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Red Velvet Crinkle Cookies
Yield: 3 dozen
If you are a fan of red velvet cake, you will love these red velvet crinkle cookies. These soft and chewy cookies are made with cocoa powder for a mild chocolate flavor and colored with red gel food coloring for a bright, vibrant red color. The cookies are rolled in granulated sugar and powdered sugar to create the perfect crinkle top. These cookies are perfect for Christmas or Valentine's day!
Equipment
- Stand mixer fitted with a paddle attachment or an electric hand mixer
Ingredients
- ½ cup unsalted butter room temperature
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 2 eggs room temperature
- 2 tsp vanilla extract
- ½ tsp red gel food coloring more or less depending on preference of color
- ¼ cup cocoa powder
- 1 ½ tsp baking powder
- ½ tsp salt
- 2 cups all-purpose flour
- ½ cup granulated sugar for rolling
- 1 cup powdered sugar for rolling
Instructions
- In a large bowl with an electric hand mixer or the bowl of a stand mixer fitted with a paddle attachment, cream unsalted butter, light brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla extract and mix until smooth.
- Add in red gel food coloring, cocoa powder, baking powder, and salt and mix on low speed until combined.
- Add all-purpose flour and mix on low speed until the cookie dough forms.
- Portion the cookie dough using a small cookie scoop. Place cookie dough balls on a baking sheet pan. Chill for at least 30 minutes.
- Preheat the oven to 350° F and prepare baking pans with silicone baking mats or parchment paper.
- Roll the chilled cookie dough balls first in granulated sugar and then in powdered sugar.
- Place the sugar-coated cookie dough balls on the prepared baking pan, allowing room for spreading. Bake for 8 to 10 minutes until the edges of the cookies are set and the centers are soft.
- Remove the baking pan from the oven. Allow the cookies to cool for 2 minutes on the pan before transferring to a wire rack to cool completely.
Notes
Red velvet crinkle cookies can be stored in an airtight container at room temperature for 3 to 4 days.
The yield of this recipe will differ depending on the size of the cookie scoop you use.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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