Description
These Red Velvet Crinkle Cookies are soft, chewy, and perfectly fudgy with a vibrant red color. Rolled in powdered sugar, they develop a beautiful crinkled surface after baking, making them an eye-catching treat perfect for holidays or special occasions.
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
- Combine Dry Ingredients: In a small mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set this dry mixture aside.
- Cream Butter and Sugar: Using a standing mixer or hand mixer, whip the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which should take about 2 to 3 minutes.
- Add Eggs and Liquids: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure they are fully incorporated. Then mix in the milk, vanilla extract, and red food coloring until evenly combined.
- Combine Wet and Dry Ingredients: Slowly add the dry ingredients to the wet mixture on low speed. Mix just until the dough comes together. Be careful not to overmix as it can affect the texture of the cookies.
- Chill Dough: Cover the mixing bowl tightly with plastic wrap and refrigerate the dough for 1 hour and 30 minutes or until firm enough to shape into balls.
- Preheat Oven and Prepare Sugar Coating: Preheat your oven to 350 degrees Fahrenheit. Pour the powdered sugar into a small bowl for coating the dough balls.
- Form and Coat Cookies: Remove the chilled dough from the refrigerator. Using buttered hands, scoop out about 2 tablespoons of dough and roll it into balls. Then roll each ball thoroughly in the powdered sugar so they are evenly coated.
- Arrange and Flatten: Place the coated dough balls onto a baking sheet lined with Silpat or parchment paper. Slightly flatten each ball to encourage the classic crinkle appearance.
- Bake: Bake the cookies in the preheated oven for 14 minutes until they are set and have a crinkled surface.
- Cool: Allow the cookies to rest on the baking sheet for 5 minutes after removing from the oven. Then transfer them to a wire rack to cool completely before storing.
- Store: Store cooled cookies in an airtight container to maintain freshness.
Notes
- Butter your hands before shaping the dough balls to prevent sticking and make rolling easier.
- For a stronger red color, add an extra teaspoon of red food coloring if desired.
- The chilling step is essential to help the dough firm up so the cookies retain their shape and develop the signature crinkles.
- Do not overbake; cookies should remain soft and slightly chewy in the center.
- You can substitute milk with any plant-based milk to make the recipe dairy-free, though this will slightly alter texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
