Red Velvet Crinkle Cookies

The first time I made these crinkle cookies was for a last-minute office holiday party. I had no idea what I was doing, just grabbed red food coloring and hoped for the best. When they came out of the oven with those dramatic crackled tops, my coworker actually gasped. Now they are my go-to when I need something that looks impressive but requires zero decorating skills.

Last December I tripled this recipe for my daughters winter concert bake sale. People kept asking where I bought them because the crinkle pattern looked so professional. My favorite moment was watching a little kid carefully choose the reddest cookie from the platter, like he was picking a gemstone. That batch sold out in fifteen minutes flat.

Ingredients

• 1 2/3 cups all-purpose flour: The foundation that gives these cookies their soft chewy structure and prevents them from spreading too thin
• 1/4 cup unsweetened cocoa powder: Provides that subtle chocolate backbone that balances the sweetness and prevents these from being one-note treats
• 1 teaspoon baking powder: Helps the cookies puff up beautifully in the oven, creating those dramatic cracks in the powdered sugar coating
• 1/4 teaspoon baking soda: Works with the baking powder to give the cookies just the right amount of lift and tenderness
• 1/2 teaspoon salt: Intensifies the chocolate flavor and keeps these from tasting flat or overly sugary
• 1/2 cup unsalted butter, softened: Creates the perfect texture and richness that makes these cookies irresistible
• 1 cup granulated sugar: Sweetens the dough and contributes to the crisp edges while keeping centers soft
• 1/4 cup light brown sugar, packed: Adds moisture and a subtle caramel note that deepens the overall flavor
• 2 large eggs: Provides structure and richness while helping bind everything together
• 1 teaspoon pure vanilla extract: Rounds out the chocolate flavor with warm comforting notes
• 1 tablespoon red food coloring: Gel coloring gives the most vibrant true-red hue without altering the dough consistency
• 3/4 cup powdered sugar: Creates that signature crackled snow-like coating that makes these cookies so striking

Instructions

Set the stage:

Preheat your oven to 350°F and line two baking sheets with parchment paper so nothing sticks.

Whisk the dry team:

In a medium bowl, combine flour, cocoa powder, baking powder, baking soda, and salt until everything is evenly distributed.

Cream the butter and sugars:

Beat the softened butter with granulated and brown sugar until the mixture looks pale and fluffy, about 2-3 minutes of serious mixing.

Add the eggs and flavor:

Drop in the eggs one at a time, beating well after each, then mix in vanilla and red food coloring until the dough is uniformly vibrant.

Bring it all together:

Gradually fold in the dry ingredients, mixing just until you no longer see streaks of flour, being careful not to overwork the dough.

Chill for maximum crinkle:

Cover the bowl and refrigerate for at least one hour to firm up the dough and help those cracks develop beautifully.

Roll in sugar:

Scoop tablespoon portions of dough, roll them into balls, and generously coat each one in powdered sugar until completely white.

Bake to perfection:

Place the sugar-coated balls 2 inches apart on your prepared sheets and bake for 11-12 minutes until puffed and cracked with soft centers.

Cool patiently:

Let the cookies rest on the baking sheets for 5 minutes to set, then move them to a wire rack to cool completely.

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My grandmother saw these on my counter last Christmas and immediately called them little velvet snow-capped mountains. She sat there picking off the powdered sugar from one cookie at a time, saving the red part for last. Now every time I make them, I think of her systematic cookie-eating method and smile.

Getting The Perfect Red

I have learned through many batches that gel food coloring is absolutely worth the extra trip to the baking aisle. Liquid coloring can make your dough sticky and sometimes results in an orangey red instead of that rich jewel tone we are after. Start with one teaspoon and add more if you want that really intense holiday red color that pops against the white sugar.

The Crinkle Science

Those gorgeous cracks happen because the powdered sugar creates a sort of crust on the outside while the dough underneath expands in the oven heat. The chilled dough is essential because it holds its shape long enough to form distinct crackle patterns instead of just spreading into a smooth cookie. When I skipped the chilling step once, I ended up with round red cookies that barely cracked at all.

Storage And Serving

These cookies actually taste better on day two, as the flavors have time to meld together and the texture becomes even more fudgy. Store them in an airtight container at room temperature and they will stay soft for up to five days, though they rarely last that long in my house. The powdered sugar does absorb moisture over time, so if you are making these for a party the next day, consider giving them a fresh roll in sugar right before serving.

• Freeze the unballed dough for up to three months if you want fresh cookies on demand
• A touch of espresso powder in the dry ingredients makes the chocolate flavor sing
• Room temperature eggs incorporate better than cold ones straight from the fridge

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There is something magical about pulling that first tray from the oven and watching the cracks form before your eyes. These cookies have become my reliable showstopper for any gathering that needs a little festive cheer.

Recipe Questions & Answers

→ What creates the crinkle effect on these cookies?

The crinkle appearance results from rolling the dough balls in powdered sugar before baking, which cracks as the cookies expand.

→ Can I substitute the red food coloring?

Gel food coloring provides a deeper hue, but liquid forms work well too. Adjust the amount to achieve desired vibrancy.

→ How important is chilling the dough?

Chilling helps firm the dough, making it easier to shape and enhancing the crinkle texture during baking.

→ What enhances the cocoa flavor in these treats?

Adding a small amount of espresso powder intensifies the chocolate notes without adding coffee taste.

→ How should these treats be stored?

Store in an airtight container at room temperature for up to five days to maintain softness and flavor.