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!
Course Breakfast, Dessert, Snack
Cuisine American, Asian, French
Keyword cookies, crinkles, red velvet, red velvet cookies, red velvet crinkle cookies
Prep Time 30minutes
Cook Time 8minutes
1/2cup Unsalted Buttersoftened
1 1/4cups Granulated White Sugar
2teaspoonsRed Food Coloring
3/4cupPowdered Sugarfor coating
1/4cupGranulated White Sugarfor 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.