Note: I was sent some baking tools from OXO in order to write this post. Opinions are mine alone.
If you follow this blog, you know I am a huge fan of OXO-branded, well, anything. And every year, OXO helps to raise funds for childhood pediatric cancer research, supporting Cookies for Kids’ Cancer. In order to bring awareness to this organization each year, OXO has organized food blogger cookie swaps, which I’ve participated in since 2012.
Here are some of my old cookie swap and Cookies for Kids’ Cancer posts, in case you’re in a baking mood:
- 2012: Oatmeal, Chocolate Chip, and Pecan Cookies
- 2013: Gluten-Free Boston Cream Pie Cupcakes and Hot Cocoa Cookies
- 2014: Spritz Cookies and Dark Chocolate Chip Cranberry Cookies
- 2015: Dark Chocolate Hazelnut Cookies and Kourambiethes (Greek Christmas Cookies)
- 2016: Oatmeal Chocolate Chip Cookies and Apple Butter Swirled Gingerbread Bars
- 2017: Old Fashioned Cupcakes
- 2019: S’mores Cookies
This year is a bit different. Instead, OXO is sponsoring The Cookie Chain, which empowers people to raise funds for pediatric cancer research and awareness of Cookies for Kids’ Cancer by baking, sending, and sharing packaged cookies to friends and loved ones. Participants can sign up via Cookies for Kids’ Cancer for a Cookie Chain kit including cookie bags, stickers and postcards about the promotion.
In the hopes of getting as many people involved as possible, I jumped at the chance to set up my own Fundraising page and got to baking! To help me get my bake on, OXO sent over some of their awesome baking tools. Here are some more details on those baking tools:
- Silicone Baking Mat (paid link): The OXO Good Grips 2 Piece Half-Sheet Pan and Baking Mat Set is the perfect pair for any baking adventure. The reusable Silicone Baking Mat replaces parchment by transforming sheet pans into a non-stick surface. The food-safe silicone and fiberglass construction resists grease and residue and fits perfectly into the Half-Sheet Pan. Dishwasher safe. The Non-Stick Pro Half-Sheet pan is made from durable commercial-grade aluminized steel with a micro-textured pattern that promotes airflow under and around food for even, consistent cooking. The two-layer scratch- and stain-resistant coating is PFOA free and ceramic reinforced for exceptional performance for years to come.
- 3 Piece Mixing Bowl Set: Non-slip bottoms ensure the Mixing Bowls stay put on countertops and feature a soft, comfortable handle that’s easy to grip. The wide lip and spout make it easy to pour ingredients. Bowls nest for convenient storage.
- Dough Whisk: When it comes to mixing dough by hand, a spoon just won’t cut it. You need a dedicated dough whisk to cut through thick dough. The solid stainless steel wires prevent sticking while the unique shape incorporates wet and dry ingredients with less effort. The innovative handle shape and soft, comfortable grip reduce pressure on your hands to prevent fatigue while you work. Once your cookies are in the oven, it’s easy to clean dough from between the coils. Dishwasher safe.
- Medium Cookie Scoop: This size 40 portioner is designed for easy scooping and consistent shaping. The soft grip absorbs pressure while you squeeze to smoothly release your cookie dough. Dishwasher safe.
- Baker’s Dusting Wand: With a quick twist to open and close, and a half-solid, half-perforated globe design, the Baker’s Dusting Wand is designed to prevent clumps, dumps and powdery messes. Perforation allows for evenly floured baking pans and lightly dusted baked goods. Sized to fit in most flour containers for storage.
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 1/3 cups granulated sugar
- 2 large eggs, at room temperature
- 1 (0.67 oz) tube of red food coloring gel (about 1 tablespoon)
- 1 tablespoon vanilla extract
- 2 3/4 cups all-purpose flour
- 3 tablespoons cocoa powder
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/3 cups confectioners’ sugar, plus more as needed
Begin by combining your butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 or 4 minutes.
Add in the eggs one at a time on low speed, stopping to scrape down the sides of the bowl after adding each egg.
Add in the food coloring and vanilla extract and mix until fully combined. Scrape down the sides of the bowl.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, salt, and baking soda.
