Description
These Red Velvet Crinkle Cookies blend a perfect balance of rich cocoa and vibrant red color, coated with powdered sugar that cracks beautifully during baking. Soft, chewy, and delightfully festive, these cookies are perfect for holiday treats or any special occasion requiring a sweet, indulgent cookie.
Ingredients
Scale
Dry Ingredients
- 1⅔ cups All-Purpose Flour
- ⅓ cup Unsweetened Cocoa Powder
- 1½ teaspoons Baking Powder
- ¼ teaspoon Salt
Wet Ingredients
- ½ cup Unsalted Butter, room temperature
- 1¼ cups Granulated Sugar
- 2 large Eggs
- 1 tablespoon Milk
- 1½ teaspoons Liquid Red Food Coloring
- 1 teaspoon Pure Vanilla Extract
For Coating
- Powdered Sugar, for rolling
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt until thoroughly combined. This ensures even distribution of leavening and cocoa flavor.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter with granulated sugar using a stand mixer or a handheld electric mixer. Mix on medium speed for about three minutes until the mixture becomes light and fluffy, which helps incorporate air for tender cookies.
- Add Eggs: On medium speed, add the eggs one at a time to the creamed butter and sugar mixture. Scrape down the sides of the bowl between additions to ensure complete mixing for a uniform dough.
- Incorporate Milk, Food Coloring, and Vanilla: Mix in the milk, liquid red food coloring, and pure vanilla extract on medium speed until well combined. Scrape the bowl again and mix briefly to ensure all ingredients are well blended, giving the dough its signature red velvet color.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients while mixing on medium-low speed. Scrape down the sides of the bowl between additions until you achieve a smooth, cohesive dough.
- Chill the Dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 30 minutes, or up to one day. Chilling firms the dough, making it easier to handle and helping the cookies maintain their shape during baking.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (175°C). Line two baking pans with parchment paper or silicone baking mats to prevent sticking and promote even baking.
- Shape and Coat Cookies: Pour powdered sugar into a small bowl. Using a cookie scoop or tablespoon, scoop dough balls, then roll each ball immediately in powdered sugar to create a crackled effect when baked.
- Bake: Place the coated dough balls on the prepared baking sheets and bake for 12-14 minutes, until the cookies are set and tops are cracked but still soft inside.
- Cool: Remove from oven and let the cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.
- Store: Store cooled cookies in an airtight container at room temperature for several days, preserving their softness and flavor.
Notes
- Chilling the dough is crucial for shaping and achieving the signature crinkle look.
- Use powdered sugar generously when coating to enhance the crinkled effect on baked cookies.
- Ensure butter is at room temperature for easier creaming and better texture.
- Adjust baking time slightly depending on oven variations and desired cookie softness.
- For a more intense red color, add slightly more red food coloring if desired.
- These cookies freeze well; store in an airtight container or freezer bag for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Red Velvet Cookies, Crinkle Cookies, Cocoa Cookies, Holiday Cookies, Soft Cookies, Festive Cookies
