Red Velvet Crinkle Cookies
Luxuriously rich and chewy, these vibrant Red Velvet Crinkle Cookies are a delightful treat coated in powdered sugar, perfect for celebrations and gatherings.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup cocoa powder Use high-quality cocoa for richer flavor.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring Can substitute with natural beet juice for a healthier option.
For Rolling
- Powdered sugar for rolling
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix melted butter and granulated sugar until combined. Add eggs, vanilla extract, and red food coloring, mixing well.
- Gradually add the dry ingredients into the wet ingredients, stirring until a dough forms.
- Refrigerate the dough for at least 30 minutes.
Baking
- Once chilled, scoop tablespoon-sized portions of dough, roll into balls, and coat each ball in powdered sugar.
- Place on prepared baking sheets, spacing them a couple of inches apart.
- Bake for 10-12 minutes or until the edges are set and the tops appear crinkled.
- Allow to cool slightly on the baking sheet before transferring to a wire rack to cool completely.
Notes
Store these cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them for up to three months. To enjoy again, thaw at room temperature or microwave for a few seconds.