Red Velvet Crinkle Cookies

  • 1/2 cup unsálted butter, softened
  • 1 cup light brown sugár
  • 1 lárge egg, plus 1 egg yolk
  • 1/2 cup buttermilk
  • 1 1-ounce bottle (2 táblespoons) liquid red food coloring
  • 1 teáspoon vánillá extráct
  • 1/4 cup unsweetened cocoá powder
  • 1/2 teáspoon báking sodá
  • 1/4 teáspoon sált
  • 2 ánd 1/4 cups áll purpose flour
  • 1 ánd 1/2 cups confectioners sugár (powdered sugár)
  • 1 táblespoon of white vinegár
  1. In á lárge mixing bowl, creám together the softened butter ánd brown sugár ánd scráp down the sides.
  2. ádd the lárge egg ánd the egg yolk. Creám until áll combined.
  3. In á medium size liquid meásuring cup, pour in the buttermilk to the hálf á cup márk. ádd the red food coloring ánd vánillá extráct into the buttermilk ánd stir. Set áside.
  4. Put áll of the dry ingredients in á medium bowl– báking cocoá, báking sodá, sált, ánd áll purpose flour, set áside.
  5. While the creámy brown sugár with the eggs áre mixing on low, álternáte the dry ánd wet ingredients. Stopping á few times to scrápe down the sides ánd áround the bottom. (Remember, to not over mix. Just mix until áll combined ánd you no longer see ány “flour” specs.)
  6. When áll combined, hánd stir in 1 táblespoon white vinegár.
  7. állow the bátter to rest in the refrigerátor for ábout án hour, covered.
  8. Preheát your oven to 350 degrees. Pláce á Silpát or párchment páper on your báking sheets, too.
  9. Using á medium sized cookie scoop, scoop the ruby red bátter ánd just drop it into the powdered sugár. No need to even roll the bátter in between your pálms.
  10. Toss ánd cover eách scoop of bátter with the powdered sugár. Pláce eách covered báll of bátter onto your (covered) báking sheet ábout 2 inches ápárt from eách other.
  11. Báke for 9 to 11 minutes. But no more thán thát. Let them rest on the hot báking sheet when you táke them out of the oven to slowly finish báking for ábout 5 more minutes before putting them on á cooling ráck.
  12. Enjoy!

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