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    Home » Recipes » Blog

    Ruby Chocolate Crinkle Cookies

    December 14, 2018 By Sara McCleary Updated October 27, 2021 - This post may contain affiliate links

    Jump to Recipe

    Ruby chocolate crinkle cookies are a twist on a classic chocolate crinkle cookie. Crunchy on the outside, soft and moreish on the inside. Not only do they taste sensational, they are really pretty too!

    Ruby Chocolate Crackle Cookies on a plate with some next to it on a pink napkin

    Are the cookies naturally pink?

    Yes and no. I have talked about the colour of ruby chocolate in baking before. In my complete guide to ruby chocolate and my ruby chocolate mud cake recipe. It loses some of its "pinkness" when added to liquid, this includes cake and cookie batters too.

    Unlike the mud cake, additional colouring was added to these crinkle cookies. I wanted to emphasise the gorgeous ruby colour of the chocolate.

    Beetroot Powder is used to “rubyize” the ruby chocolate crinkle cookies. Let’s be serious, if you are going to go the trouble of making these gorgeous cookies you want that colour.

    A flat lay view of Ruby Chocolate Crackle Cookies on a plate with tea cups and flowers

    How do they taste?

    The ruby chocolate taste isn’t overpowering, but it is there. It’s a different flavour to normal chocolate crackle cookies. It works well.

    The cookies are buttery and sweet. The ruby chocolate flavour is mellow, just there, playing with your tastebuds.

    Recipe tips

    • Do not refrigerate your cookie dough in between baking batches. Cold cookie dough will not spread and crackle.
    • Do not cook more than one tray at a time. As painful as this is, you will achieve a better crackle effect if the oven heat is evenly baking one tray instead of bouncing around two.
    • Coat dough balls well with the icing sugar. You may need to toss them around twice in the icing sugar for thick complete coverage.
    • Use large shallow bowls when rolling the dough in the caster sugar (superfine sugar) and icing sugar (confectioner’s sugar). It’s just easier.
    Ruby Chocolate Crackle Cookies on a raised plate with extra on the table

    Beware of humidity!

    Humidity! This is for my Aussie and tropical climate readers. Humidity is a bitch for these cookies. As soon as they have cooled get them into an airtight container pronto.

    The moisture in the air will moisten the icing sugar on the baked cookies, giving it a wet feel. They are still perfectly edible, just a bit sticky.

    Special ingredients

    Ruby chocolate is a new chocolate from Callebaut. You can read about Ruby chocolate in my complete guide to ruby chocolate.

    Beetroot powder is used to give the cookies a pinker colouring. The powder does not add any taste elements to the cookies, you can use a pink food colour in its place if preferred. 

    Or don't add any extra colour, they will still be very pretty. You can see the natural colouring in my ruby chocolate mud cake.

    A flat lay view of Ruby Chocolate Crackle Cookies

    These cookies are crunchy on the outside, soft and tender inside.   Like a hug from a cute cuddly polar bear. A polar bear in your mind, not one in reality that would eat you, after a solid mauling. That would be not so soft and tender.

    Sara xxx

    Ruby Chocolate Crackle Cookies with extra on the table with a brush pink linen napkin

    Ruby Chocolate Crinkle Cookies

    Recipe Author: Sara McCleary
    A twist on a classic crinkle cookie, ruby chocolate crinkle cookies are crunchy on the outside, soft and moreish on the inside. Plus, pretty as can be using ruby chocolate.
    5 from 11 votes
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 15 mins
    Cook Time 12 mins
    Total Time 27 mins
    Course Biscuit/Cookies
    Cuisine Belly Rumbles Original
    Servings 30 cookies
    Calories 153 kcal

    Ingredients

    • 200 grams (1 cup + 1 tablespoon)) ruby chocolate callets (see notes)
    • 125 grams (½ cup) unsalted butter, softened
    • 145 grams (⅔ cup) caster sugar (superfine sugar)
    • 5 ml (1 teaspoon) vanilla extract
    • 2 eggs
    • 300 grams (2 cups) plain flour
    • 8 grams (2 teaspoons) baking powder
    • 2 teaspoons beetroot powder (optional, see notes)

    Sugars to roll cookies in

    • 110 grams (½ cup) caster sugar (superfine sugar)
    • 120 grams (¾ cup) icing sugar (confectioner's sugar)

    Instructions
     

    • Pre-heat oven 180°C (350°F).  Line a cookie sheet with baking paper.
    • Melt ruby chocolate in a glass bowl in the microwave until melted.  Melt in 30 second intervals, stirring in between each 30 seconds in the microwave.  Set aside.
    • Place butter, sugar and vanilla in a bowl for a stand mixer, or in a large bowl is using electric hand beaters.  Cream for 8 minutes or until the mixture is pale and creamy.
    • Add eggs one at a time, beating well after each addition.  Continue beating mixture until it is plate and creamy.
    • Sift flour, baking powder and beetroot powder (if using) into the creamy butter mixture.  Continue beating until well combined.
    • Add melted ruby chocolate to the cookie mixture.  Beating until well combined and a smooth dough forms.
    • Place caster sugar (superfine sugar) in a bowl and place icing sugar (confectioner's sugar) in another bowl.
    • Roll walnut sized pieces of dough into a ball.  Cover dough ball thoroughly with caster sugar.  Then cover the dough ball thoroughly with icing sugar.  Place dough ball on prepared cookie sheet leaving enough room for spreading, around 5cm (2 inches).
    • Repeat until you have filled your cookie sheet with dough balls.
    • Place cookie sheet into the oven on the middle shelf and cook for approximately 12 minutes or until the cookies have spread and cracked, and the edges are golden brown.  Once cooked remove from oven and leave to cool on cookie sheet.
    • While cookies are in the oven baking, prepare another lined cookie sheet with dough balls.  Prepared the same way as your first batch of cookies.
    • Once the first batch of cookies are out of the oven and cooling, place your next tray in the oven to bake.  Only bake one tray at a time.  Repeat until all cookie mixture has been used.
    • Once cool keep them in an airtight container. They are best on the day of baking but will survive a week stored in an airtight container.

