Description
Delight in these Red Velvet Crinkle Cookies, perfect for any occasion with their soft, chewy texture and iconic powdered sugar crackled exterior. Rich with cocoa and a vibrant red hue, these cookies combine classic flavors and a charming presentation that’s sure to impress your guests or satisfy your sweet tooth.
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
- Mix Dry Ingredients: In a small mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined. Set aside.
- Cream Butter and Sugar: In the bowl of a stand mixer or using a hand mixer, beat the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition to fully incorporate. Then, add the milk, vanilla extract, and red food coloring, mixing until uniform in color and consistency.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture on low speed, mixing just until combined to avoid overworking the dough.
- Chill the Dough: Cover the bowl tightly with plastic wrap and refrigerate for 1 hour 30 minutes or until the dough is firm enough to handle and shape.
- Preheat Oven and Prepare Coating: Preheat your oven to 350 degrees Fahrenheit. Pour the powdered sugar into a small bowl for rolling the cookies.
- Shape and Coat Cookies: Using buttered or lightly greased hands, scoop approximately 2 tablespoons of dough and roll into balls. Coat each ball thoroughly in powdered sugar to create the classic crinkle effect.
- Arrange and Bake: Place the coated balls on a baking sheet lined with a Silpat mat or parchment paper, spacing them apart. Flatten each ball slightly with your hand or the back of a spoon. Bake in the preheated oven for 14 minutes until the edges are set but the cookies remain soft.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set further, then transfer to a wire rack to cool completely and maintain their chewy texture.
- Store Properly: Once cooled, store the Red Velvet Crinkle Cookies in an airtight container to keep them fresh for up to 5 days.
Notes
- For even rolling, grease your hands with butter or oil to prevent dough from sticking.
- Ensure the dough is well chilled before shaping to maintain structure during baking.
- Use a Silpat or parchment paper to prevent sticking and promote even baking.
- Red food coloring can be adjusted to achieve your preferred intensity of color.
- These cookies freeze well: freeze unbaked dough balls coated in powdered sugar or baked cookies in airtight containers.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
