Description
Delight in these classic Red Velvet Crinkle Cookies featuring a rich cocoa flavor, vibrant red color, and a signature powdered sugar crackled exterior. Perfectly soft and chewy, these festive cookies make a wonderful treat 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
- Mix Dry Ingredients: In a small mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined. Set aside.
- Cream Butter and Sugar: In the bowl of a stand mixer or with a hand mixer, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes.
- Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated. Then stir in the milk, vanilla extract, and red food coloring until the batter is evenly colored.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients on low speed. Mix just until all ingredients are combined and there are no streaks of flour.
- Chill Dough: Cover the dough bowl tightly with plastic wrap. Refrigerate for 1 hour and 30 minutes or until the dough is firm enough to handle and shape.
- Preheat and Prepare for Baking: Preheat your oven to 350 degrees Fahrenheit. Pour the powdered sugar into a small bowl for coating the cookies.
- Shape and Coat Cookies: Using buttered hands, scoop about 2 tablespoons of dough per cookie. Roll each dough ball in the powdered sugar until fully coated, then place them on a Silpat mat or parchment paper-lined baking sheet. Flatten each ball slightly with your fingers.
- Bake: Bake the cookies in the preheated oven for 14 minutes until edges are set but centers remain soft.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Store cooled cookies in an airtight container to maintain freshness.
Notes
- Ensure butter is properly softened for easier creaming with sugar.
- Use gel or liquid red food coloring for vibrant color without altering dough consistency.
- Chilling dough is essential to prevent cookies from spreading too much during baking.
- Butter your hands when shaping dough to avoid sticking.
- If you prefer more intense cocoa flavor, you can increase unsweetened cocoa powder by up to 2 tablespoons without affecting texture much.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 170 kcal
- Sugar: 14 g
- Sodium: 110 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
