Description
These Red Velvet Crinkle Cookies offer a delightful twist on classic red velvet with their rich cocoa flavor, vibrant red color, and signature crackled powdered sugar exterior. Soft and chewy on the inside with a slightly crisp edge, they are perfect for festive occasions or any time you crave a colorful, flavorful treat.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon fine sea salt (or table salt)
- ⅛ teaspoon cream of tartar (optional)
- 3 tablespoons cocoa powder
Wet Ingredients
- ½ cup unsalted butter (melted and cooled)
- ½ cup granulated sugar
- ⅓ cup light or dark brown sugar (packed)
- 1 egg (room temperature)
- 1 tablespoon vanilla (paste or extract)
- Gel red food coloring (amount as desired)
For Rolling
- ¼ cup granulated sugar
- ½ cup powdered sugar
Instructions
- Make the red velvet cookie dough: In a large bowl, use a silicone spatula to mix melted unsalted butter (½ cup), granulated sugar (½ cup), brown sugar (⅓ cup), and cocoa powder (3 tablespoons) until smooth and well combined.
- Add egg, vanilla, and red food coloring: Mix in 1 room temperature egg, 1 tablespoon vanilla extract or paste, and gel red food coloring until the dough is smoothly colored, adding more food coloring to reach your desired vibrant red hue.
- Incorporate dry ingredients: Add all dry ingredients—1 ½ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ¾ teaspoon salt, and ⅛ teaspoon cream of tartar—into the wet mixture. Stir thoroughly until no dry flour spots remain and the dough is uniform.
- Chill the dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 30 minutes to 2 days. This resting time allows the dough to firm up for easier handling and improves flavor.
- Preheat oven and prepare pans: Heat your oven to 350°F (177°C). Line two baking trays with parchment paper to prevent sticking and ensure even baking.
- Prepare sugar coatings: Place ¼ cup granulated sugar in one bowl and ½ cup powdered sugar in another to roll the cookie dough balls in for the classic red velvet crinkle effect.
- Scoop and roll cookies: Use a cookie dough scoop to portion 2-3 tablespoons of dough per cookie. Roll each ball first in granulated sugar, then in powdered sugar, and place on the prepared baking trays, spacing them about 3-4 inches apart. After filling the tray, roll each cookie ball a second time in powdered sugar for a thick coating, ensuring no purple spots show through.
- Bake the cookies: Bake one tray at a time in the preheated oven for 9-11 minutes or until the edges are set and centers look mostly cooked through but still soft.
- Optional shaping: For perfectly round cookies, immediately after baking while warm, place a large circular cutter or mug onto a cookie and gently move it in a circular motion to shape the cookie.
- Cool the cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely for best texture.
- Enjoy: Serve and enjoy these festive, chewy red velvet crinkle cookies with family and friends!
Notes
- Cream of tartar is optional but helps enhance the crinkle effect in cookies.
- Use gel food coloring for the most vibrant red without affecting dough consistency.
- Chilling the dough helps with rolling and maintains shape during baking.
- Rolling dough balls twice in powdered sugar ensures a nice crackled exterior without purple patches.
- Adjust baking time slightly depending on oven and cookie size to avoid overbaking.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Keywords: red velvet cookies, crinkle cookies, chocolate cookies, holiday cookies, baked cookies, festive cookies
