These cookies are vibrantly delicious, chewy and so soft. It has a hint of cocoa powder and vanilla that makes them more delightful in every bite! These cookies are perfect for Valentine’s Day and Christmas season!
Red Velvet Crinkle Cookies
- 1/2 cup Unsalted Butter softened
- 1 1/4 cups Granulated White Sugar
- 2 medium Eggs
- 1 teaspoon Vanilla Extract
- 2 cups All-Purpose Flour
- 3 tablespoons Cocoa Powder
- 2 teaspoons Red Food Coloring
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 3/4 cup Powdered Sugar for coating
- 1/4 cup Granulated White Sugar for coating
- In a bowl sift together flour, cocoa powder, baking powder and baking soda. Set aside.
- Cream the butter and sugar together in a mixing bowl until light and fluffy. Scrape down the bottom and sides of the bowl. Add the eggs one at a time, beating between each addition.
- Add the vanilla extract and red food coloring, and mix until well blended.
- Add the dry ingredients in 2 additions into the wet ingredients. Scrape sides and bottom of bowl to make sure everything is well combined.
- Cover the bowl with cling wrap and refrigerate until the dough is firm enough to scoop without sticking, about 1-2 hours.
- Once the dough is ready, preheat the oven to 170° C and line a baking tray with parchment paper.
- SIft powdered sugar and place in a shallow bowl.
- Using a spring-loaded scoop, divide the dough into 1 1/2-tablespoon sized balls and roll the dough balls in the powdered sugar two times.
- Place them on the prepared baking tray. Bake for 7-8 minutes or until the crinkles have cracked and puffed up. Don’t overbake the cookies, make sure they are still a little gooey in the center.
- Let it cool for 5 minutes before removing from the baking tray to cool completely.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
- If the color of your dough is a little bit pale, you can add more red food coloring or cocoa powder.
- Don’t chill your dough for too long. You want these cookies to spread a little bit when baking in the oven.
- Make sure to coat well your dough balls in the sugar two times. Adding granulated sugar into powdered sugar prevents the powdered sugar from dissolving into the cookie while baking.