why make this recipe
Red Velvet Crinkle Cookies are a delightful treat that combine the rich flavors of chocolate with a beautiful red color. These cookies are perfect for festive occasions, parties, or simply a cozy day at home. Their soft, chewy texture and the satisfying crinkle effect make them not only delicious but also visually appealing. Plus, they are easy to make, making them a great option for both novice and experienced bakers.
how to make Red Velvet Crinkle Cookies
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1/2 cup powdered sugar for rolling
Directions:
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, cream the butter and sugar until light and fluffy. Add the egg, vanilla extract, and red food coloring, mixing well.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Chill the dough for about 30 minutes in the refrigerator.
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Roll the balls in powdered sugar until well coated.
- Place the cookies on the prepared baking sheets, spaced apart.
- Bake for 10-12 minutes, until they are set but still soft.
- Allow them to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
how to serve Red Velvet Crinkle Cookies
Serve these charming cookies on a beautiful platter or in a decorative cookie jar. They are perfect as an afternoon snack or dessert. Pair them with a glass of milk, a cup of coffee, or your favorite hot chocolate for an extra special treat.
how to store Red Velvet Crinkle Cookies
Store the cookies in an airtight container at room temperature for up to one week. If you want to keep them fresh for a longer time, you can freeze them in a freezer-safe bag for up to three months. Just thaw them in the refrigerator before serving.
tips to make Red Velvet Crinkle Cookies
- Make sure the butter is softened to room temperature for easy mixing.
- Chilling the dough is important; it helps the cookies keep their shape while baking.
- Don’t overbake! The cookies should look set but still soft in the middle.
variation
For a fun twist, you can add white chocolate chips or chopped nuts to the dough for extra texture and flavor. You can also adjust the amount of red food coloring to achieve your desired shade of red.
FAQs
1. Can I use cake flour instead of all-purpose flour?
Yes, you can use cake flour for a lighter cookie, but you may need to adjust the amount slightly.
2. What if I don’t have red food coloring?
You can use beet juice or another natural coloring, but the color may not be as vibrant.
3. How do I know when the cookies are done?
The edges should be firm, and the center should look slightly soft. They will continue to firm up as they cool.
Red Velvet Crinkle Cookies
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened Make sure it’s at room temperature.
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring Adjust for desired shade.
- 1/2 cup powdered sugar for rolling For dusting before baking.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, cream the butter and sugar until light and fluffy. Add the egg, vanilla extract, and red food coloring, mixing well.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Chill the dough for about 30 minutes in the refrigerator.
Baking
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Roll the balls in powdered sugar until well coated.
- Place the cookies on the prepared baking sheets, spaced apart.
- Bake for 10-12 minutes, until they are set but still soft.
- Allow them to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.