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Sunday, May 16, 2010

Red Velvet Crackle Cookies

Red Velvet Crackle Cookies 1

After christening the new old stove by boiling water for the noodles for my Crock Pot Bun Bo Hue (Vietnamese Hue-Style Beef Noodle Soup), it was time to bake something special in the oven. While the red velvet cake trend might be overhyped, red velvet cookies were another matter.

A chocolatey red velvet cream cheese cookie with a crackly powdered sugar crust. Just decadent and special enough for the new old oven. Obviously, you can make this from scratch, but it'll involve a lot of red food coloring. Or just use boxed cake mix, like I did. I added a block of cream cheese for flavor since these cookies aren't iced. Then rolled in powdered sugar and pressed flat to create that lovely crackled crust.

I baked half the batch and the cookies had a lovely red velvet color. I saved the other half in the fridge and made them again several days later. The cookie dough had gotten much wetter over time, the red was more pronounced, the cookie became more cake-like. It was still good, but I liked the crispness of the fresh batch better.

If you like red velvet cake, then you'll definitely like eating it in cookie form.

Red Velvet Crackle Cookies 2

Red Velvet Crackle Cookies
Adapted from Duncan Hines Red Velvet Crinkle Cookies.

For about 3 dozen cookies, you'll need:
8-oz block cream cheese
1/3 cup butter, softened at room temperature
2 eggs
1 box red velvet cake mix
1/2 cup powdered sugar

Preheat oven to 375 degrees.

In a mixing bowl, cream an 8-oz block of cream cheese with 1/3 cup butter.

Red Velvet Crackle Cookies 3

Add in two eggs and beat again.

Red Velvet Crackle Cookies 4

Then add one box of red velvet cake mix. I love how the brown flour gradually becomes red.

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Red velvet.

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Pour about half a cup of powdered sugar into a shallow bowl. Using a spoon, scoop out small balls of red velvet batter. The batter will be quite wet so gently roll the balls in the powdered sugar.

Red Velvet Crackle Cookies 7

I baked some without the powdered sugar crust to see if I'd like that better.

Red Velvet Crackle Cookies 8

Using the back of a spoon or a cup, flatten each cookie ball.

Red Velvet Crackle Cookies 9

Bake in the oven for about 9 minutes.

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I like my cookies crisp on the outside, soft in the center.

Red Velvet Crackle Cookies 11

The cookies will be a little soft when you remove them from the pan.

Red Velvet Crackle Cookies 12

But they'll crisp up when cooled down.

Red Velvet Crackle Cookies 13

Just like red velvet cake in the center.

Red Velvet Crackle Cookies 14

Enjoy with a glass of milk.

Red Velvet Crackle Cookies 15

What can be better than a warm red velvet cookie with a glass of cold milk?

Red Velvet Crackle Cookies 16

As I said, the later batch of red velvet cookie after resting in the fridge for several days were much redder and wetter.

Red Velvet Crackle Cookies 17

Still good, but I do like the crispness of the fresh batch more.

Red Velvet Crackle Cookies 18


Other cookie recipes:
Chocolate Chip Oatmeal Cookies
Chocolate Ginger Cookies So Easy Even a 2-year-old Can Make Them
Shortbread Cookies with Brown Sugar
Shortbread Cookies with Lavender
Slightly Spiced (Cinnamon, Ginger, Nutmeg) Molasses Cookies

1 year ago today, Braised Chicken with 40 Cloves of Garlic.
2 years ago today, Ruby's Diner - Commerce.
3 years ago today, L&L Hawaiian Barbecue - La Verne.


  1. Though I've never "gotten" the appeal of red velvet anything, these are certainly pretty cookies. Crisp/tender is a great combination ;-)

  2. Nikki,
    From my experience, I think it depends on if the red velvet you ate was really chocolatey or if it was mostly food coloring. But these cookies are good for Valentine's Day or Christmas!


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