Classic Red Velvet Crinkle Cookies
These classic red velvet crinkle cookies are soft, chewy, and boast a vibrant red color with a beautiful powdered sugar crinkle. Perfect for holidays or any special occasion, they're sure to be a crowd-pleaser.
Equipment
- large bowl
- electric mixer
- medium bowl
- plastic wrap
- shallow bowl
- baking sheets
- parchment paper
- wire rack
Ingredients
Cookie Dough
- 1 cup unsalted butter (2 sticks) softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 ounces red food coloring (liquid or gel for vibrant color)
- 2 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
For Rolling
- ½ cup powdered sugar for rolling
Instructions
Preparation
- In a large bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and red food coloring until the mixture is a uniform vibrant red.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Cover the dough with plastic wrap and refrigerate for at least 2 hours, or until firm.
- Preheat oven to 375°F (190°C) and pour powdered sugar into a shallow bowl.
- Scoop dough, roll into balls, then coat each ball generously in powdered sugar.
- Place coated cookie balls on parchment-lined baking sheets and bake for 10-12 minutes.
- Allow cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
Chilling the dough is essential for achieving the best crinkle effect. For an extra pop of flavor, try adding a pinch of cinnamon to the dry ingredients.