Red Velvet Crinkle Cookies
Red Velvet Crinkle Cookies combine the rich cocoa flavor of classic red velvet with a beautiful crackled powdered sugar coating. They're soft, chewy, and have just the right amount of chocolate flavor, making them perfect for holiday parties, cookie exchanges, or any time you want something that looks impressive but comes together quickly.
Equipment
- Mixing bowls Medium and large
- Whisk
- Baking sheets Two baking sheets
- Parchment paper
- Measuring cups and spoons
- Cookie scoop 1 tablespoon size
- Shallow bowl For powdered sugar coating
Ingredients
- 1½ cups all-purpose flour 180g
- ¼ cup unsweetened cocoa powder 25g
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter 113g, melted
- 1 cup granulated sugar 200g
- 1 large egg
- 1 tablespoon red food coloring gel preferred for vibrant color
- 1 teaspoon vanilla extract
- 1 cup powdered sugar 120g, for coating
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and place powdered sugar in a shallow bowl.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until no lumps remain. Set aside.
- In a large bowl, whisk melted butter and granulated sugar until well combined. Add egg and whisk vigorously until smooth and slightly lighter in color. Stir in red food coloring and vanilla extract until evenly distributed.
- Add dry ingredients to wet ingredients and stir with a wooden spoon or spatula until just combined and no flour streaks remain. Dough will be soft and slightly sticky. Avoid overmixing.
- Using a cookie scoop or tablespoon, portion dough into 1-tablespoon balls. Roll each into a smooth ball, then roll in powdered sugar until completely coated. Place on prepared baking sheets 2 inches apart.
- Bake for 10 to 12 minutes, until cookies have spread and developed cracks. Centers should look slightly underdone. Do not overbake.
- Let cookies cool on baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely before serving.
Notes
- Use melted butter, not softened, for the right dough consistency that spreads properly during baking.
- Don't skip the parchment paper as it prevents sticking and helps the cookies maintain their shape.
- Roll the dough balls generously in powdered sugar to get those dramatic white cracks.
- Space cookies 2 inches apart since they spread quite a bit during baking.
- Let the cookies cool on the baking sheet for at least 5 minutes before moving them.
- Check cookies at 10 minutes as oven temperatures vary and you want them slightly underdone in the center.
- Store in an airtight container to keep the cookies soft and prevent the powdered sugar from getting soggy.
- For cream cheese variation, add 2 ounces softened cream cheese to wet ingredients for extra tang.
- For white chocolate variation, fold in ½ cup white chocolate chips after mixing the dough.
- Freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temperature for 30 minutes.
Nutrition
Serving: 1CookieCalories: 98kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 2.5gCholesterol: 18mgSodium: 52mgFiber: 0.5gSugar: 10gVitamin A: 2IUCalcium: 1mgIron: 2mg
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