Red Velvet Crinkle Cookies
# Red Velvet Crinkle Cookies
Let’s cooking #WithMe while #StayAtHome.
I found this recipe on CookPad written by our lovely Mommy: Mrs. Fitri Sasmaya.
Her recipe is great, easy to follow and fail-safe.
But it's just due to my own mistake that using dusting sugar instead of powdered one, so I failed on my first experiment.
Then finally I got it right on my 2nd trial …
Thank you so much my dear Mrs. Fitri, I hope you will always stay healthy and God blessed you with happiness, Amen.
Ingredients
The Dry Ingredients
120 grams or about 8 tablespoons Pastry flour.
* 8 to 10 grams or about 1 tablespoon Cocoa (Chocolate) powder
* ¼ teaspoon Salt
* ½ teaspoon baking powder
The Wet Ingredients
50 grams or about 4 tablespoons butter or Margarine (I use Cake & Cookies, sometimes margarine + BOS)
* 65 grams or about 4 tablespoons Fine Granulated Sugar (Or Castor Sugar)
* 1 egg
* ½ teaspoon vanilla paste or can be replaced with ¼ teaspoon vanilla powder
* ½ teaspoon red chili food coloring (or strawberry red)
The Ingredients for Sprinkle
An adequate amount of icing sugar (It should be the ordinary powdered sugar, not the dusting one), for dressing (70-80 gr is enough)
Note it …!
For the use of the margarine, if you wish to get even more premium results.
It can be replaced with full butter.
In my opinion, cookies with the use of full butter are definitely more delicious and more fragrant.
For the weight of Red Velvet Cookies, it is better to get it heavy, at least 15 grams.
In the original recipe, it’s made at 18 gr.
Because if the cookies are mini-sized, the cookies cannot handle the sweetness of the powdered sugar used for its dressing.
So it tastes too sweet.
Same with other types of cookies, when it’s baked inside and out, and packed tightly. It can last a minimum of 2 to 3 months.
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