Do you remember my Chocolate Crinkle Cookies? This one is a twist to that recipe. I used oil in that recipe and I used butter here. And changed the flour and cocoa proportions and added food colour to get these cookies. My cookies turned out to be darker red, but if you want bright ones like my Red Velvet Cake, you need to change the proportion of flour and cocoa. I will give it in the recipe so that you can decide on the resultant colour. Sending this to Kid’s Delight – Cakes and Cookies hosted by Vidya and started by Srivalli.
Crinkle cookies look like cookies but taste like cakes and the crinkled top is the specialty of these cookies. Getting the icing sugar to stick to the dough without absorbing the liquid from the dough is a challenge. You need to chill the dough to get perfect results. I even chilled the shaped dough balls before rolling in icing sugar and the effect was awesome.
On the day I baked these, I made three more cookies and some muffins. It was a busy day and I made a box full of cookies for Christmas celebrations at an Ashram nearby. It was just wonderful to take part in their celebrations. They lighted so many candles and sung Christmas songs. Even Sruti sung a song among a group of 120 kids.
Makes 21 cookies
Sugar – 3/4 cup
Butter – 1/4 cup
Cocoa Powder – 1/2 tbs ( I used 2 tbs)
Milk – 1/2 cup
Flour/ Maida – 1 cup + 3 1/2 tbs ( I used 1 cup + 2 tbs)
Baking Powder – 1 tsp
Liquid Red Food Colour – 1 tsp
Vanilla Essence – 1 tsp
Icing Sugar – 1 cup
Corn Flour – 1/4 cup
In a bowl mix together cocoa, sugar, vanilla and butter.
Add milk and red food colour and beat until incorporated.
Add flour and baking powder and mix to form a loose dough.
Cover with cling wrap and refrigerate for 4 hours.
Mix together icing sugar and corn flour in a bowl and set aside.
Once the dough is firm, remove it from fridge and divide into 21 equal portion.
Arrange them on a plate and refrigerate them again for 30 minutes.
Preheat oven to 175°C.
Remove the chilled dough and roll them to form a ball.
Roll them generously in the icing sugar mixture and arrange on a greased tray.
Bake them for 12 – 15 minutes until slightly firm to touch.
Remove from oven and allow it to cool on the tray for 5 minutes.
Remove from the tray and cool on a wire rack.
Store in airtight jar.