Add in the flour mixture little by little to the wet ingredients, stirring to combine before adding in more dry ingredients.
When fully combined, cover the bowl with plastic wrap and add to your refrigerator for at least 2 hours, or overnight. (If adding to your fridge overnight, remove the bowl from your fridge about 30 minutes prior to when you’d like to bake the cookies the next day.)
When ready to bake, preheat your oven to 325 degrees F. Add the silicone baking mat to your baking sheet.
Add the confectioner’s sugar to a shallow bowl. Using the medium cookie scoop, scoop the dough into 1 1/2 tablespoon scoops and roll into balls.
Roll the ball in the confectioners’ sugar until thickly coated all over – do your best to make it so you can’t see any of the dough peeking through.
Add the coated ball to your prepared baking sheet. Repeat with more dough, rolling it into balls and thoroughly coating them in confectioners’ sugar, placing the balls at least 2 inches apart on the cookie sheet.
Scoop some of the confectioners’ sugar into your dusting wand and twist to close.
Tap the dusting wand over each cookie ball, generously covering the cookies in more confectioners’ sugar. (Seriously, go liberal here. If you think you’ve added too much, add a bit more. If the cookies are not thickly coated in confectioners’ sugar, the sugar will just be absorbed into the dough while baking.)
Add the cookie sheet to your prepared oven and bake until the cookies are set and the surface has cracked, about 13 to 15 minutes.
Let cool completely on the baking sheet. Repeat with your remaining dough.
These cookies stay super soft and the confectioners’ sugar on top melts in your mouth. I packaged up a bunch of these for my neighbors and friends and they were a hit!
If you’re interested in participating, visit The Cookie Chain webpage to learn more!
Red Velvet Crinkle Cookies
Ingredients
- 1 cup 2 sticks unsalted butter, at room temperature
- 1 1/3 cups granulated sugar
- 2 large eggs at room temperature
- 1 0.67 oz tube of red food coloring gel (about 1 tablespoon)
- 1 tablespoon vanilla extract
- 2 3/4 cups all-purpose flour
- 3 tablespoons cocoa powder
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/3 cups confectioners’ sugar plus more as needed
Instructions
- Begin by combining your butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 or 4 minutes.
- Add in the eggs one at a time on low speed, stopping to scrape down the sides of the bowl after adding each egg.
- Add in the food coloring and vanilla extract and mix until fully combined. Scrape down the sides of the bowl.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, salt, and baking soda.
- Add in the flour mixture little by little to the wet ingredients, stirring to combine before adding in more dry ingredients.
- When fully combined, cover the bowl with plastic wrap and add to your refrigerator for at least 2 hours, or overnight. (If adding to your fridge overnight, remove the bowl from your fridge about 30 minutes prior to when you’d like to bake the cookies the next day.)
- When ready to bake, preheat your oven to 325 degrees F. Add the silicone baking mat to your baking sheet.
- Add the confectioner’s sugar to a shallow bowl. Using the medium cookie scoop, scoop the dough into 1 1/2 tablespoon scoops and roll into balls.
- Roll the ball in the confectioners’ sugar until thickly coated all over – do your best to make it so you can’t see any of the dough peeking through.
- Add the coated ball to your prepared baking sheet. Repeat with more dough, rolling it into balls and thoroughly coating them in confectioners’ sugar, placing the balls at least 2 inches apart on the cookie sheet.
- Scoop some of the confectioners’ sugar into your dusting wand and twist to close.
- Tap the dusting wand over each cookie ball, generously covering the cookies in more confectioners’ sugar. (Seriously, go liberal here. If you think you’ve added too much, add a bit more. If the cookies are not thickly coated in confectioners’ sugar, the sugar will just be absorbed into the dough while baking.)
- Add the cookie sheet to your prepared oven and bake until the cookies are set and the surface has cracked, about 13 to 15 minutes.
- Let cool completely on the baking sheet. Repeat with your remaining dough.
Notes
Nice! Red velvet crinkle cookies, These are truly mouth watering cookies. Thank you for sharing.