Red Velvet Crinkle Cookies are a delightful and festive treat, perfect for any celebration. These buttery cookies bring the classic flavors of red velvet cake into a soft, chewy bite. Their rich cocoa flavor is complemented by a hint of sweetness that’s hard to resist. The deep red hue gives them a striking appearance, making them a standout addition to any holiday cookie platter. With their crinkly powdered sugar tops, they look as good as they taste. These cookies are sure to impress both in flavor and presentation!
Why are they called Crinkle Cookies?
These cookies get their name from the beautiful crinkles or cracks that form as they bake. The magic happens when the dough spreads in the oven, creating a striking contrast between the powdered sugar coating and the rich, colored cookie beneath. Each crinkle is like a little roadmap of deliciousness, promising a soft, chewy center with every bite. The powdered sugar clings to the surface, forming a unique, frosty pattern that’s almost too pretty to eat. The result? A cookie that’s as visually stunning as it is irresistibly tasty!
Ingredients to Make Crinkle Cookies
For the Dough:
- all-purpose flour
- cocoa powder
- baking powder
- salt
- unsalted butter, softened
- powdered sugar
- egg
- red food coloring (gel works best)
- milk
For Coating:
- powdered sugar
How to Make Crinkle Cookies?
In a medium bowl, whisk together the flour, powdered sugar, cocoa powder, baking powder, and salt. In a separate bowl, whisk together the food coloring, egg, and milk until well combined. Gradually add the butter and dry ingredients to the wet mixture, mixing until just combined.
Chill the Dough:
Cover the dough and refrigerate for at least 2 hours or until firm enough to handle.
Shape and Coat:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop the dough into 1-inch balls, then roll each ball generously in powdered sugar.
Bake:
Arrange the coated dough balls on the prepared baking sheets, spacing them 2 inches apart. Bake for 10–12 minutes or until the cookies have puffed up and the crinkles are prominent.
Cool and Enjoy:
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Tips
- Use gel food coloring for a vibrant red hue without thinning the dough.
- Store cookies in an airtight container at room temperature for up to 5 days.
Enjoy these festive cookies with a glass of milk or a cup of cocoa!
Red Velvet Crinkle Cookies
Red Velvet Crinkle Cookies
Red Velvet Crinkle Cookies
Ingredients
- 1 ¾ cup (220g) all-purpose flour
- 1 tbsp (15g) cocoa powder
- 1 tsp baking powder
- ¼ cup (60g) unsalted butter
- 1⅓ cup (170g) powdered sugar
- 1 egg
- ⅙ cup (40ml) milk
- ½ tsp red food coloring
- ¼ tsp salt
For Coating
- ½ cup powdered sugar
Instructions
- In a medium bowl, whisk together the flour, powdered sugar, cocoa powder, baking powder, and salt. In a separate bowl, whisk together the food coloring, egg, and milk until well combined. Gradually add the butter and dry ingredients to the wet mixture, mixing until just combined.
- Cover the dough and refrigerate for at least 2 hours or until firm enough to handle.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop the dough into 1-inch balls, then roll each ball generously in powdered sugar.
- Arrange the coated dough balls on the prepared baking sheets, spacing them 2 inches apart. Bake for 10–12 minutes or until the cookies have puffed up and the crinkles are prominent.
- Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
