These red velvet crackle cookies are variation of the traditional chocolate crackle cookies. The addition of the buttermilk powder in the coating is optional but helps give the coating a creamy tangy flavor reminiscent of cream cheese frosting. If you want a more intense red color, increase the food coloring to 2 teaspoons.
Course Dessert, Snack
Cuisine American
Keyword christmas, cookies, holidays
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Chill Time 1 hourhour
Servings 36
Calories 80kcal
Author Irvin
Ingredients
Dough
1 1/4cupgranulated sugar250 g
1/4cupunsalted buttermelted 57 g
1tablespooncocoa powdernatural not Dutch-processed
Place the sugar, melted butter, cocoa powder, vanilla, baking powder, and salt in the bowl of a stand mixer, fitted with a paddle attachment. Mix the ingredients together until uniform in color and clings to the side of the bowl.
Add the eggs, milk, and red food coloring. Mix until incorporated. Scrape down again.
Add the flour and mix slowly, turning the mixer on and off if necessary, until the flour is absorbed. Scrape down the sides and bottom of the bowl with a spatula, the increase the speed and mix until everything is thoroughly incorporated. The dough will be very loose.
Place a piece of plastic wrap on your counter or table and scrape the dough onto it. Wrap tightly, pushing and spreading the dough into a rectangle after you wrap it tightly. Place in the refrigerator for one hour, or preferably overnight.
Once the dough has chilled, preheat the oven to 350°F. Line a baking sheet with a silicon baking mat or parchment paper. Combine the powdered sugar with the buttermilk (if using) in a medium bowl. Place the granulated sugar in a different bowl.
Divide the dough into 4 pieces. Then divide each 4 sections into 9 pieces. Take one piece and roll it in your hand into a ball.
Roll the ball in the granulated sugar until coated. Then place in the powdered sugar and roll until completely coated.
Place on the baking sheet and repeat, making sure the cookies are placed 2 inches apart from each other.Once the pan is filled, bake the cookies for 10 to 12 minutes, or until they are just set. Don’t overbake. Let the cookies cool on the pan for 5 minutes, then move to a wire cooling rack.