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Red Velvet Crinkle Cookies Recipe

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3.9 from 72 reviews

These Red Velvet Crinkle Cookies offer a delightful twist on classic red velvet cake in cookie form. Soft, chewy, and covered in a snowy powdered sugar coating, they make a perfect sweet bite of comfort for any occasion.

Ingredients

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp red food coloring

Coating

  • 1/2 cup powdered sugar, for rolling

Instructions

  1. Preheat the Oven: Set your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until evenly combined, ensuring there are no lumps.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar for 2 to 3 minutes until the mixture is light, fluffy, and creamy, which helps create a tender cookie texture.
  4. Add Eggs and Coloring: Incorporate the eggs one at a time, mixing well after each addition for a smooth batter. Stir in the vanilla extract and red food coloring until the dough has a consistent, vibrant red hue.
  5. Combine Mixtures: Gradually fold the dry ingredients into the wet mixture, stirring just until there are no streaks of flour visible. The dough will be soft and slightly sticky at this point.
  6. Chill the Dough: Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes to firm up the dough, which makes it easier to handle and helps control spreading when baked.
  7. Form and Coat Dough Balls: Once chilled, scoop tablespoon-sized portions of dough and roll them into approximately 1-inch balls. Roll each ball generously in powdered sugar to create the signature crinkly cookie surface.
  8. Bake: Arrange the coated dough balls on the prepared baking sheets, leaving about 2 inches of space between each to allow for spreading. Bake for 10 to 12 minutes until the edges are set but the centers remain soft and tender.
  9. Cool: Allow the cookies to rest on the baking sheets for 3 to 5 minutes to firm up slightly before transferring them to a wire rack to cool completely, preserving their perfect chewy texture.

Notes

  • Chilling the dough is essential for ease of handling and achieving the perfect cookie texture.
  • Use good-quality red food coloring for a vivid but safe color; natural alternatives may slightly alter the shade.
  • Do not overbake; cookies should look slightly soft in the center to stay chewy.
  • Store cookies in an airtight container at room temperature for up to 4 days, or freeze for longer storage.

Find it online: https://flavorspath.com/red-velvet-crinkle-cookies-recipe/