Red Velvet Crinkle Cookies
Delightful and visually appealing cookies that combine rich chocolate flavors with a festive red color, perfect for any occasion.
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.
Notes
Store cookies in an airtight container at room temperature for up to one week or freeze for up to three months. Thaw in the refrigerator before serving. Chilling the dough is important to help the cookies keep their shape while baking. Don't overbake!