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:

Equipment:

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:

covered percent of daily need