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Red Velvet Crinkle Cookies

Delightfully soft and sweet, these Red Velvet Crinkle Cookies combine rich chocolate flavor with a vibrant red hue, perfect for any celebration.
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Use a quality brand for the best texture.
  • 1 cup granulated sugar Sweetness is key—don’t skimp on this!
  • 1/4 cup unsweetened cocoa powder Choose a natural cocoa powder for a rich flavor.
  • 1/2 teaspoon baking powder This helps the cookies rise nicely.
  • 1/4 teaspoon baking soda Gives cookies a light, airy texture.
  • 1/4 teaspoon salt Enhances all flavors.
Wet Ingredients
  • 1/2 cup unsalted butter, softened At room temperature for easy creaming.
  • 1 large egg Essential for binding the cookie dough.
  • 1 tablespoon red food coloring Use gel food coloring for a vibrant look.
  • 1 teaspoon vanilla extract Pure vanilla adds depth to the flavor.
For Rolling
  • 1 cup powdered sugar For rolling to give the cookies their signature crinkle finish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the egg, red food coloring, and vanilla extract until well-combined.
  5. Gradually mix in the dry ingredients until just combined.
  6. Chill the dough in the refrigerator for 30 minutes.
  7. Shape tablespoon-sized balls of dough and roll them in powdered sugar.
Baking
  1. Place the cookies on the baking sheet, spaced about 2 inches apart.
  2. Bake for 10-12 minutes, until the edges are set and the tops crackle.
  3. Cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Store in an airtight container at room temperature for up to 4 days. You can freeze the dough for up to a month. For extra sweetness, drizzle with cream cheese frosting after cooling.