Red Velvet Crinkle Cookies
These delightful cookies feature a visually stunning red hue and powdered sugar coating, with a soft, fudgy center and slight crisp edges, perfect for any festive occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder Adds depth to the flavor.
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened Make sure it's at room temperature.
- 1 cup granulated sugar Adjust if you prefer a less sweet cookie.
- 2 large eggs
- 1 tablespoon red food coloring Adjust to achieve desired shade.
- 1 teaspoon vanilla extract
For Dusting
- 1 cup powdered sugar For dusting before baking.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a separate large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy.
- Beat in the eggs one at a time, stirring in the red food coloring and vanilla extract until fully combined.
- Gradually incorporate the dry mixture into the wet ingredients, mixing just until combined.
- Chill the dough in the refrigerator for about 30 minutes to firm it up.
Baking
- Scoop out tablespoons of dough and roll them into balls, coating each ball generously with powdered sugar.
- Place the sugar-coated dough balls on a parchment-lined baking sheet, ensuring they’re spaced about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes. The edges should be set, but the centers will remain soft.
- Allow to cool for a few minutes on the baking sheet before transferring them to a wire rack.
Notes
Store in an airtight container at room temperature for up to one week or freeze for up to three months. Allow to thaw at room temperature before serving.