Red Velvet Crinkle Cookies (Printable)
Soft, chewy red velvet cookies with cocoa and a crackled powdered sugar exterior for sweet enjoyment.
# What You'll Need:
→ Dry Ingredients
01 - 1 2/3 cups all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon baking soda
05 - 1/2 teaspoon salt
→ Wet Ingredients
06 - 1/2 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 1/4 cup light brown sugar, packed
09 - 2 large eggs
10 - 1 teaspoon pure vanilla extract
11 - 1 tablespoon red food coloring (liquid or gel)
→ For Rolling
12 - 3/4 cup powdered sugar
# How-To Steps:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
02 - In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until well blended. Set aside for later use.
03 - In a large bowl, beat the softened butter with granulated sugar and brown sugar using an electric mixer until light and fluffy, approximately 2-3 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract and red food coloring until the batter achieves a uniform red color throughout.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until fully incorporated. Avoid overmixing to prevent tough cookies.
06 - Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour. Chilling is essential for achieving the signature crinkle effect and easier handling.
07 - Scoop tablespoon-sized portions of dough and roll into smooth balls. Generously coat each ball in powdered sugar, ensuring complete coverage.
08 - Place the sugar-coated dough balls on the prepared baking sheets, spacing them 2 inches apart to allow for spreading during baking.
09 - Bake for 11-12 minutes until cookies are puffed and the tops develop crackled patterns, while centers remain slightly soft.
10 - Let the cookies cool on the baking sheets for 5 minutes to set, then transfer to a wire rack to cool completely before serving.
# Expert Suggestions:
01 -
- The powdered sugar cracks naturally as they bake, creating that stunning snow-on-red-mountain effect
- Chill time means you can make the dough ahead and bake fresh cookies whenever company arrives
02 -
- The chilling step is nonnegotiable for getting that dramatic crackled effect
- Gel food coloring delivers a deeper red without thinning your dough like liquid can
03 -
- Scoop and roll all your dough balls before coating any in sugar to prevent the sugar from clumping
- Do not underbake these or the centers will remain gooey instead of perfectly chewy