Vibrant Red Velvet Crinkle Cookies
These vibrant Red Velvet Crinkle Cookies are a delightful treat, featuring a soft, chewy texture with a rich cocoa flavor and a beautiful red hue, all dusted with sweet powdered sugar.
Equipment
- medium bowl
- whisk
- large bowl
- electric mixer
- plastic wrap
- baking sheets
- parchment paper
- shallow bowl
- wire rack
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder natural, not Dutch-processed
- 1 teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter (1 stick) softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons red food coloring gel paste works best
- 2 tablespoons milk or buttermilk
Coating
- ½ cup powdered sugar for coating
Instructions
Preparation
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt, then set it aside.
- In a large bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy (2-3 minutes).
- Beat in the eggs one at a time, then mix in the vanilla extract, red food coloring, and milk until the color is vibrant and evenly distributed.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined, being careful not to overmix.
- Cover the dough with plastic wrap and refrigerate for 30 minutes to 2 hours.
Baking
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- Place powdered sugar in a shallow bowl, scoop rounded tablespoons of chilled dough, roll them into balls, and generously coat each in powdered sugar.
- Arrange the coated dough balls on the prepared baking sheets, spaced 2 inches apart, and bake for 9-11 minutes until the edges are set and centers are slightly soft.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
For the best vibrant red color, use gel food coloring. Do not overmix the dough, as this can lead to tougher cookies. Chilling the dough is essential for preventing the cookies from spreading too much and helps develop the crinkle effect. Ensure the cookies are fully cooled before storing to prevent them from becoming too soft.