Red Velvet Crinkle Cookies

Crunchy outside, fudgy inside with a rich cocoa flavour thanks to Nestle Cocoa Powder!


  • ½ cup (125g) softened cream cheese
  • ⅓ cup (80ml) vegetable oil
  • ½ cup granulated sugar, plus 2 tbsp extra
  • 2 tsp red food colouring
  • ¼ cup (60ml) Nestlé Cocoa Powder
  • ½ cup (125ml) cake flour
  • ¼ cup sifted icing sugar

How To Make

1. Preheat the oven to 160°C and line 2 large and 1 small baking tray with baking paper.
2. Scoop 24 circles, each teaspoon, of cream cheese onto the small lined baking tray. Place this baking tray into the freezer for 1 hour or until frozen and firm to the touch. *Chef’s Tip: Freezing the cream cheese makes it easier to handle.
3. In the meantime, add the vegetable oil, granulated sugar and food colouring to a medium mixing bowl. Use an electric beater to whisk the ingredients together until well combined.
4. Sieve in the Nestlé Cocoa Powder and flour and mix using a spoon until a cookie dough has formed.
5. Scoop 1 tablespoon of the cookie dough into your hands.
Push 1 frozen cream cheese circle into the centre of the cookie dough and roll to seal it in the centre of the dough. Repeat until no cookie dough and cream cheese circles are left.
6. Mix the icing sugar and extra 2 tablespoons of granulated sugar in a small bowl. Carefully roll the stuffed cookie dough balls through the icing sugar until evenly coated. Arrange the cookie balls onto the large lined baking trays, leaving 2cm space between each. *Chef’s Tip: The rolled dough can be frozen and stored in a resealable bag for up to 3 months and baked from frozen when needed.
7. Bake the cookies for 10-12 minutes or until the cookies have puffed up and crinkled. Allow the cookies to cool for 5 minutes to firm up before serving. *Chef’s Tip: Ensure the cookies are not overbaked, or they’ll lose the crinkle design.
8. Serve the cooled cookies alongside a cup of tea for a cosy tea-time treat, and ENJOY!

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