Red Velvet Crinkle Cookies
These red velvet crinkle cookies are soft, slightly chewy, and pretty with their powdered-sugar cracks, making them a perfect treat for holidays or any sweet occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder Use fresh cocoa for better flavor and color.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tablespoon red food coloring Can adjust for a milder color.
- 1 teaspoon vanilla extract
For Rolling
- 1 cup powdered sugar For rolling the cookie dough balls.
Instructions
Preparation
- Preheat the 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 butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg, red food coloring, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture and mix until combined.
- Chill the dough for at least 30 minutes.
Baking
- Scoop tablespoon-sized balls of dough and roll them in powdered sugar.
- Place on the prepared baking sheet and bake for 10–12 minutes until the edges are set.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Keep cookies in an airtight container. They can last up to 3 days at room temperature, 1 week in the refrigerator, or 3 months in the freezer. For variations, try adding white chocolate chips or peppermint extract.