Monday, October 12, 2015

Red Velvet Crinkles Sandwich with Cream Cheese Frosting Recipe

Well, that title was a mouthful.

And so are these crinkle sandwiches!

Back in college, I discovered these sweet treats when my org started selling these as one of our fund raising activities. Although I want to support my org, it's really against my will to buy myself a tub of crinkles when I can make one myself. :(

I have attempted making these for lots of occasions. Okay, fine - just one. The rest are just because I want to eat 'em. I made these during my friend Shin's 13th birthday (yes, I have friends that young!) and they loved it! But the filling I used then was my regular cream cheese frosting recipe. Although this frosting is good on cakes and cupcakes, I find it too creamy for the sandwich filling. So I decided to modify it a bit to make it maintain its shape, but is still not uber sweet :)

What I like about this recipe is that the crinkles itself is puffy and cakey, but not dry. I have tried making these crinkles before making a classic chocolate crinkle, and every attempt I made on the latter is flat. :( I'm still on my journey on finding the perfect chocolate crinkle recipe, but these red velvet crinkles are my go-to!

You know, these crinkles can do perfectly well on it's own. It already tastes delicious as it is!

But you know how frosting makes everything better, right?

Red Velvet Crinkle Cream Cheese Sandwich
2 1/4 cups flour
1/3 cup cocoa powder
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened
2oz (or 1/4 cup) cream cheese, softened
1 1/2 cups sugar
2pcs eggs
1 tsp vanilla
2 tsp red food coloring
1/2 cup powdered sugar

  • Place flour, cocoa powder, baking powder, and salt into a medium mixing bowl.
  • Mix butter, and cream cheese in a large mixing bowl. Add sugar and cream for about 1 to 2 minutes. Add eggs, red food coloring, and vanilla. Mix well.
  • Add dry mixture in two batches and mix well.
  • Refrigerate cookie dough for 4 hours.
  • Heat oven to 175C.
  • Scoop about 1 tsp of mixture and roll into balls. Roll it in powdered sugar, making sure to cover everything.
  • Bake for around 9 to 10 minutes.
Makes approx. 30 cookies
Recipe adapted from thelittlekitchen.

Cream Cheese frosting
4 oz cream cheese, softened
1/4 cup butter, softened
1 tsp vanilla extract
3 cup powdered sugar

  • Cream together room temperature cream cheese and butter.
  • Add in vanilla. Stir until no more streaks of vanilla are seen.
  • Add powdered sugar one cup at a time, making sure to mix it in completely before adding the next cup.

You know about my red velvet addiction, right? Well, if not, check out my other red velvet recipes:

Red Velvet Cupcakes
Red Velvet Cake 
Red Velvet Mousse Cake


  1. How much cream do you put in the cookie?

  2. Replies
    1. Hi Shiela! Best to consume it within 4 days, and keep it refrigerated. (But honestly, I still eat mine up to a week lol. But don't risk it if you have a sensitive tummy!)

    2. This comment has been removed by the author.


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