Easy Red Velvet Crinkle Cookies
Delight in these Easy Red Velvet Crinkle Cookies, beautifully red with a melt-in-your-mouth texture, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups All-purpose flour Foundation of the cookies.
- ½ cup Cocoa powder Adds rich chocolaty flavor.
- 2 teaspoons Baking powder Helps cookies puff up.
- ½ teaspoon Salt Enhances overall flavors.
Wet Ingredients
- ½ cup Butter (softened) Rich, buttery taste; coconut oil can substitute for dairy-free.
- ½ cup Granulated sugar Sweetens the cookies.
- ½ cup Brown sugar Adds depth of flavor.
- 2 large Eggs Binds ingredients; flax eggs for vegan alternative.
- 1 teaspoon Vanilla extract Elevates flavor profile.
- 1 tablespoon Red food coloring Gives signature hue.
For Rolling
- ½ cup Powdered sugar Creates delightful crinkles.
Instructions
Preparation
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and red food coloring until well combined.
- Gradually add in the dry ingredients, mixing just until incorporated. The dough will be soft and thick.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
Baking
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop tablespoons of dough and roll them into balls. Roll each ball in powdered sugar until completely coated.
- Place the cookies on the prepared baking sheet, leaving space between them.
- Bake for 10-12 minutes, or until the edges are set and the tops have cracked.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For variations, try adding chocolate chips, nuts, or spices. Store cookies in an airtight container for up to a week, or freeze unbaked dough for later use.