Red Velvet Crinkle Cookies
Soft, chewy Red Velvet Crinkle Cookies coated in powdered sugar for the perfect festive crackle. Easy to make, gorgeous on holiday trays, and full of classic red velvet flavor!
Servings 40 cookies
Calories
Ingredients
- 2 cups all purpose flour
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter room temperature
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon red gel food coloring
For Rolling
- ½ cup granulated sugar
- ½ cup powdered sugar
Instructions
- In a large mixing bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In a separate large mixing bowl, cream together butter, brown sugar, and sugar until light and fluffy.
- Add in the eggs and vanilla extract and beat until light, fluffy, and pale in color, about 2 to 4 minutes.
- Add in the red food coloring and beat again to combine.
- Add dry ingredients and mix to combine. The dough will be very soft and sticky.
- Transfer to an airtight container, or cover tightly, and chill the dough for a minimum of 4 hours or overnight. Chilling the dough is not optional for these cookies! The dough will keep in the fridge for up to 3 days.
- Preheat then oven to 350°F and line a baking sheet with parchment paper. Set aside.
- Add granulated sugar to one bowl and powdered sugar to another bowl for rolling. Set aside
- Scoop cookie dough using a 1 tablespoon cookie scoop and roll into balls.
- Roll each ball in the granulated sugar, then in the powder sugar so that the balls are very white.
- Place balls about 3 inches apart on a lined baking sheet.
- Bake at 350°F for 9-11 minutes or until the edges are fully set but the centers are still soft. The red velvet crinkle cookies will should seem very soft and under baked, but they will harden slightly as they cool.
- Remove from the oven and let cool on the baking sheet for about 5 minutes, then transfer to a cooling rack to cool completely.
Video
Notes
- Chilling is mandatory for this recipe. The dough is very sticky just after mixing, and you'll be unable to roll into balls until it has been chilled.
- Make Ahead: Cookie dough can be made ahead and stored covered tightly in the fridge for up to 3 days.
- Storage: Store baked cookies covered at room temperature for up to a week.
- Freezer Instructions: Baked cookies can be stored in a freezer bag in the freezer for up to 3 months. To freeze unbaked cookies, roll dough into balls, but don't roll in powdered sugar. Place on a baking sheet and freeze for 4-6 hours. Then transfer dough balls to a freezer bag for storage for up to 3 months. To bake, coat frozen balls in powdered sugar. Bake about 10-11 minutes. No need to thaw.