AuthorChef ChadThese colorful cookies are a festive twist on a traditional treat!
Red velvet Crinkles: Preheat the Breville oven to 175°C and line a baking sheet with parchment paper. Set aside.
Using the Breville Stand Mixer, cream the butter, brown sugar, and granulated sugar together until light and fluffy. Scrape down the bowl and add 1 egg, Add the vanilla and red food coloring, and mix until well incorporated.
In a separate bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt to combine. Add the dry ingredients to the wet and beat together until combined.
Fill one bowl with granulated sugar and one bowl with powdered sugar. Use a 1 ounce cookie scoop (or tablespoon) to scoop cookies out. Roll the balls first in the granulated sugar and then in the powdered sugar to completely coat the cookie balls. Place on the prepared cookie sheet an inch apart. Bake for 10 minutes or until the cookies have puffed up and cracked, but are still a little gooey in the center.
For the Matcha Crinkles: Using the Breville Stand Mixer, cream the butter, brown sugar, and granulated sugar together until light and fluffy. Scrape down the bowl and add 1 egg and 2 tbsp full cream milk, Add the vanilla, and mix until well incorporated.
In a separate bowl sift together the flour, matcha powder, baking powder, baking soda, and salt to combine. Add the dry ingredients to the wet and beat together until combined.
Fill one bowl with granulated sugar and one bowl with powdered sugar. Use a 1 ounce cookie scoop (or tablespoon) to scoop cookies out. Roll the balls first in the granulated sugar and then in the powdered sugar to completely coat the cookie balls. Place on the prepared cookie sheet an inch apart. Bake for 10 minutes or until the cookies have puffed up and cracked, but are still a little gooey in the center.
Allow to cool and enjoy with hot cup of black coffee.
Ingredients
Directions
Red velvet Crinkles: Preheat the Breville oven to 175°C and line a baking sheet with parchment paper. Set aside.
Using the Breville Stand Mixer, cream the butter, brown sugar, and granulated sugar together until light and fluffy. Scrape down the bowl and add 1 egg, Add the vanilla and red food coloring, and mix until well incorporated.
In a separate bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt to combine. Add the dry ingredients to the wet and beat together until combined.
Fill one bowl with granulated sugar and one bowl with powdered sugar. Use a 1 ounce cookie scoop (or tablespoon) to scoop cookies out. Roll the balls first in the granulated sugar and then in the powdered sugar to completely coat the cookie balls. Place on the prepared cookie sheet an inch apart. Bake for 10 minutes or until the cookies have puffed up and cracked, but are still a little gooey in the center.
For the Matcha Crinkles: Using the Breville Stand Mixer, cream the butter, brown sugar, and granulated sugar together until light and fluffy. Scrape down the bowl and add 1 egg and 2 tbsp full cream milk, Add the vanilla, and mix until well incorporated.
In a separate bowl sift together the flour, matcha powder, baking powder, baking soda, and salt to combine. Add the dry ingredients to the wet and beat together until combined.
Fill one bowl with granulated sugar and one bowl with powdered sugar. Use a 1 ounce cookie scoop (or tablespoon) to scoop cookies out. Roll the balls first in the granulated sugar and then in the powdered sugar to completely coat the cookie balls. Place on the prepared cookie sheet an inch apart. Bake for 10 minutes or until the cookies have puffed up and cracked, but are still a little gooey in the center.
Allow to cool and enjoy with hot cup of black coffee.
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