Red Velvet Cream Cheese Crinkle Cookies

The recipe Red Velvet Cream Cheese Crinkle Cookies can be made in roughly 4 hours and 30 minutes. Watching your figure? This lacto ovo vegetarian recipe has 153 calories, 2g of protein, and 5g of fat per serving. For 21 cents per serving, you get a hor d'oeuvre that serves 24. It will be a hit at your valentin day event. 1495 people were glad they tried this recipe. It is brought to you by The Little Kitchen. If you have unsalted butter, granulated sugar, cream cheese, and a few other ingredients on hand, you can make it. With a spoonacular score of 12%, this dish is not so great. If you like this recipe, take a look at these similar recipes: Red velvet crinkle cookies, Red Velvet Crinkle Cookies, and Red Velvet Crinkle Cookies.

Servings: 24

Preparation duration: 20 minutes

Cooking duration: 10 minutes

 

Ingredients:

1 1/2 teaspoons baking powder

1/3 cup cocoa powder

2 ounces cream cheese, softened

2 large eggs

2 1/4 cups flour

1 1/2 cups granulated sugar

1/2 cup powdered sugar

1 1/2 to 2 teaspoons McCormick® Red Food Color

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened

1 teaspoon McCormick® Pure Vanilla Extract

Equipment:

mixing bowl

spatula

hand mixer

oven

baking paper

baking sheet

Cooking instruction summary:

Place flour, cocoa powder, baking powder and salt into a medium-sized mixing bowl. Mix with a rubber spatula and set aside.Mix butter and cream cheese in a large mixing bowl with an electric hand mixer. Add sugar and cream for about 1 to 2 minutes. Add eggs, red food color and vanilla extra and mix well. Add flour-cocoa mixture in two batches and mix with rubber spatula until incorporated. Refrigerate cookie dough for 4 hours.Heat oven to 350°F. Using a 1 1/2 Tablespoon cookie scoop, portion out dough and roll into balls. Roll in powdered sugar until it's completely covered. Bake on a baking sheet covered with parchment paper for about 9 to 10 minutes. Pull parchment paper from baking sheet with cookies and place on wire cooling racks. Allow to cool completely before storing in an airtight container.

 

Step by step:


1. Place flour, cocoa powder, baking powder and salt into a medium-sized mixing bowl.

2. Mix with a rubber spatula and set aside.

3. Mix butter and cream cheese in a large mixing bowl with an electric hand mixer.

4. Add sugar and cream for about 1 to 2 minutes.

5. Add eggs, red food color and vanilla extra and mix well.

6. Add flour-cocoa mixture in two batches and mix with rubber spatula until incorporated. Refrigerate cookie dough for 4 hours.

7. Heat oven to 350°F. Using a 1 1/2 Tablespoon cookie scoop, portion out dough and roll into balls.

8. Roll in powdered sugar until it's completely covered.

9. Bake on a baking sheet covered with parchment paper for about 9 to 10 minutes. Pull parchment paper from baking sheet with cookies and place on wire cooling racks. Allow to cool completely before storing in an airtight container.


Nutrition Information:

Quickview
152k Calories
2g Protein
5g Total Fat
24g Carbs
0% Health Score
Limit These
Calories
152k
8%

Fat
5g
8%

  Saturated Fat
3g
20%

Carbohydrates
24g
8%

  Sugar
15g
17%

Cholesterol
28mg
9%

Sodium
39mg
2%

Get Enough Of These
Protein
2g
4%

Selenium
5µg
8%

Manganese
0.13mg
6%

Vitamin B1
0.1mg
6%

Folate
24µg
6%

Vitamin B2
0.09mg
5%

Phosphorus
50mg
5%

Iron
0.82mg
5%

Vitamin B3
0.73mg
4%

Vitamin A
172IU
3%

Copper
0.07mg
3%

Fiber
0.72g
3%

Magnesium
9mg
2%

Calcium
20mg
2%

Potassium
66mg
2%

Zinc
0.24mg
2%

Vitamin B5
0.14mg
1%

Vitamin D
0.17µg
1%

Vitamin E
0.17mg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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