Description
These Red Velvet Crinkle Cookies are soft, chewy, and bursting with classic red velvet flavor. Coated in a generous layer of powdered sugar, these festive cookies bake up with beautiful crinkles on top, making them perfect for holiday gatherings or any special occasion.
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
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 prevent sticking and for easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until they are evenly combined.
- Cream Butter and Sugar: Using a large bowl, beat the softened unsalted butter with the granulated sugar for 2 to 3 minutes until the mixture becomes light and fluffy, incorporating air for a tender texture.
- Add Eggs and Coloring: Incorporate the eggs one at a time, beating well after each addition. Stir in the vanilla extract followed by the red food coloring until the batter achieves a consistent red tint.
- Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until there are no visible streaks of flour. The dough will be soft and sticky.
- Chill the Dough: Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes to firm up the dough, making it easier to handle and shaping well.
- Form and Coat Dough Balls: After chilling, scoop tablespoon-sized portions and roll each into a 1-inch ball. Roll each ball generously in powdered sugar until fully coated to create the signature crinkle effect.
- Bake: Arrange the coated dough balls on the prepared baking sheets about 2 inches apart. Bake for 10 to 12 minutes until the edges are set but the centers remain soft.
- Cool: Allow cookies to sit on the baking sheets for 3 to 5 minutes post-baking, then transfer them to a wire rack to cool completely for best texture and handling.
Notes
- Ensure the butter is softened but not melted for proper creaming with sugar.
- Chilling the dough is crucial to prevent spreading and to get the perfect crinkle texture.
- Use good quality red food coloring for vibrant color; gel-based coloring works best without thinning the dough.
- Do not overbake; cookies continue to firm up as they cool.
- For a variation, sprinkle a little additional cocoa powder to the powdered sugar for coating.
