Easy & Perfect Red Velvet Crinkle Cookies
Easy & Perfect Red Velvet Crinkle Cookies
Introduction
Prepare to fall in love with these Easy & Perfect Red Velvet Crinkle Cookies! They are everything you adore about classic red velvet – a rich, subtle cocoa flavor with a hint of tang, all wrapped up in an incredibly soft and chewy cookie. The signature crinkled, powdered sugar coating makes them not only delicious but absolutely stunning on any dessert platter. Whether it's for a holiday, a special occasion, or simply a treat for yourself, this recipe guarantees a perfect batch every time. Let's bake some magic!
Ingredients
- 2 cups all-purpose flour
- ¼ cup unsweetened cocoa powder (natural, not Dutch-processed)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 ½ cups granulated sugar
- ¼ cup packed light brown sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1 tablespoon red gel food coloring (or more for desired intensity)
- 1 cup powdered sugar, for rolling
Instructions
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
- Cream Wet Ingredients: In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add Eggs and Flavoring: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and red gel food coloring until fully combined and the mixture has a vibrant red hue.
- Combine: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be thick and slightly sticky.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour. Chilling is crucial for easy handling and to prevent spreading.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Place the powdered sugar in a shallow bowl.
- Roll and Coat: Scoop rounded tablespoons of dough and roll them into 1-inch balls. Generously roll each dough ball in the powdered sugar, ensuring it's completely coated. This heavy coating is what gives the cookies their signature crinkled appearance.
- Bake: Place the coated dough balls about 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are set but the centers are still slightly soft. The cookies will puff up and then crinkle as they cool.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Pro Tips & Notes
- Don't Skimp on Chill Time: Chilling the dough is essential. It helps the cookies hold their shape, prevents excessive spreading, and makes them easier to handle for rolling in powdered sugar.
- Use Gel Food Coloring: For the most vibrant red color without altering the dough's consistency, opt for gel food coloring over liquid. You might need more or less depending on your brand.
- Generous Powdered Sugar Coating: Don't be shy with the powdered sugar! A thick, even coating is key to achieving those beautiful, stark white crinkles.
- Do Not Overbake: For soft and chewy crinkle cookies, pull them out of the oven when the edges are just set and the centers still look slightly underdone. They will continue to set as they cool.
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for the best emulsion and a smoother, more uniform dough.
Nutrition Facts (per serving)
- Calories: 150 kcal
- Protein: 2g
- Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 23g
- Sugar: 17g
- Sodium: 110mg
Frequently Asked Questions
- Q: My cookies didn't crinkle well. What went wrong? A: The most common reasons are not chilling the dough sufficiently, or not coating the dough balls generously enough in powdered sugar. The contrast between the warm, expanding dough and the cooler, outer sugar layer creates the crinkles.
- Q: Can I make these without food coloring? A: Yes, you can omit the red food coloring. You'll end up with delicious chocolate crinkle cookies, which are wonderful in their own right, but they won't have the classic red velvet appearance.
- Q: How long do red velvet crinkle cookies stay fresh? A: Stored in an airtight container at room temperature, these cookies will remain fresh and chewy for up to 3-5 days.
- Q: Can I freeze the cookie dough? A: Absolutely! Roll the dough into balls, then freeze them on a baking sheet until solid. Transfer the frozen dough balls to a freezer-safe bag or container for up to 2-3 months. When ready to bake, roll them in powdered sugar (you may need to let them thaw slightly first) and bake from frozen, adding a few extra minutes to the baking time.