Description
These Red Velvet Crinkle Cookies are soft, chewy, and coated in a sweet powdered sugar shell, offering a perfect festive treat with a slight cocoa flavor and vibrant red color. They are easy to make, requiring chilling before baking to enhance the texture and flavor.
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
Coating
- 1 cup powdered sugar
Instructions
- Mix Dry Ingredients: In a small mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until fully combined. Set this mixture aside.
- Cream Butter and Sugar: In the bowl of a standing mixer or using a hand mixer, whip the softened butter and granulated sugar together until the mixture is light and fluffy, which will take about 3-4 minutes.
- Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Then incorporate the milk, vanilla extract, and red food coloring thoroughly to achieve an even vibrant color.
- Combine Wet and Dry: Slowly add the dry ingredients into the wet mixture on low speed until just combined. Avoid overmixing to keep the cookie texture soft.
- Chill Dough: Cover the bowl with plastic wrap and refrigerate for 1 hour and 30 minutes or until the dough is firm enough to shape into balls.
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Prepare a small bowl with powdered sugar for coating the cookies.
- Shape and Coat Cookies: Remove the dough from the refrigerator. Using buttered hands, scoop about 2 tablespoons of dough and roll into balls. Roll each ball generously in the powdered sugar until evenly coated.
- Prepare for Baking: Place the coated cookie balls on a Silpat mat or parchment paper-lined baking sheets. Flatten each ball slightly to encourage spreading and even baking.
- Bake Cookies: Bake in the preheated oven for 14 minutes until the cookies are set and crinkled on top.
- Cool: Let the cookies rest on the baking sheet for 5 minutes after removing from the oven, then transfer them to a wire rack to cool completely before storing.
- Store: Store cooled cookies in an airtight container to maintain freshness and softness.
Notes
- Using buttered hands to shape the dough prevents sticking and helps form perfect balls.
- Chilling the dough is essential for the cookie texture and helps prevent spreading too much during baking.
- For a more intense red color, you can increase the amount of food coloring slightly.
- Ensure eggs are at room temperature before mixing for better incorporation.
- Cookies can be stored at room temperature in an airtight container for up to 5 days or frozen for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
