Happy Valentine’s Day to all my readers. This year I made a really simple recipe but which looks gorgeous and are perfect for any celebration. Red velvet is more popular everywhere and these cookies look so beautiful and tastes absolutely yum.
I have already posted these cookies, but for today’s post I have made a video. Last time when I posted, so many had doubts regarding the texture of the dough. And because of that the results were different. To clear all the confusions, I made a video. Hopefully it will help you when you make your batch. If you love my video, like it, shhare it and subscribe to the channel.
The refrigeration of the dough twice is so important. It helps with easy shaping and making of those beautiful crinkle effect on top. For the colour I have used tomato red liquid colour. If you have gel or powder colour, go ahead and use it. While using powder colour, mix it with 1/2 tsp of water and then add it to the dough. Let me know if you want chocolate crinkle cookies also. I would make a video for it if anyone is interested.
Makes 13 Cookies
Ingredients:
For The Cookie Dough:
Milk – 50 ml
Melted Butter – 25 gm
Sugar – 75 gm
Cocoa Powder – 1/2 tsp
Vanilla Essence – 1/2 tsp
Tomato Red Liquid Food Colour – 1/2 tsp
Maida / APF – 100 gm
Baking Powder 1/2 tsp
For The Coating:
Icing Sugar – 25 gm
Corn Flour – 1 tbs
Procedure:
In a bowl mix together milk, butter, sugar and cocoa.
Whisk to combine everything.
Now add vanilla essence and food colour and mix well.
Add in 75 gm of maida and baking powder and whisk well.
Finally add in the remaining 25 gm of maida and with a spatula mix to form a loose dough.
Transfer to a bowl and refrigerate for one hour.
Now divide the dough into small portions and roll them into balls.
Arrange on a plate and refrigerate for 30 minutes.
By the time, preheat oven to 180°C.
Mix together corn flour and icing sugar in a bowl.
Roll the dough balls in this mix and arrnage on a baking tray.
Bake for 20 minutes in the preheated oven.
Allow it to cool until warm to touch.
Remove from tray and cool completely on a wire rack.
Store in airtight box in fridge.
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Eggless Red Velvet Crinkle Cookies Recipe
Ingredients
- Ingredients:
- For The Cookie Dough:
- Milk - 50 ml
- Melted Butter - 25 gm
- Sugar - 75 gm
- Cocoa Powder - 1/2 tsp
- Vanilla Essence - 1/2 tsp
- Tomato Red Liquid Food Colour - 1/2 tsp
- Maida / APF - 100 gm
- Baking Powder 1/2 tsp
- For The Coating:
- Icing Sugar - 25 gm
- Corn Flour - 1 tbs
Instructions
- Procedure:
- In a bowl mix together milk, butter, sugar and cocoa.
- Whisk to combine everything.
- Now add vanilla essence and food colour and mix well.
- Add in 75 gm of maida and baking powder and whisk well.
- Finally add in the remaining 25 gm of maida and with a spatula mix to form a loose dough.
- Transfer to a bowl and refrigerate for one hour.
- Now divide the dough into small portions and roll them into balls.
- Arrange on a plate and refrigerate for 30 minutes.
- By the time, preheat oven to 180°C.
- Mix together corn flour and icing sugar in a bowl.
- Roll the dough balls in this mix and arrnage on a baking tray.
- Bake for 20 minutes in the preheated oven.
- Allow it to cool until warm to touch.
- Remove from tray and cool completely on a wire rack.
- Store in airtight box in fridge.
Nice recipes, thanks for sharing
Hi, can I use wheat flour and jaggery to make healthy one.
Yes, you can definitely do that. Reduce wheat flour by 1 tbs for every cup of flour used.
hi Gayathridi, cooking is my hobby, passion and love to cook new eggless recipies, tried these red velvet crinkle cookies for rakshabandhan and ahhhha… 14 cookies finished within few minutes, thanks for the recipe.
That is wonderful Hetal. I am so happy your family loved the cookies. Happy Baking!
Thank you for the easy recipe. I followed all ingredients precisely (except sugar, i put less) and the baking time but my crinkles turned hard and very very sweet.
If they turned hard, then it might have over baked. These cookies usually are cake like inside and only crisp on top.
Yes, i might have over baked but I took it out as soon my timer goes off at 20 mins. I probably should bake it like around 16-17 mins next time. Thank you. One more thing, how do you have the white mixture of sugar and cornstarch not melt in the oven? I want the same thing on top of my crinkles but mine melted so I just dipped the top in the white mixture again but it doesn’t look good anymore as you can’t see the cracks of the cookie.
You need to roll the cookie dough twice or thrice. You can also refrigerate the dough and roll it again before it goes inside oven.
Hi. Can I make this recipe using whole wheat flour? Also can jaggery be used instead of sugar?
Yes, you can use whole wheat instead. Use only 80 gm. And you can use jaggery instead of sugar, but the colour of the cookies will be darker.
Can I store them in airtight packet and ship them to my friend? Will they be good for 2-3 days during shipment?
I never tried shipping cookies. But if you are confident about safe travel for cookies, then go ahead. I guess it will be fine.