Red Velvet Crinkle Cookies Recipe
Introduction
Red Velvet Crinkle Cookies are a delightful twist on the classic red velvet cake, featuring a soft, fudgy texture with a beautiful crinkled powdered sugar coating. These festive cookies are perfect for holiday gatherings or any time you crave a rich, chocolaty treat with a pop of vibrant color.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- 1/2 cup powdered sugar, for rolling
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Set aside.
- Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
- Step 3: In a large bowl, beat the softened butter and granulated sugar together for 2 to 3 minutes until light and fluffy.
- Step 4: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and red food coloring until the batter is evenly colored.
- Step 5: Gradually add the dry ingredients to the wet mixture, stirring just until no streaks of flour remain. The dough will be soft and sticky.
- Step 6: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to firm up the dough.
- Step 7: Once chilled, scoop tablespoon-sized portions and roll into 1-inch balls. Roll each ball generously in powdered sugar until fully coated.
- Step 8: Place coated dough balls on the prepared baking sheets, spacing about 2 inches apart. Bake for 10 to 12 minutes, or until cookies are set on the edges but still soft in the center.
- Step 9: Let cookies rest on the baking sheets for 3 to 5 minutes, then transfer to a wire rack to cool completely.
Tips & Variations
- For a deeper chocolate flavor, use Dutch-process cocoa powder instead of natural cocoa powder.
- To make these cookies without red food coloring, substitute with beet juice powder or omit for a milder chocolate taste.
- Chilling the dough longer, up to 2 hours, can help the cookies maintain their shape better during baking.
- Try rolling the dough balls in a mixture of powdered sugar and a pinch of cinnamon for a subtle spice twist.
Storage
Store cooled cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, refrigerate for up to a week. Reheat gently in a microwave for 10–15 seconds to restore softness, if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of food coloring?
Yes, gel food coloring works best for vibrant color without thinning the dough, but liquid food coloring can be used as well. Adjust the amount as needed to achieve your preferred shade.
Why are my cookies not crinkling properly?
Make sure to roll the dough balls generously in powdered sugar before baking. Also, chilling the dough helps create that signature crinkle as the cookies spread and bake.
PrintRed Velvet Crinkle Cookies Recipe
These Red Velvet Crinkle Cookies are soft, chewy, and beautifully coated in powdered sugar, creating a festive contrast with their vibrant red color and rich cocoa flavor. Perfect for holiday gatherings or any sweet craving, these cookies combine the classic red velvet taste with a fun crinkled appearance.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- Preheat the Oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure the cookies don’t stick during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until they are well combined for even distribution.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together for 2 to 3 minutes until the mixture becomes light and fluffy, creating a smooth base for the dough.
- Add Eggs and Coloring: Incorporate the eggs one at a time, beating well after each addition. Then stir in the vanilla extract and red food coloring until the batter has an even, vibrant red tint.
- Combine Mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently just until no streaks of flour remain. The resulting dough should be soft and sticky.
- Chill the Dough: Cover the dough bowl with plastic wrap and refrigerate it for at least 30 minutes to firm up the dough, making it easier to handle for shaping.
- Form and Coat Dough Balls: Once chilled, scoop tablespoon-sized portions of dough and roll them into 1-inch balls. Roll each ball generously in powdered sugar until fully coated to create the signature crinkle effect.
- Bake: Place the coated dough balls on the prepared baking sheets spaced about 2 inches apart. Bake for 10 to 12 minutes, until the edges are set but the centers remain soft.
- Cool: Let the cookies rest on the baking sheets for 3 to 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly.
Notes
- For best results, use gel-based red food coloring to achieve a vibrant color without affecting the dough’s consistency.
- Chilling the dough is key for preventing spreading and achieving the perfect crinkle texture.
- Ensure cookies have enough space on the baking sheet to avoid sticking together as they bake.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Optionally, add a teaspoon of instant espresso powder to enhance the chocolate flavor.
Keywords: red velvet cookies, crinkle cookies, cocoa cookies, holiday cookies, festive cookies, chocolate crinkle, powdered sugar cookies
