Red Velvet Crinkle Cookies
These buttery-soft Red Velvet Crinkle Cookies have a tender center and a delicate crackled surface dusted with powdered sugar, perfect for celebrations or cozy gatherings.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Measure flour by spooning it into the cup and leveling off.
- 1/2 cup cocoa powder Use high-quality cocoa for the best flavor.
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup butter, softened Real butter is recommended for best taste.
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring Gel coloring gives a richer hue.
For Rolling
- 1 cup powdered sugar For dusting the cookies.
Instructions
Preparation
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, mix flour, cocoa powder, baking powder, and salt until fully combined and free of lumps.
- In another bowl, beat together sugar and butter until creamy, about 2 to 3 minutes, until light and fluffy.
- Add egg, vanilla, and red food coloring; mix until blended and smooth, scraping the bowl to avoid streaks.
- Gradually add dry ingredients to wet ingredients and mix until combined on low; do not overmix.
- Refrigerate dough for at least 30 minutes, or until firm enough to roll.
- Roll the dough into 1 to 1 1/2 tablespoon balls and then roll in powdered sugar until well coated.
Baking
- Place the balls on a baking sheet and bake for 10-12 minutes, until tops crack and edges are set.
- Let cool on the sheet for 5 minutes before transferring to a rack.
Notes
For variations, consider adding mini chocolate chips or espresso powder. Store cookies in an airtight container for up to 4 days or freeze for up to 3 months.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 3gSodium: 50mgSugar: 10g
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