Classic Red Velvet Crinkle Cookies
These Classic Red Velvet Crinkle Cookies are soft, chewy, and boast a beautiful vibrant red color with a delightful powdered sugar coating the perfect festive treat!
Equipment
- medium bowl
- large mixing bowl (or stand mixer)
- plastic wrap
- baking sheets
- parchment paper
- shallow bowl
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter (2 sticks), softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons red gel food coloring
Coating
- 1 cup powdered sugar for coating
Instructions
Preparation
- Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
- Cream together the softened butter and granulated sugar in a large mixing bowl until light and fluffy.
- Add eggs one at a time, mixing well after each; stir in vanilla extract and red food coloring until fully incorporated.
- Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined, without overmixing.
- Cover and refrigerate the dough for at least 1 hour, or up to 2 hours, for easier handling and better crinkles.
Baking
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Pour powdered sugar into a shallow bowl.
- Scoop about 1.5 tablespoons of dough or roll into 1-inch balls.
- Roll each dough ball generously in powdered sugar, ensuring a thick and visible coating.
- Place coated dough balls 2 inches apart on prepared baking sheets.
- Bake for 9-11 minutes, until edges are set and centers are slightly soft; cookies will crinkle as they cool.
- Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For best crinkles, ensure the dough is well chilled and the powdered sugar coating is thick. Do not overbake to keep the cookies soft and chewy.