Red Velvet Crinkle Cookies
Red Velvet Crinkle Cookies requires about 47 minutes from start to finish. One serving contains 73 calories, 1g of protein, and 3g of fat. For 10 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. This recipe serves 90. 23 people have tried and liked this recipe. This recipe from Foodnetwork requires confectioners' sugar, cream cheese, unsalted butter, and raspberry liqueur. It can be enjoyed any time, but it is especially good for valentin day. With a spoonacular score of 1%, this dish is improvable. Similar recipes include Red velvet crinkle cookies, Red Velvet Crinkle Cookies, and Red Velvet Crinkle Cookies.
Servings: 90
Preparation duration: 35 minutes
Cooking duration: 12 minutes
Ingredients:
Confectioners' sugar, sanding sugar, small white nonpareils or finely chopped pistachios, for decorating
1 8-ounce package cream cheese, at room temperature
2 large eggs
2 tablespoons raspberry liqueur, such as Chambord
1 18.25-ounce package red velvet cake mix
6 tablespoons unsalted butter, at room temperature
Equipment:
oven
hand mixer
bowl
baking paper
baking sheet
Cooking instruction summary:
Heat oven to 375 degrees F. Beat the cream cheese and butter with an electric mixer on medium speed in a large bowl until fluffy, 2 to 3 minutes. Add the eggs, one at a time, beating well after each addition; mix in the raspberry liqueur. Sift the red velvet cake mix into the bowl and stir until completely blended and the mixture forms a dough. Cover and refrigerate at least 30 minutes. Line two baking sheets with parchment paper. Using your hands, roll 1 teaspoon of dough at a time into a ball, and then roll each ball in the desired decoration. Place the balls on the prepared baking sheet, about 3 inches apart. These will be baked in three batches, so it is best to keep the dough in the refrigerator while one batch is baking, and roll them right before they go into the oven. Bake until the cookies spread and the tops begin to crackle, 10 to 12 minutes. Cool the cookies on the baking sheet for 5 minutes, and then remove to a rack to cool completely.
Step by step:
1. Heat oven to 375 degrees F.
2. Beat the cream cheese and butter with an electric mixer on medium speed in a large bowl until fluffy, 2 to 3 minutes.
3. Add the eggs, one at a time, beating well after each addition; mix in the raspberry liqueur.
4. Sift the red velvet cake mix into the bowl and stir until completely blended and the mixture forms a dough. Cover and refrigerate at least 30 minutes.
5. Line two baking sheets with parchment paper. Using your hands, roll 1 teaspoon of dough at a time into a ball, and then roll each ball in the desired decoration.
6. Place the balls on the prepared baking sheet, about 3 inches apart. These will be baked in three batches, so it is best to keep the dough in the refrigerator while one batch is baking, and roll them right before they go into the oven.
7. Bake until the cookies spread and the tops begin to crackle, 10 to 12 minutes. Cool the cookies on the baking sheet for 5 minutes, and then remove to a rack to cool completely.
Nutrition Information:
covered percent of daily need
