Red Velvet Crinkle Cookie Recipe With White Chocolate Chips (2024)

FAQs

Why didn t my crinkle cookies crinkle? ›

While we found that multiple factors can affect how quickly the top dries out and thus how many cracks are formed (including the temperature of the dough and how rapidly it spreads in the oven), a simple tweak turned out to be key to producing a maximum number of fissures: rolling the balls of dough in granulated sugar ...

The part that makes this a 'crinkle' cookie is the generous coating of powdered sugar that the cookie dough ball gets before going into the oven. As it bakes and spreads on the baking sheet, cracks develop and are exposed, giving the perfect crackle cookie.

One of the most common causes of cookie spread is that the fat is too warm. Make sure to chill your dough thoroughly if the recipe calls for it. If you're forming dough balls and the dough is too sticky to work with, this is a sign that your dough may be too warm. Try chilling the dough for at least 15 minutes!

White sugar, with its neutral pH, interferes with gluten development, allowing the dough to spread more before it sets. The result is cookies that are thin and tender/crisp.

The Secret to a Good Sugar Top

The tip that sent me into the kitchen was to give the chilled dough a double coating of sugar. First roll the cookies in granulated sugar and then roll them in powdered (confectioners') sugar.

Many recipes only roll Chocolate Crinkle Cookies in powdered sugar, but the moisture from the cookies causes the sugar to melt a bit, so it loses its bright white, opaque appearance and instead becomes slightly transparent giving the coating a yellowish appearance.

Flat cookies are often the result of too little flour or butter that's too soft. In the case of crinkle cookies, if you don't let the dough firm up in the fridge before scooping and rolling, they'll spread too much in the oven and lose their domed crackled topping.

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

Butter contributes milk solids and water to a cookie, both of which soften it. Brown sugar contributes molasses – again, a softener. Using lower-moisture sugar (granulated) and fat (vegetable shortening), plus a longer, slower bake than normal, produces light, crunchy cookies.

Crinkle cookies are generally ready when you can see the crackly texture appear on the cookies and, when you gently poke the edges of the cookies, they feel 'set'. Just remember that when you take them out of the oven HOT they will be a lot softer than when they've fully cooled!

Should I use baking soda or baking powder in cookies? ›

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

If you mean less than your recipe calls for, the cookies will probably be better, since most have way too much sugar. But if you don't put in enough to actually make a cookie, you'll have a dry, biscuit-like thing.

The oven isn't hot enough. (it needs to set the top before the middle's fully risen) Not enough leavening (it needs to be strong enough to crack the top once it's set) Using a single-acting baking powder (double acting gives extra rise when it gets heated)

Instead of simply placing a smooth ball of cookie dough on your baking sheet, use your hands to split the ball in half, and then gently squeeze it together. You'll want the split side facing up when the cookies go into the oven.

Soft cookies have a water concentration of 6% or higher – moisture being the variable in texture. To make cookies crispy, add less liquid or bake it in the oven for longer to dry out the dough.