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Red Velvet Crinkle Cookies
Michonne Zendaya

Red Velvet Crinkle Cookies

Soft and chewy red velvet crinkle cookies with a crackly powdered sugar coating — festive, chocolatey, and perfect for the holidays.
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Prep Time 20 minutes
Cook Time 12 minutes
Chill Time 1 hour
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

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)

Equipment

  • mixing bowls
  • whisk
  • measuring cups and spoons
  • microwave-safe bowl
  • baking sheets
  • parchment paper
  • wire cooling rack

Method
 

  1. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until combined.
  2. Melt butter in the microwave. In a large bowl, whisk melted butter with granulated sugar and brown sugar until smooth.
  3. Add eggs, vanilla extract, and red food coloring to the butter mixture. Whisk until fully combined.
  4. Gradually add dry ingredients to wet mixture, mixing until just combined. Cover dough and refrigerate for at least 1 hour.
  5. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  6. Scoop dough into 1-inch balls, roll in powdered sugar, and place on baking sheet about 2 inches apart.
  7. 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.