Best Red Velvet Crackle Cookies Recipes
RED VELVET CRACKLE COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 3h15m
Yield about 24 cookies
Number Of Ingredients 10
Steps:
- Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Whisk the flour, cocoa powder, baking powder and salt in a medium bowl; set aside.
- Whisk the eggs, vegetable oil and food coloring in a large bowl; whisk in the granulated sugar and melted white chocolate until smooth. Stir the flour mixture into the egg mixture with a wooden spoon until combined. Transfer the dough to a piece of plastic wrap and pat into a rectangle; tightly wrap and refrigerate until firm, at least 2 hours or overnight.
- Position racks in the upper and lower thirds of the oven and preheat to 300 degrees F. Line 2 baking sheets with parchment paper. Put the confectioners' sugar in a bowl. Roll tablespoonfuls of dough into balls; toss the balls in the confectioners' sugar to coat. Slightly flatten the balls, then dip again in the confectioners' sugar. Arrange the cookies 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are puffed and firm, 16 to 18 minutes. Let cool completely on the baking sheets.
RED VELVET CRACKLE SANDWICH COOKIES
These festive sandwich cookies pack all of the flavor of a red velvet cake in one cute little package. We paired tender chocolate crackle cookies (made red with just a touch of food coloring) with a smooth and tangy cream cheese frosting. When scooping the batter, a trigger-handled ice cream scoop makes the work of getting uniform cookies a breeze. The filling and cookies can be made up to three days in advance if stored separately in an airtight container. Fill the cookies just before serving.
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F with oven racks in the top third and bottom third of oven. Melt chocolate and butter in a large microwave-safe glass bowl on MEDIUM (50% power) until melted and smooth, about 1 1/2 minutes, stirring every 30 seconds. Whisk in granulated sugar, eggs, and food coloring until smooth. Whisk together flour, cocoa, baking powder, baking soda, and salt, and add to butter mixture, stirring gently just to combine. Place 1 cup of the powdered sugar in a small bowl. Drop dough by tablespoonfuls into powdered sugar, rolling to coat, and place 1 inch apart on parchment-lined baking sheets. Using the heal of your hand, gently flatten domed tops of dough. Bake in preheated oven until cookies are almost set and outsides are crackled, 10 to 11 minutes. Transfer pans to wire racks, and cool cookies completely, about 30 minutes. Beat cream cheese and remaining 1 cup powdered sugar with an electric mixer on medium speed until smooth. Spread 1 1/2 teaspoons cream cheese filling onto flat side of half of the cookies. Cover with remaining half of cookies, flat side down, and gently press.
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