Description
These delicious Red Velvet Crinkle Cookies feature a moist, fudgy texture coated in a sweet powdered sugar crust, offering a perfect balance of classic red velvet flavors with a delightful crackled appearance. Perfect for holidays, parties, or an everyday treat, these cookies are easy to make and bake quickly in just 20 minutes.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon professional red food coloring
- 2 cups all-purpose flour
- 1/3 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Coating
- 1/2 cup powdered sugar
- additional granulated sugar for rolling
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, beat together the softened butter, light brown sugar, and granulated sugar until the mixture becomes light and fluffy. Scrape down the sides of the bowl to incorporate all ingredients evenly.
- Add Eggs and Flavoring: Add the eggs one at a time, beating well after each addition to create a smooth mixture. Stir in the vanilla extract and the red food coloring, mixing until the color is uniform and vibrant.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, beating until just combined to avoid overmixing.
- Form and Coat Cookies: Prepare two small bowls: one with granulated sugar and the other with powdered sugar. Using a 1-ounce cookie scoop or tablespoon, scoop out cookie dough balls. Roll each ball first in granulated sugar, then coat thoroughly with powdered sugar to create the crinkle effect.
- Bake: Place sugar-coated cookie balls on the prepared baking sheet, spacing them about one inch apart. Bake in the preheated oven for 10 minutes or until the cookies puff up and develop cracks on the surface but remain slightly gooey in the center.
- Cool and Serve: Remove cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy warm or at room temperature with a glass of milk for the perfect treat.
Notes
- The intensity of red food coloring varies greatly between brands. This recipe uses Wilton professional red food coloring, which is highly pigmented. If using other gel or liquid food coloring, you may need to increase the amount to achieve the desired vibrant color.
- Ensure eggs are at room temperature to help the ingredients combine more smoothly and create a better texture.
- Do not overbake; cookies should be slightly gooey in the center for the best texture.
- You can substitute unsalted butter with salted butter if desired, but omit added salt in the recipe.
- For even-sized cookies and uniform baking, use a cookie scoop to portion the dough.
Keywords: red velvet cookies, crinkle cookies, chocolate cookies, powdered sugar coating, holiday cookies, easy cookie recipe