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  • Writer's pictureApeksha Gore

Red velvet cookies - crinkle cookies

Red velvet is undoubtedly one of my most favourite flavours. The trick is to get the balance of vanilla, chocolate and buttermilk perfectly such that none of the flavours over-powers the others but compliments in the most delicate way. I used red-food colour for these beautiful cookies. I slightly miscalculated the amount of food colour, so my cookies looked more brown than red, but the taste was absolutely on the spot.


  • 1 Cup, 140 gm Sugar

  • 1 and 1/2 cup, 240 gm Flour

  • 2 tablespoons/ 20 gm cocoa powder

  • 1/2 cup / 80 gms butter

  • 1/3 cup / 60 ml Buttermilk

  • 1 teaspoon Red food colour - vary as per colour desired

  • 1 Egg

  • 2 teaspoons vanilla extract

  • 1 teaspoon baking powder

  • 1 teaspoon cornflour

  • 1/2 teaspoon salt

  • 1/2 cup chocolate chips - optional


  1. Cream butter and sugar until pale. Add egg and beat in

  2. Sift together all dry ingredients -flour, baking powder, cocoa, salt and corn flour

  3. Add dry ingredients, chocolate chips (reserve a few chocolate chips) and red food colour to the butter mix and bring it together into a dough using buttermilk as required for making a medium-soft pliable dough

  4. Cover the dough in a cling film and refrigerate for 30-60 mins

  5. Pre-heat oven to 180 degrees

  6. Divide the dough into 24-28 balls, shape into rounds

  7. Flatten the balls slightly and add 5-7 more chocolate chips on top

  8. For crinkle cookies roll the dough-balls into a plate of powdered sugar before placing them on the baking sheet

  9. The refrigeration prevents excess spreading of the cookies, place cookies 2 inches apart

  10. Bake for 10 mins - for slightly soft cookies and up to 14-16 mins for crunchy cookies

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