Description
These Red Velvet Crinkle Cookies are soft, moist, and perfectly cracked with a vibrant red color and a subtle cocoa flavor. Rolled in powdered sugar before baking, they create a beautiful crinkled pattern on top. Ideal for holiday treats or any special occasion, these cookies combine classic red velvet flavors with an easy-to-follow baking method.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup 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 tbsp red food coloring (or gel food coloring for a more vibrant color)
- 1 tsp vanilla extract
For Coating
- 1/2 cup powdered sugar (for rolling the dough)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Prepare Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. This ensures even distribution of ingredients and a light, fluffy cookie texture.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture becomes light and fluffy, about 2-3 minutes. This step incorporates air for a tender cookie.
- Add Eggs and Flavorings: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and red food coloring until the mixture is uniform in color.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing gently just until combined. Overmixing can result in tougher cookies, so stop once the flour mixture is integrated.
- Chill Dough (Optional but Recommended): For easier handling and better cookie shape, chill the dough in the refrigerator for about 30 minutes to 1 hour. This step also helps intensify flavors.
- Roll in Powdered Sugar: Scoop tablespoon-sized portions of dough and roll each ball generously in powdered sugar. This coating creates the signature crackled look after baking.
- Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheet spaced about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are set but the center remains slightly soft for a chewy texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This prevents breaking and helps set the texture.
Notes
- Using gel food coloring results in more vibrant color without affecting dough consistency.
- Chilling the dough makes it easier to roll and helps prevent excessive spreading during baking.
- For a richer flavor, substitute half a teaspoon of vanilla extract with almond extract.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies can be frozen after baking for up to 3 months; thaw at room temperature before serving.
