Red Velvet Crinkle Cookies (Print)

Soft, chewy red velvet crinkles with cocoa and crackled powdered sugar coating for a festive treat.

# Ingredient list:

→ 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

→ For Rolling

12 - 3/4 cup powdered sugar

# Directions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy, about 2-3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract and red food coloring until evenly combined.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Do not overmix.
06 - Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour for best crinkle effect and easier handling.
07 - Scoop tablespoon-sized portions of dough and roll into balls. Generously coat each ball in powdered sugar.
08 - Place balls 2 inches apart on the prepared baking sheets.
09 - Bake for 11-12 minutes, until cookies are puffed and the tops crackle, but centers are still soft.
10 - Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • These cookies have that magical combination of fudgy centers and crisp, crackly exteriors that make people reach for seconds without thinking
  • The red color makes them showstoppers on any holiday platter, but the taste keeps them coming back year round
02 -
  • Skipping the chilling step results in flat cookies that lose their crinkle effect entirely
  • The powdered sugar needs to be applied generously and thickly or the contrast will disappear in the oven
03 -
  • Adding 1/2 teaspoon of espresso powder to the dry ingredients intensifies the chocolate flavor without making these taste like coffee
  • These cookies are best enjoyed within 3 days but will keep in an airtight container for up to 5

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