Description
Delight in these soft, chewy Red Velvet Crinkle Cookies featuring a rich cocoa flavor with a vibrant red hue, coated in powdered sugar for a festive crinkled finish. Perfect for holiday treats or anytime you want a colorful, flavorful cookie.
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 flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: In the bowl of a standing mixer or using a hand mixer, whip the softened butter and granulated sugar together until the mixture is fluffy and pale.
- Add eggs and flavorings: Mix in the eggs one at a time, fully combining each before adding the next. Then stir in the milk, vanilla extract, and red food coloring until well blended.
- Incorporate dry ingredients: Gradually add the dry ingredients to the wet ingredients on low speed, mixing just until combined. Avoid overmixing to keep cookies tender. Cover the dough with plastic wrap and refrigerate for 1 hour 30 minutes until firm enough to shape.
- Preheat oven and prepare coating: Preheat your oven to 350 degrees Fahrenheit. Pour the powdered sugar into a small bowl for coating the cookie dough balls.
- Shape and coat dough: Remove the dough from the refrigerator. Using buttered hands, scoop approximately 2 tablespoons of dough and roll each into a ball. Roll each ball thoroughly in powdered sugar to coat evenly.
- Arrange and flatten: Place the coated dough balls on a baking sheet lined with Silpat or parchment paper. Flatten each ball slightly to help them spread evenly during baking.
- Bake the cookies: Bake in the preheated oven for 14 minutes until the cookies have spread and the crinkle effect appears on the surface.
- Cool the cookies: Allow the cookies to rest on the baking sheet for 5 minutes after removing from the oven. Then transfer to a wire rack to cool completely, ensuring they firm up to the perfect texture.
- Store properly: Once cooled, store the cookies in an airtight container to maintain freshness and softness.
Notes
- Butter the hands before shaping dough to prevent sticking.
- Chilling the dough is essential for easy shaping and a thicker cookie texture.
- Use gel or liquid red food coloring for vibrant color; adjust quantity if desired.
- Do not overmix the dough once dry ingredients are added to avoid tough cookies.
- Cookies may be stored at room temperature for up to 5 days in an airtight container.
- To keep cookies soft longer, add a slice of bread to the container to maintain moisture.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
