Description
Delight in these festive Red Velvet Crinkle Cookies, featuring a rich cocoa base with a vibrant red hue and a soft, chewy texture. Coated in powdered sugar that crackles as they bake, these cookies make an irresistible treat perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1 1/3 cups granulated sugar
- 3 large eggs
- 1 Tbsp milk
- 1 1/2 tsp vanilla extract
- 5 tsp red food coloring
Coating
- 1 cup powdered sugar
Instructions
- Combine Dry Ingredients: In a small mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In the bowl of a stand mixer or using a hand mixer, whip the softened unsalted butter with granulated sugar until the mixture is fluffy and light in texture.
- Add Eggs and Liquids: Incorporate the eggs one at a time, mixing well after each addition to ensure full integration. Then mix in the milk, vanilla extract, and red food coloring until evenly combined.
- Mix Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients on low speed, mixing just until combined to avoid overworking the dough. Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour 30 minutes until firm enough to handle.
- Preheat Oven and Prepare Sugar Bowl: Set your oven to 350 degrees Fahrenheit. Pour the powdered sugar into a small bowl for coating the cookies.
- Shape and Coat Cookies: Remove the dough from the refrigerator. Using buttered hands, scoop approximately 2 tablespoons of dough and roll each portion into a ball. Roll the balls in the powdered sugar until fully coated. Place the coated dough balls on baking sheets lined with Silpat mats or parchment paper, and gently flatten each slightly to form discs.
- Bake the Cookies: Bake the cookies in the preheated oven for 14 minutes until set and cracked on top.
- Cool and Store: Let the cookies rest on the baking sheet for 5 minutes after baking, then transfer them to a wire rack to cool completely. Store cooled cookies in an airtight container to maintain freshness.
Notes
- For richer flavor, use high-quality cocoa powder and pure vanilla extract.
- Chilling the dough is essential to prevent spreading and to achieve the signature crinkle effect.
- Butter your hands before shaping the dough to prevent sticking.
- If you prefer a less intense red, reduce the food coloring slightly, but this will affect the vibrant appearance.
- Use parchment paper or a Silpat mat for easy cookie removal and cleanup.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
