Description
Delight in these luscious Red Velvet Crinkle Cookies, featuring a soft and chewy center with a beautiful cocoa-infused red velvet flavor and a sweet powdered sugar coating for an irresistible crinkle effect. Perfect for holiday treats or any special occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups (240 g) all purpose flour
- ¼ cup (20 g) unsweetened cocoa powder
- 1½ teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients
- 6 tablespoons (85 g) unsalted butter, melted and slightly cooled
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons (10 ml) red gel food coloring
Coating Sugars
- ½ cup (100 g) granulated sugar
- ½ cup (60 g) powdered sugar
Instructions
- Whisk Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined. Set aside.
- Mix Wet Ingredients: Melt the butter in the microwave for about 45 seconds. Stir to incorporate the melted butter with any smaller unmelted pieces. Allow the butter to cool slightly until warm but not hot. In a separate large bowl, whisk together the melted butter, granulated sugar, and light brown sugar until smooth. Add eggs, vanilla extract, and red gel food coloring; whisk until creamy and well combined, scraping the bowl sides as needed.
- Combine and Chill: Using a flexible spatula or spoon, mix the dry ingredient mixture into the wet ingredients until just combined. Avoid overmixing to keep the cookies tender. Cover the dough with plastic wrap and refrigerate for at least 60 minutes or up to overnight to firm up.
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (177°C) for at least 30 minutes to ensure even baking. Line two large baking sheets with parchment paper to prevent sticking.
- Shape and Coat Cookies: Pour granulated sugar into one bowl and powdered sugar into another shallow bowl. Using a small tablespoon-sized cookie scoop (about 15 grams per scoop), portion out the dough. Roll each dough ball first in granulated sugar, then in powdered sugar until thoroughly coated. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake and Cool: Bake the cookies for 11 to 14 minutes or until edges are set and the tops no longer look wet. Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes. Then transfer the cookies to a cooling rack to cool completely before serving.
Notes
- Chilling the dough is crucial for easy handling and better cookie shape.
- Use gel food coloring for more vibrant red color without affecting dough consistency.
- Do not overbake to maintain a soft and chewy texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a richer taste, try substituting part of the butter with cream cheese.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx. 28 g)
- Calories: 130 kcal
- Sugar: 15 g
- Sodium: 65 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Red Velvet, Crinkle Cookies, Holiday Cookies, Cocoa Cookies, Soft Cookies, Chewy Cookies
