Description
Red Velvet Crinkle Cookies are soft, chewy, and full of that signature red velvet charm. Coated in powdered sugar with gorgeous crackled tops, these cookies are as stunning as they are delicious. Perfect for holidays or a cozy bake day at home.
Ingredients
2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon red gel food coloring
½ cup powdered sugar for rolling
Instructions
1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
3. In a large bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes.
4. Add eggs one at a time, beating well after each. Mix in vanilla extract and red gel food coloring.
5. Gradually add the dry ingredients to the wet, mixing until no streaks of flour remain.
6. Cover and refrigerate the dough for at least 30 minutes.
7. Scoop tablespoon-sized portions and roll into balls. Coat each ball in powdered sugar.
8. Place on baking sheets, spaced two inches apart. Bake for 10–12 minutes, until edges are set.
9. Cool on the sheet for 5 minutes, then transfer to a wire rack. Enjoy soft, chewy centers with crackled tops!
Notes
• Use gel food coloring for vibrant red without thinning the dough.
• Chilling is essential—don’t skip it!
• Coat cookies generously in powdered sugar for best crackle effect.
• Store in an airtight container at room temp for 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 179
- Sugar: 18g
- Sodium: 116mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 32mg