    Notes

    What is Ruby Chocolate
    Ruby chocolate is a new chocolate from Callebaut.  You can read about Ruby chocolate in our complete guide.
    Why use Beetroot Powder?
    Beetroot powder is used to give the cookies a pinker colouring.  Ruby chocolate loses its ruby pink colouring when added to liquids, this includes cookie mixtures.  It will turn a greyish pink.  You can see the natural colouring in my ruby chocolate mud cake. 
    The beetroot powder does not add any taste elements to the cookies, you can use a pink food colour in its place.

    Nutrition

    Calories: 153kcalCarbohydrates: 24gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 20mgSodium: 9mgPotassium: 41mgSugar: 16gVitamin A: 135IUCalcium: 23mgIron: 0.6mg
    Keyword cookie recipe using ruby chocolate, how do i use ruby chocolate, what to make with ruby chocolate
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles
    Ruby Chocolate Crackle Cookies
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      Recipe Rating




    1. Tim

      March 09, 2021 at 9:40 am

      My crinkles didn’t crinkle. They still taste good but just have tiny lines in them instead of massive fissures like the picture. What did I do wrong?

      Reply
      • Sara McCleary

        March 17, 2021 at 5:41 pm

        Hi Tim
        Unfortunately I can't answer that for you as I didn't see how you made them. It could be anything from oven temperature, over crowding the oven, or not covering the dough balls thoroughly enough with sugar and icing sugar.
        Cheers, Sara

        Reply
    2. molly

      January 12, 2019 at 4:30 pm

      5 stars
      Wooow, I can't wait to try it, Thanks for sharing....

      Reply
      • Julie

        January 02, 2021 at 6:55 pm

        For those like me who do not have beetroot powder but still want the pink colour, note that without an added colour, the cookie remains pale brown, the flavours are present but the colour fades. I have used less sugar than the recipe, 110g but you can lower it more, as crackled sugar top provides you with an additional sweetness. Overall great recipe, easily accessible even to those who are afraid to bake. I have question though, while rolling the dough to make the cookies, I notices that it was oily, I guess it is from the butter but did not expect this much, now I live in a tropical climate and we are in summer, that might be the cause

        Reply
    3. Lucy Parissi

      December 15, 2018 at 11:08 pm

      5 stars
      I've just hopped over to your post about Ruby Chocolate as it's not something I've come across before. It sounds fabulous and makes me want to try out these gorgeous cookies all the more.

      Reply
    4. Mayuri Patel

      December 15, 2018 at 2:43 am

      5 stars
      Wow, just love the beautiful colour of the cookies. I know I will not get ruby chocolate where I live, but your tips on how to handle the dough and tips to get the crackle is very useful as its very humid here.

      Reply
    5. Danielle Wolter

      December 15, 2018 at 1:16 am

      5 stars
      These are gorgeous! Love the idea of using the beetroot, the color is amazing. Great tips on making the cookies too 🙂

      Reply
    6. kim

      December 15, 2018 at 1:05 am

      5 stars
      These are so pretty and delicious! Love that they are red for the holidays!

      Reply
    7. Tayler Ross

      December 15, 2018 at 1:04 am

      5 stars
      I love the festive color of these cookies! So fun and perfect for Christmas!

      Reply
    8. Kate Hackworthy

      December 15, 2018 at 12:41 am

      5 stars
      I love these cute crinkle cookies. And I actually have a jar of beetroot powder in the pantry to use up. Can't wait to try them.

      Reply
    9. Claudia Lamascolo

      December 15, 2018 at 12:16 am

      5 stars
      these are the perfect color for the cookie tray and look very delicious. We love crackle cookies!

      Reply
    10. Emily

      December 15, 2018 at 12:16 am

      5 stars
      I have never heard of ruby chocolate before, but now I need to pick some up. Can you get it on Amazon?

      Reply
    11. Sues

      December 15, 2018 at 12:11 am

      5 stars
      OK, these are officially the prettiest crinkle/crackle cookies I've ever seen!! I love that you used beetroot powder to give them that gorgeous color. And I'm sure they're delicious, too!!

      Reply
    12. Sisley White

      December 14, 2018 at 11:41 pm

      5 stars
      These look so good. I'd absolutely love one with a cup of tea right about now.

      Reply

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    photo of Sara McCleary, Founder, Belly Rumbles culinary travel blog

    Well hello there! I’m Sara McCleary a food photographer, creative recipe developer, and avid traveller (when the World isn’t in a pandemic).

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