Description
These Red Velvet Crinkle Cookies are soft, chewy, and beautifully coated with powdered sugar creating a crinkled effect when baked. Featuring a rich red color with a subtle cocoa flavor, these cookies are perfect for festive occasions or anytime you crave a delightful treat.
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
Finishing
- 1 cup powdered sugar
Instructions
- Prepare Dry Ingredients: In a small mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to combine evenly. Set aside.
- Cream Butter and Sugar: In the bowl of a stand mixer or using a hand mixer, beat the softened butter and granulated sugar together until the mixture is light and fluffy, creating a creamy base for the dough.
- Add Eggs and Flavorings: Add the eggs one at a time to the butter mixture, making sure each egg is fully incorporated before adding the next. Then mix in milk, vanilla extract, and red food coloring until the color is well blended.
- Combine Wet and Dry Ingredients: Slowly incorporate the dry ingredient mixture into the wet ingredients on low speed. Mix just until combined to avoid overmixing the dough.
- Chill the Dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for 1 hour 30 minutes or until it is firm enough to handle for shaping.
- Preheat Oven and Prepare Sugar Coating: Preheat your oven to 350 degrees Fahrenheit. Pour powdered sugar into a small bowl for rolling the dough balls.
- Shape and Coat Cookies: Remove the chilled dough from the refrigerator. Using buttered hands, scoop about 2 tablespoons of dough and shape it into balls. Roll each ball thoroughly in the powdered sugar until evenly coated.
- Bake: Place the coated dough balls on baking sheets lined with Silpat or parchment paper. Flatten each ball slightly with your hand. Bake in the preheated oven for 14 minutes or until cookies have set.
- Cool: Allow the cookies to rest on the baking sheet for 5 minutes after baking, then transfer them to a wire rack to cool completely.
- Store: Once cooled, store the Red Velvet Crinkle Cookies in an airtight container to maintain freshness.
Notes
- Butter softening is crucial for proper creaming; make sure it is not melted.
- Using buttered hands prevents dough from sticking while rolling into balls.
- Red food coloring amount can be adjusted slightly for different intensity of red.
- Allow cookies to cool completely on a wire rack to maintain texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- If you prefer, substitute milk with a plant-based milk for a dairy-free variation, though flavor and texture may vary slightly.
- Chilling the dough helps the cookies maintain shape and enhances texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
