Description
Red Velvet Crinkle Cookies are festive, soft-centered treats with a tender crumb and a striking red color, perfectly coated in a snowy layer of powdered sugar. These cookies are a delightful combination of cocoa and red velvet flavors, ideal for holiday celebrations or any special occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients & Sugars
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring
For Coating
- 1 cup powdered sugar
Instructions
- Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until combined. Set aside.
- Cream the Butter and Sugars: In a large mixing bowl, beat softened butter with granulated sugar and brown sugar using a mixer until light and fluffy, about 2-3 minutes.
- Add Eggs and Flavorings: Incorporate eggs, vanilla extract, and red food coloring into the creamed butter and sugar mixture, mixing until fully blended.
- Combine Wet and Dry Ingredients: Gradually mix the dry ingredients into the wet ingredients, stirring just until combined to avoid overmixing.
- Chill the Dough: Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes. This ensures the cookies hold their shape during baking.
- Preheat the Oven: Heat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Shape the Cookies: Using a cookie scoop or tablespoon, scoop dough portions and roll into balls. Then roll each ball in powdered sugar until completely coated.
- Bake the Cookies: Arrange the coated dough balls on the baking sheet about 2 inches apart. Bake for 10-12 minutes until edges are set but centers remain soft.
- Cool and Serve: Remove from oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chilling the dough is important to prevent the cookies from spreading too much.
- Ensure eggs and butter are at room temperature for best mixing results.
- Use good quality cocoa powder for richer chocolate flavor.
- Red food coloring intensity can be adjusted based on your preference.
- Store cookies in an airtight container at room temperature for up to 5 days.
