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red velvet crinkle cookies

red velvet crinkle cookies

Indulge in these festive Red Velvet Crinkle Cookies that boast a rich chocolate flavor and a striking red color, perfect for any occasion. The crinkly sugar-coated exterior contrasts beautifully with the soft and chewy interior.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 150 kcal

Equipment

  • 1 mixing bowls
  • 1 electric mixer or whisk
  • 1 rubber spatula
  • 2 baking sheets
  • 1 parchment paper
  • 1 cooling rack
  • 1 set measuring cups and spoons

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tablespoon cocoa powder For a richer chocolate flavor, you may use dark cocoa powder instead.
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened (1 stick)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring Ensure it is gel-based to avoid altering the dough's consistency.
  • 1 cup powdered sugar For rolling.

Instructions
 

  • Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  • In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy (about 2-3 minutes).
  • Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and red food coloring until fully incorporated.
  • Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  • Chill the dough in the refrigerator for about 30 minutes to make it easier to handle.
  • Once chilled, use a cookie scoop or spoon to portion out the dough into 1-2 inch balls. Roll each ball in powdered sugar, coating it completely.
  • Place the coated dough balls on the prepared baking sheets about 2 inches apart.
  • Bake in the preheated oven for 10-12 minutes or until the edges are set but the centers are still soft.
  • Remove from the oven and allow to cool on the baking sheets for a few minutes before transferring to a cooling rack to cool completely.

Notes

For a richer chocolate flavor, you may use dark cocoa powder instead of regular cocoa powder.
Ensure the red food coloring is gel-based to avoid altering the dough's consistency.
Store the cookies in an airtight container at room temperature for up to one week. You can also freeze the dough for later use.