Red Velvet Crinkle Cookies
These vibrant and delightful cookies bring warmth and joy, showcasing a tender texture and a sweet surprise with each bite.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Spoon and level it off for accuracy.
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened Fresh butter enhances texture and flavor.
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon red food coloring Can be omitted if not available.
- 1 teaspoon vanilla extract Adding more enhances flavor.
Coating
- 1 cup powdered sugar for rolling Creates a beautiful contrast against the cookies.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until airy.
- In another bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, red food coloring, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Chill the dough for at least 30 minutes.
Baking
- Scoop tablespoon-sized balls of dough and roll them in powdered sugar.
- Place on the prepared baking sheet and bake for 10-12 minutes, or until the edges are set.
- Let cool slightly before transferring to a wire rack.
Notes
Keep cookies in an airtight container at room temperature for up to a week. A slice of bread in the container can help keep them soft. Dough can be made up to three days in advance and stored in the refrigerator.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 50mgFiber: 1gSugar: 10g
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