Red Velvet Crinkle Cookies
These soft, slightly chocolatey red velvet crinkle cookies are dusted with powdered sugar for a beautiful, crackled appearance, making them a delightful treat to share or enjoy on your own.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Spoon and level for accuracy.
- 1/4 cup cocoa powder For a stronger chocolate flavor, consider adding another tablespoon.
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring Add more for a deeper red color.
For Rolling
- Powdered sugar for rolling To coat the cookie balls.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the egg, vanilla extract, and red food coloring until well combined.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Chill the dough in the refrigerator for 30 minutes.
Baking
- Once chilled, scoop tablespoons of dough and roll them into balls.
- Roll each ball in powdered sugar to coat.
- Place the coated balls on the prepared baking sheet and bake for 10–12 minutes until the edges are set but the centers are soft.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze baked cookies in a single layer, then transfer to a freezer bag for up to 3 months. Thaw at room temperature before serving. To achieve the best results, measure flour correctly, avoid overmixing, and chill the dough.