Red Velvet Crinkle Cookies (Printable version)
Soft, chewy red velvet crinkle cookies with cocoa and powdered sugar, ideal for festive occasions.
# What You'll Need:
→ Dry Ingredients
01 - 1 2/3 cups all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon baking soda
05 - 1/2 teaspoon salt
→ Wet Ingredients
06 - 1/2 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 1/4 cup light brown sugar, packed
09 - 2 large eggs
10 - 1 teaspoon pure vanilla extract
11 - 1 tablespoon red food coloring (liquid or gel)
→ For Rolling
12 - 3/4 cup powdered sugar
# Directions:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy, about 2-3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract and red food coloring until evenly combined.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Do not overmix.
06 - Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour for best crinkle effect and easier handling.
07 - Scoop tablespoon-sized portions of dough and roll into balls. Generously coat each ball in powdered sugar.
08 - Place balls 2 inches apart on the prepared baking sheets.
09 - Bake for 11-12 minutes, until cookies are puffed and the tops crackle, but centers are still soft.
10 - Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert advice:
01 -
- That crackled sugar crust gives way to the softest, fudgiest center you have ever experienced in a cookie
- The red velvet flavor is subtle enough for everyday but stunning enough for holidays
02 -
- Chilling the dough is nonnegotiable if you want those dramatic crinkle tops
- Too much food coloring can make the dough gummy, so start with one tablespoon
03 -
- Use a cookie scoop for uniform sizing so they all bake at the same rate
- Add 1/2 teaspoon of espresso powder to intensify the chocolate flavor without changing the color