Description

These Red Velvet Crinkle Cookies are a delightful twist on the classic red velvet cake, featuring a moist, cocoa-rich cookie dough that cracks beautifully during baking to reveal a soft, tender interior. Rolled in granulated and powdered sugar, they have a perfect sweet, slightly crispy exterior. Ideal for festive occasions or any time you crave a delicious, chocolatey treat with a vibrant red color.

Ingredients

Scale

Wet Ingredients

1/2 cup unsalted butter
3/4 cup brown sugar
1/2 cup granulated sugar
2 large eggs (room temperature)
2 tsp vanilla extract
1/2 tsp professional red food coloring (gel works best)

Dry Ingredients

2 cups all-purpose flour
1/3 cup cocoa powder
1 1/2 tsp baking powder
1/2 tsp salt

For Rolling

1/2 cup granulated sugar
1/2 cup powdered sugar

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Instructions

Prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Mix Wet Ingredients: In a large bowl, cream together the unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract and red food coloring until the batter is evenly colored.
Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.
Shape and Roll Dough: Using a cookie scoop or spoon, form dough balls and roll each first in granulated sugar, then in powdered sugar to create a coating that will make the cookies crinkle beautifully when baked.
Bake: Place the coated dough balls on the prepared baking sheet spacing them apart. Bake in the preheated oven for 10 minutes, or until the cookies have spread and developed a crackled surface but are still soft in the center.
Cool: Allow cookies to cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.

Notes

Use gel food coloring instead of liquid for the best vibrant red color without altering dough consistency.
Ensure eggs are at room temperature to help with proper creaming and smooth batter mixture.
Do not overmix the dough once the dry ingredients are added to keep cookies tender.
Rolling the dough balls in both granulated and powdered sugar is key for signature crinkled appearance.
Cookies will be soft when fresh and firm up slightly as they cool.
Store cookies in an airtight container for up to a week, or freeze for longer storage.