Posts Tagged ‘Baking’

Oreo-Stuffed Red Velvet Crinkles!

When I saw these cookies here from Sprinkles bakes, I had to make them right away. There is something amazing about these cookies. The giant balls of red dough stuffed with Oreo cookies, rolled in a generous amount of powdered sugar lined up on a baking sheet. And then in oven they are transformed magically into something amazingly pretty with the beautiful cracks on top. So, if you are looking for a pretty and decadent treat these would definitely fit the bill!

These cookies are deliciously soft, brownie-like texture in center with crispy outside. And they are perfect with a cup of milk or tea. The best part of these crinkles would be biting in those hidden Oreo treat – YUM! And let me tell you they are pretty addictive too. Someone also needs to keep me away from the cookie jar –  after baking this I keep sneaking on these here and there.

Oreo-stuffed Red Velvet Crinkles!


  • 2 cups sugar
  • 2 sticks unsalted butter, at room temperature
  • 4 extra-large eggs, at room temperature
  • 1/4 cup buttermilk
  • 2 teaspoon vanilla extract
  • 2 tablespoon liquid red food coloring
  • 3 1/3 cups all-purpose flour
  • 2/3 cup unsweetened cocoa
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 24 Oreo Cookies
  • 1 cup powdered sugar
  • 1/2 tsp cornstarch


  • Preheat oven to 375 deg F.  Line two baking sheets with parchment paper or silpat and set aside. Combine powdered sugar and cornstarch in a shallow bowl and set aside.
  • Sift together flour, cocoa powder, baking soda, baking powder and salt in a medium bowl; set aside.
  • In a bowl of an electric mixer fitted with paddle attachment, cream the butter and sugar on medium speed until light and fluffy and pale in color, about 3-4 minutes.
  • Add the eggs to the bowl one at a time and beat to combine. Beat in buttermilk, vanilla and red food coloring. With the mixer on low-speed, gradually add the flour mixture, beating just until combined. The dough will be sticky and very soft. If it is very sticky then add 1/4 cup more all-purpose flour and stir again. Cover and chill in the fridge until the dough is cold and easy to handle.
  • Using a cookie scoop take one scoop of cookie dough and place on top of a Oreo Cookie. Take another scoop of dough and place on the bottom of Oreo cookie. Seal edges together by pressing and cupping in hand until Oreo cookie is covered with dough.
  • Drop balls of dough into the powdered sugar-corn starch mixture and roll to coat heavily. Place dough balls on a baking sheet about 3-inch apart.
  • Bake for 11-12 minutes, until the tops have cracked and have set (the centers will still be gooey). Allow to sit for 5 minutes and transfer to a cooling rack to cool completely.

This is a great, every-day cake. The kind you can make on a whim, when you feel like having a simple  cake with your cup of tea. What I love about this recipe is that none of the ingredients are fancy. I almost always have everything I need on hand. Of course not the cherries, it happened that I had some fresh cherries in the fridge. So, I have used those, but you can use whatever berries or stone fruit you have in hand. It really doesn’t matter. Next time I am thinking of making this with fresh plums or apricots…hmmm …can’t wait to try!

The cake is moist, buttery, light and super delicious. And the aroma that fills your kitchen, and home, when the cake is in oven is amazing. Serve this with a cup of tea or coffee or as a  lovely simple dessert with some whipped cream or ice cream, whichever way you prefer. Enjoy!


  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 teaspoon salt
  • 1 stick unsalted butter, softened
  • 1 cup plus 2 tbsp sugar, divided
  • 2 large eggs, at room temperature
  • 3/4 cup low-fat yogurt mixed with 2 tbsp of milk
  • 1 teaspoon pure vanilla extract
  • 1 heaped cup pitted dark cherries, cut in halves


  • Preheat the oven to 350°F with rack in middle. Lightly butter a 9-inch cake pan.Set aside.
  • In a large mixing bowl, place the softened butter, sugars, and vanilla extract and beat until light and fluffy and the sugars have completely dissolved.
  • Add the eggs, one at a time, and beat well after each addition. 
  • At low-speed, mix in the flour mixture in three batches, alternating with the yogurt-milk mixture, beginning and ending with flour, and mixing until just combined.Transfer the cake batter to the prepared pan and smooth the top.
  • Scatter the cherries evenly over the top and sprinkle with remaining 2 tablespoons sugar.
  • Bake for about 60 minutes, or until risen, and cooked through.  A skewer inserted in the centre will come out clean when it is ready.  Remove from the oven and allow to cool completely before removing from the cake pan on to a serving dish.