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Red Velvet Crinkle Cookie Recipe

Red Velvet Crinkle Cookie Recipe
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★★★★★

5.3 from 14 reviews

These Red Velvet Crinkle Cookies are soft, chewy, and perfectly festive with their vibrant red color and sweet powdered sugar crackled exterior. Featuring a rich cocoa flavor balanced with classic vanilla and a hint of buttery sweetness, they make a delightful treat for holidays, parties, or whenever you crave a colorful, chocolaty cookie.

Ingredients

Scale

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

For Coating

  • 1/2 cup powdered sugar, for rolling

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets 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. This dry mixture will be incorporated slowly into the wet ingredients.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 2 to 3 minutes. This step creates a smooth base for the cookies.
  4. Add Eggs and Flavorings: Add in the eggs one at a time, beating well after each addition to fully incorporate them. Stir in the vanilla extract and red food coloring, mixing evenly to achieve a vibrant red dough.
  5. Combine Mixtures: Gradually add the dry ingredient mixture into the wet mixture, stirring gently just until combined. Avoid overmixing to keep the dough tender and slightly sticky.
  6. Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Chilling firms the dough, making it easier to handle and helping the cookies maintain their shape during baking.
  7. Shape and Coat: After chilling, scoop the dough into 1-inch balls. Roll each ball thoroughly in powdered sugar so that the exterior is well-coated, which will create the signature crinkled appearance.
  8. Arrange and Space: Place the powdered sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  9. Bake: Bake in the preheated oven for 10 to 12 minutes. The cookies should be set on the edges but still soft in the centers with a beautifully crackled surface.
  10. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, preserving their soft texture.

Notes

  • Refrigerating the dough is important to prevent excessive spreading during baking.
  • Use gel or liquid red food coloring depending on availability, but gel tends to give a more vibrant color without thinning the dough.
  • For a deeper chocolate flavor, consider using Dutch-processed cocoa powder.
  • Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
  • These cookies can be frozen after baking for up to 3 months; thaw at room temperature before serving.

Nutrition

Keywords: red velvet cookies, red velvet crinkle cookies, crinkle cookies, chocolate cookies, festive cookies, holiday cookies

Find it online: https://todayfoodrecipe.com/red-velvet-crinkle-cookie-recipe/