Ahoy everyone! If you still need a Christmas baking recipe idea, look no further, for I shall now give you my final Christmas baking recipe of the year! These are some good Red Velvet Crinkle Kisses Cookies!
For a brief description, these cookies are like red velvet-like brownie balls that are cakey and chewy, with this really mouthwatering melty center ( because of the hershey’s kiss! ), making it a really delightful Christmas treat! Bonus points if you use a peppermint kiss!
If you have baked Chocolate Crinkle Cookies before, you would have understand that this too is a really simple and straightforward recipe! There’s no special or odd baking magic conjured just for these cookies.
For those who have never tried these cookies before, you might find these cracks weird looking, but it is exactly these cracks that characterize these
cookies! Without the cracks, they won’t be crinkle cookies anymore! People will only acknowledge and eat them as Crinkle Cookies only with the cracks. So fret not when you see that crack-y outcome! You are doing it right, and your family and friends will definitely be impressed!
On a fun side note, the cracks are caused by the addition of a relatively ample amount of baking powder, allowing for the rise and eventually causing these cracks!
Personally, I also feel that the flavour balance is really good here, although you can adjust it according to your preference. I suggest sticking to the recipe for now, and then altering it according to your preferences after which. There hasn’t been any disapproval for this combination that I am putting out for all of you in the recipe below!
My favourite part comes here: the addition of the Hershey kiss! I add it right after the baking in order to produce that slightly melty effect. What does that all mean? It means these chocolate-y goodness will melt in your mouth!
Apart from which, there’s really no other special points except that I personally prefer to underbake them for them to be more moist on the inside. The timing provided by me is geared for a slightly underbaked cookie.
One might ask, hey Javier, what if they are still raw?!
Well, my answer to that is that you should leave them to cool on the hot baking tray that you used to bake them with, to allow the heat from the baking tray to continue cooking these cookies very slightly despite them being already out of the oven!
Also, I like to go around to ask people if they want kisses, when I actually meant these cookies :p Hehe!
Sorry for my nagging, but one last thing!
I wish whoever who is currently reading this, a Merry Christmas, and a joyous holiday 🙂
Without further ado, the Red Velvet Crinkle Kisses Cookies recipe!
Red Velvet Crinkle Kisses
by Javier Tan December-23-2017
The recipe perfect for a cheeky baker who likes to go around the party asking if they want a kiss, but he actually meant THESE kisses!
- 1 and 1/2 Cup or 180g All Purpose Flour
- 3 Tablespoons + 1 Teaspoon or 25g Cocoa Powder
- 1 Teaspoon or 4g Baking Powder
- 1/4 Teaspoon or 1.4g Table Salt
- 1/2 Cup or 100g Granulated Sugar
- 1 Teaspoon or 5ml Vanilla Extract
- 2 Eggs, Large, 55g each, Room Temperature
- 1/3 Cup or 75g Unsalted Butter, Softened at Room Temperature
- 1/2 Cup or 100g Powdered Sugar
- Red Food Colouring, to Preference
- Set aside the baking powder, cocoa powder and all purpose flour in a bowl ( to be sifted in later ).
- Beat the room temperature butter fro a minute or so to loosen it up, and then cream it together with the two sugars until light and fluffy.
- Add in the two eggs, beating the batter with each addition of the egg until there are no longer dark yellow streaks of egg yolk.
- Add in the salt and vanilla extract and mix until well incorporated. Add in the red food colouring as well until you achieve the desired colour intensity.
- Sift in the dry ingredients into the main batter and mix well until there are no longer any lumps of dry ingredients visible.
- Refrigerate the batter for at least about two hours to allow it to harden slightly, allowing it to be more manageable when you bake them later.
- When ready to bake, preheat your oven to 180 degrees C or 350F, line your baking trays with parchment paper and unwrap the kisses.
- Prepare a shallow bowl of powdered sugar and set aside.
- Use 2.5 teaspoons or about 22g of batter, shape it into a ball using your hands and coat well with powdered sugar, set aside at the baking tray. Repeat for the rest.
- Bake for about 9-11 minutes, or until nicely cracked.
- Once out of the oven, let it cool for a minute and then start placing the kisses on the center of the cookies, squishing the cookies down slightly.
- Cool for about 30 minutes at room temperature before serving.
- Serve and Enjoy!
- Prep time: 30 mins
- Cook time: 30 mins
- Total time: 1 hour
- Yield: 24 Cookies
- Store well at room temperature in a container for up to 4 days. I stored them in a single layer as the chocolate might get messy ( its melty ).
- Do note that the exterior of your cookies might be slightly browned but it will be red on the inside!
- To pin it, click here!
- For any questions, feel free to contact me via any of my social medias or the comment section down below 🙂 .
- As a way of thanking me ( if you would like to! ), please do help to share this recipe around such as linking it with your social media posts, etc! I appreciate a mention or shoutout too :)!|
– Bakeomaniac, Javier!