Red Velvet Crinkle Cookies
Soft and chewy red velvet crinkle cookies with a crackly powdered sugar coating — festive, chocolatey, and perfect for the holidays.
Servings: 24 cookies
Calories: 110kcal
Cost: 7
Equipment
- mixing bowls
- whisk
- measuring cups and spoons
- microwave-safe bowl
- baking sheets
- parchment paper
- wire cooling rack
Ingredients
- 2 cups all-purpose flour (240 g)
- 1/4 cup unsweetened cocoa powder (20 g)
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted (113 g)
- 1 cup granulated sugar (200 g)
- 1/2 cup light brown sugar, packed (100 g)
- 2 large eggs
- 2 tsp vanilla extract
- 2 tsp red food coloring (liquid or gel)
- 1/2 cup powdered sugar, for rolling (60 g)
Instructions
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until combined.
- Melt butter in the microwave. In a large bowl, whisk melted butter with granulated sugar and brown sugar until smooth.
- Add eggs, vanilla extract, and red food coloring to the butter mixture. Whisk until fully combined.
- Gradually add dry ingredients to wet mixture, mixing until just combined. Cover dough and refrigerate for at least 1 hour.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop dough into 1-inch balls, roll in powdered sugar, and place on baking sheet about 2 inches apart.
- Bake 11–13 minutes, until cookies are set and crinkled. Cool on baking sheet before transferring to a rack.
Notes
Let cookies cool completely before storing. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.