Description
These Red Velvet Crinkle Cookies are soft, chewy, and beautifully coated in powdered sugar with a vibrant red color. They combine the rich flavor of cocoa with classic red velvet elements, resulting in a festive and delicious 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
- Prepare 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.
- Cream Butter and Sugar: In the bowl of a standing mixer or using a hand mixer, whip the softened unsalted butter and granulated sugar until the mixture is fluffy and light.
- Add Eggs and Flavorings: Mix in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then blend in the milk, vanilla extract, and red food coloring until combined.
- Incorporate Dry Ingredients: Slowly add the dry ingredient mixture to the wet ingredients on low speed and mix just until combined to avoid overmixing.
- Chill Dough: Cover the mixing bowl with plastic wrap and chill the dough in the refrigerator for 1 hour 30 minutes or until firm enough to shape into balls.
- Preheat Oven and Prepare Coating: Preheat your oven to 350 degrees Fahrenheit. Pour powdered sugar into a small bowl for coating the dough balls.
- Shape and Coat Cookies: Remove the dough from the refrigerator. Using buttered hands, scoop approximately 2 tablespoons of dough and shape into balls. Roll each ball in the powdered sugar until fully coated.
- Arrange and Bake: Place the coated dough balls evenly spaced on a Silpat or parchment paper-lined baking sheet. Slightly flatten each ball. Bake in the preheated oven for 14 minutes.
- Cool Cookies: After baking, allow the cookies to rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Storage: Store cooled cookies in an airtight container to keep them fresh.
Notes
- Use unsalted butter for better control of salt in the recipe.
- Butter your hands before shaping dough to prevent sticking.
- The chilling step is crucial to ensure the dough firms up, making it easier to shape and preventing excessive spreading during baking.
- Adjust red food coloring based on desired color intensity.
- For even baking, space cookies about 2 inches apart on the baking sheet.
- Cookies can be stored at room temperature for up to 5 days in an airtight container.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 20 g
- Sodium: 110 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 40 mg
