Red Velvet Crinkle Cookies
Festive and indulgent, these cookies feature a rich red color, chewy texture, and a delightful crinkle from rolling in powdered sugar, making them perfect for celebrations.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon cocoa powder Use high-quality cocoa for best flavor.
- 1 teaspoon baking powder
- 0.5 teaspoon salt
Wet Ingredients
- 0.5 cup unsalted butter, softened At room temperature.
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon red food coloring Choose a gel or paste for vibrant color.
- 1 teaspoon vanilla extract
For Rolling
- 0.5 cup powdered sugar For rolling the cookies.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a separate bowl, cream the softened butter and granulated sugar together until light and fluffy, about 4-5 minutes with an electric mixer.
- Beat in the egg, red food coloring, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Chill the dough in the refrigerator for at least 30 minutes.
Baking
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Roll each ball in powdered sugar until fully coated, then place them on the baking sheets, leaving space between each cookie.
- Bake for 10-12 minutes, until the edges are set but the center remains slightly soft.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
For a creative serving, plate the cookies on a tray, pair with frosting, or create a themed dessert platter. Store cookies in an airtight container at room temperature for up to a week.