Red Velvet Crinkle Cookies
Delightfully soft and chewy, these Red Velvet Crinkle Cookies are coated in powdered sugar and perfect for any festive occasion.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring Use gel-based for vibrant color
For Rolling
- to taste Powdered sugar For coating
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the egg, vanilla extract, and red food coloring until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
- Chill the dough in the refrigerator for about 30 minutes.
Baking
- Once chilled, scoop the dough into balls and roll them in powdered sugar to coat.
- Place the cookies on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until the edges are set but the centers are still soft.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Serve with a glass of milk or ice cream. Store in an airtight container for up to a week, or freeze for up to three months. Chilling the dough helps achieve the crinkle effect and prevents spreading.