“Red Velvet Gooey Butter Crinkles”

Have you ever taking a bite of a cookie and literally swooned? I mean that closed-eye, OMG moment like you’ve just tasted heaven. Day 5 of Cookie Week 2019 recipe is that recipe to make you swoon. My Red Velvet Gooey Butter Crinkles are so luscious and mind-blowingly delicious. All red velvet lovers rejoice because if you love red velvet anything get ready to fall in love even more.

Red Velvet Gooey Butter Crinkles

When I first tasted this recipe I though how could anything be this good. Red velvet has a special taste all its own. Yet these cookies stand alone all on their own with their crinkly, crunchy exterior covered in powdered sugar. Most of all, it’s the center that is so unexpected. The center is creamy and gooey and buttery providing a “melt-in-your-mouth yum” moment.

Red Velvet Gooey Butter Crinkles

Kids love these cookies as much as anyone because as you might expect of the powdered sugar. Let the kiddos in the kitchen do the rolling. This cookie is the best of both world, red velvet and one outrageous treat for your holiday sweet table. Everything about these cookies say, let’s celebrate the holiday. They look pretty besides tasting great. What more could you ask for? Furthermore, I have found those that say they don’t like anything red velvet really enjoy this cookie.

Red Velvet Gooey Butter Crinkles

You can make these cookies ahead of time and keep dough refrigerated a couple days before baking. I will say this cookie tastes best when eaten within 3 to 4 days. We’re a few days from Christmas and it’s not too late to make a some cookies. I promise these cookies will be a huge hit and you might want to keep a copy of the recipe handy for those who may ask. Of this I have no doubt. Enjoy your weekend and stay tuned for Day 6.

Red Velvet Gooey Butter Crinkles

 

Red Velvet Gooey Butter Crinkles

2 ¼ cups unbleached all-purpose flour

2 cups granulated sugar

2 T. unsweetened cocoa powder (Hershey’s)

2 t. baking powder

1/4 t. fine sea salt

8 oz. cream cheese, room temperature

4 T. (half stick) unsalted butter, room temperature

1 large egg, room temperature

1 T. liquid red food coloring

1/2 cup powdered sugar

 

Whisk flour, sugar, cocoa powder, baking powder, and salt together in a mixing bowl and set aside.

Beat cream cheese and butter in bowl of stand mixer until smooth. Add in egg and  food coloring and beat until combined.

Add dry ingredients to creamed mixture, mixing until mixture comes together and a dough forms.

Cover dough with plastic wrap and refrigerate to chill for 2 hours.

Heat oven to 350 degrees and line cookie sheets with parchment paper. Add powdered sugar to a shallow dish for rolling cookie balls.

Roll 1 T. size dough balls then roll in powdered sugar. Place on prepared cookie sheets 3-inches apart.

Bake cookies 10 to 12 minutes or until edges are set and tops are cracked. Cool 2 minutes on sheets before removing to wire racks to cool completely.

I recommend keeping cookie dough chilled in between baking batches.

 

Makes about 3 1/2 dozen cookies.