Description
Delight in these Red Velvet Crinkle Cookies, a perfect blend of rich cocoa flavor with a vibrant red twist. Soft and chewy on the inside with a beautifully cracked powdered sugar-coated exterior, these cookies are an irresistible treat that makes any occasion special.
Ingredients
Dry Ingredients
- 2 cups (254 grams) all-purpose flour, measured correctly
- 1/4 cup (22 grams) unsweetened natural cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
Wet Ingredients
- 4 tablespoons (57 grams) unsalted butter
- 1/2 cup (100 grams) light brown sugar
- 1/2 cup (100 grams) granulated sugar
- 2 large eggs, at room temperature
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 teaspoon red gel food coloring
Coating
- 1/2 cup (63 grams) powdered sugar
Instructions
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and fine sea salt. Set this dry mixture aside for later use.
- Prepare Wet Mixture: Melt the unsalted butter using the stovetop or microwave. Stir the light brown sugar and granulated sugar into the warm melted butter using a rubber spatula until combined. Allow this mixture to cool slightly until just warm.
- Combine Wet Ingredients: Stir the eggs into the warm butter and sugar mixture one at a time to incorporate fully. Next, add the milk, vanilla extract, and red gel food coloring, mixing thoroughly for an even red hue.
- Incorporate Dry Ingredients: Slowly add the sifted flour mixture to the wet ingredients, mixing until a smooth dough forms. Cover the dough with plastic wrap and refrigerate until firm enough to scoop without sticking, about 30 minutes to up to 1 day.
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Shape and Coat Cookies: Using a medium spring-loaded cookie scoop, form the chilled dough into 1 1/2-tablespoon sized balls. Roll each dough ball in powdered sugar, letting them sit in the sugar between two coatings for full coverage.
- Arrange and Bake: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake the cookies for 12 to 14 minutes until they spread out and the powdered sugar coating cracks beautifully.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Store cooled cookies in an airtight container at room temperature for up to 3 days.
Notes
- Ensure eggs are at room temperature to blend smoothly.
- Red gel food coloring provides vibrant color without thinning the dough.
- Chilling the dough is crucial for the crinkle effect and easier handling.
- Rolling the dough balls twice in powdered sugar enhances the cracked crinkle appearance.
- To store longer, freeze baked cookies in an airtight container for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
