Red Velvet Crinkle Cookies

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Soft, chewy red velvet cookies coated in powdered sugar that crackle as they bake. Festive, quick to make, and perfect for holidays.

Prep Time20

Cook Time13

chill time1

Total Time1 33

Course: Dessert

Cuisine: American

Keyword: chocolate crinkle cookies, red velvet christmas cookies, red velvet cookies, Red Velvet Crinkle Cookies, Red Velvet Crinkle Cookies Recipe, red velvet holiday cookies, valentine's day, valentine's day dessert recipe

Servings: cookies

Author: Alyssa Rivers

Equipment

Hand Mixer

Ingredients

2 cups all-purpose flour
⅓ cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon cornstarch
½ teaspoon salt
½ cup unsalted butter room temperature
¾ cup granulated sugar
½ cup packed brown sugar
2 large eggs room temperature
2 teaspoons vanilla extract
1 ½ teaspoons red food coloring
⅔ cup powdered sugar, powdered sugar
½ cup granulated sugar, powdered sugar

Instructions

Add the 2 cups all-purpose flour, ⅓ cup unsweetened cocoa powder, 1 teaspoon baking powder, 1 teaspoon cornstarch, and ½ teaspoon salt to a medium bowl and whisk until combined.
Add the ½ cup unsalted butter, ¾ cup granulated sugar, and ½ cup packed brown sugar to a large bowl and beat with a hand mixer or stand mixer fitted with the paddle attachment for 2-3 minutes, until fluffy.
Add the 2 large eggs, 2 teaspoons vanilla extract, and 1 ½ teaspoons red food coloring, and beat until combined.
Add the flour mixture to the sugar mixture and mix on low speed until combined. Cover and chill in the refrigerator for at least 1 hour.
Once the dough has chilled, preheat the oven to 350℉ and line 2 baking sheets with parchment paper.
Scoop the dough into 3-tablespoon portions using a medium cookie scoop and roll the dough into uniform balls with your hands.
Roll the balls in the ½ cup granulated sugar,then in the ⅔ cup powdered sugar, until fully coated.
Place the cookies on the prepared baking sheets, leaving 2 inches between them. Bake for 11-13 minutes, or until the tops crack and the edges have set. The centers will still look slightly wet, but the cookies will continue to bake as they cool.
Let the cookies cool on the baking sheet for at least 3 minutes before transferring to a cooling rack to finish cooling.

Notes

Storage Instructions:

Room Temp: Store in an airtight container at room temperature for 3 to 4 days.
Freezer: Freeze in a sealed bag for up to 2 months; thaw at room temperature.

Nutrition

QR code

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