered sugar and then gently roll them. Once they are covered, they are easy to pick up. If you don’t have a cookie scoop, you can refrigerate the dough for 15 minutes or so to help it scoop more easily.
Reprinted from Baking for the Holidays: 50+ Treats for a Festive Season by Sarah Kieffer with permission from Chronicle Books, 2021. Photographs © Sarah Kieffer.