Red Velvet Crinkle Cookies
These Red Velvet Crinkle Cookies are fudgy, dense, and have slight hints of vanilla and chocolate flavor. The cookies are rolled in powdered sugar in order to create those beautiful crinkle tops once baked, making them fun and festive!
Equipment
- Baking Sheets
- Silicone Baking Mats
- Electric Stand Mixer
Ingredients:
- 2 cups all-purpose flour
- ¼ cup cocoa powder, sifted
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, room temperature
- ½ cup sugar
- ½ cup brown sugar
- 2 large eggs, room temperature
- 1 tablespoon buttermilk
- ½ tablespoon red food gel (see note below)
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
- ½ cup powdered sugar, for coating
Instructions:
- Preheat the oven to 350 degrees and line two baking sheets with silicone baking mats. Set aside.
- In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In the bowl of an electric stand mixer using the paddle attachment, cream together the butter, sugar, and brown sugar on med-high speed until light and fluffy (2-3 minutes). Scrape down the sides of the bowl using a silicone spatula and add the eggs, one at a time, beating well after each one (low-medium speed).
- Add the buttermilk, red food gel, vinegar, and vanilla extract and mix on low speed until combined. Slowly add the flour mixture, beating on low speed, just until combined. Be careful not to overmix! Remove the bowl from the stand and use a silicone spatula to fold together any remaining loose ingredients.
- Fill a small bowl with the powdered sugar and take a cookie scoop (I used my 1.5 tbsp) to scoop out the dough. Generously roll the ball in the powdered sugar, roll the ball in your hands, and then roll the ball in the sugar again (we will coat the cookie dough with powdered sugar twice). Place onto the prepared baking sheet and repeat with the rest of the cookie dough.
- Bake for 10-12 minutes or until the cookies have puffed up and cracked (the cookies will be soft when you remove them). Allow them to cool on the baking sheet for 10 minutes before transferring them over to a wire rack to finish cooling.
- Keep any leftover cookies in an airtight container on the counter for up to 5 days.
Notes:
Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
Room Temperature Ingredients: You want your butter and eggs to be at room temperature before baking. I recommend removing them from the refrigerator 1 hour before you want to bake.
Food Coloring: Use red food gel, not liquid food coloring. The gel creates a more vibrant red color for red velvet.
Cookie Dough: Roll the dough in powdered sugar twice before baking. This helps to evenly coat the cookie and to have a great crinkle top. Also, I used my 1.5 tablespoon cookie scoop.
Don't Overbake: Be careful not to overbake the cookies. Once they've puffed up and cracked on top, you'll remove them from the oven (about 10-12 minutes). The cookies will be very soft, but they'll firm up a bit more as they're cooling.
Tried this recipe?Let us know how it was!