Description
Red Velvet Crinkle Cookies are a soft, tender, and chewy Christmas cookie that is easy to make with no chilling required! They’re coated in powdered sugar, with cracks thoughout exposing the rich, fudgy, red velvet center.
Ingredients
- 1 3/4 cups all-purpose flour
- 1/4 cup cocoa powder, unsweetened
- 1 1/4 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon pure vanilla extract
- 1 tablespoon red food coloring (or more if needed)
- 2 eggs, at room temperature
- 1/2 cup confectioners' sugar (for the coating)
Instructions
- Preheat oven to 350 F. Line 2 large half sheet baking pans with parchment paper.
- In a medium mixing bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside
- In a large mixing bowl, use a hand mixer to beat the softened butter until smooth. Add the sugars and beat on medium-low speed until light and fluffy, about 2 minutes. Add vanilla and food coloring and beat until combined. Add eggs, one at a time, and beat to incorporate.
- Gradually add the dry ingredients into the wet ingredients, and beat on low speed until just combined, scraping down the sides.
- Place confectioners' sugar into a shallow plate.
- Use a cookie scoop to scoop out 1 tablespoon of cookie dough and roll into a ball. Roll the cookie ball into the confectioners' sugar and coat it completely with a thick layer of sugar. Place the cookie balls 2 inches apart on the lined baking sheets. Repeat until you have used up all the cookie dough.
- Bake for 10-12 minutes, until just set. They will be soft to the touch and may appear slightly underbaked, but they will firm up as they cool. Allow the cookies to cool in the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
Notes
How to store: Store leftover red velvet crinkle cookies in an airtight container at room temperature for up to 1 week. I recommend storing in a signal layer to prevent the sugar coating from getting too smudged.
How to freeze: You can freeze the rolled dough balls (before they are coated in confectioners' sugar) in a freezer bagfor up to 3 months. To bake, allow the dough balls to thaw in the refrigerator overnight, then roll in confectioners’ sugar and bake as per recipe instructions.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American