Red Velvet Crinkle Cookies
The smell of something warm and sweet baking in the oven can instantly lift your spirits, and these red velvet crinkle cookies do just that.
Equipment
- Mixing Bowls
- Electric mixer or hand mixer
- Measuring cups and spoons
- Spatula
- Baking Sheet
- Parchment paper or silicone baking mat
- Cooling Rack
Ingredients
For the Cookies:
- 2 ½ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons red food coloring
For Rolling:
- ½ cup powdered sugar
Instructions
Prep Your Oven and Pans
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper or silicone baking mats. This keeps the cookies from sticking and helps them bake evenly.
- Pro Tip: If you’re using multiple sheets, rotate them halfway through baking for consistent results.
Mix the Dry Ingredients
- In a medium bowl, whisk together 2 ½ cups flour, 2 tablespoons cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- Make sure everything is well combined to avoid any clumps in your cookies.
- Pro Tip: Sifting the cocoa powder and flour together gives a smoother dough and prettier cracks.
Cream the Butter and Sugar
- In a large mixing bowl, beat 1 cup softened butter with 1 ½ cups granulated sugar until light and fluffy (about 2–3 minutes).
- Add 2 large eggs, one at a time, mixing well after each addition.
- Stir in 2 teaspoons vanilla extract and 2 tablespoons red food coloring until fully incorporated.
- Pro Tip: Make sure the butter is truly softened—too cold and your cookies won’t be as tender.
Combine Wet and Dry Ingredients
- Gradually add the dry ingredients into the wet mixture. Use a spatula to fold gently until just combined.
- Avoid overmixing to keep the cookies soft and tender.
Form and Roll the Cookies
- Scoop about 1–2 tablespoons of dough and roll it into a ball.
- Roll each ball generously in powdered sugar until fully coated.
- Pro Tip: The more powdered sugar, the prettier the crinkles! Don’t skimp here.
Bake the Cookies
- Place the dough balls on your prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10–12 minutes, or until the edges are set but the centers are still soft.
- Pro Tip: The cookies will look slightly underbaked in the center—this is perfect for that soft, chewy texture.
Cool and Enjoy
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
- Once fully cooled, they’re ready to enjoy! Perfect with a cup of hot cocoa or a glass of milk.
Notes
Nutritional Value (per cookie, approximate):
- Calories: 150 kcal
- Carbohydrates: 22 g
- Sugar: 13 g
- Fat: 7 g
- Saturated Fat: 4 g
- Protein: 2 g
- Fiber: 1 g
- Sodium: 110 mg