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Red Velvet Crinkle Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 123 reviews
  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: About 16 cookies
  • Category: Dessert, Cookies
  • Method: Baking
  • Cuisine: American

Description

Delicious Red Velvet Crinkle Cookies featuring a moist, tender crumb with a signature crackly powdered sugar coating. These cookies combine cocoa and red food coloring for a vibrant look and rich flavor, perfect for festive occasions or a delightful treat with coffee or milk.


Ingredients

Units Scale

Dry Ingredients

  • 1 1/3 cups Baker’s Corner All Purpose Flour
  • 3 tablespoons Baker’s Corner Baking Cocoa Powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt

Wet Ingredients

  • 3/4 cup white granulated sugar
  • 1/2 cup Simple Nature Organic 100% Pure Avocado Oil
  • 2 large eggs
  • 1 teaspoon Stonemill Pure Vanilla Extract
  • 1 drop red food coloring gel

Coating

  • 1/2 cup powdered sugar

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and kosher salt until well combined.
  2. Combine Wet Ingredients: In the bowl of a stand-up mixer or a large mixing bowl with a hand mixer, beat the sugar and avocado oil until light and fluffy, about 1 minute. With the mixer on low, add the eggs one at a time, mixing well after each addition. Then add the vanilla extract and red food coloring gel, mixing until fully incorporated.
  3. Form Dough: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until no flour streaks remain and the dough is cohesive, about 30 seconds to a minute. Cover the dough with plastic wrap and refrigerate for 1 hour to chill.
  4. Prepare for Baking: Preheat the oven to 350°F (175°C). Sift the powdered sugar into a medium bowl to remove lumps.
  5. Shape Cookies: Using a medium cookie scoop, portion out the chilled dough. Roll each portion between your palms to form smooth balls, then roll each ball thoroughly in the sifted powdered sugar, making sure the coating is thick and even.
  6. Arrange and Bake: Place the coated dough balls onto a lined baking sheet, spacing them about 4 inches apart. Since these cookies don’t spread much, you can fit about 8 cookies per sheet. Bake in the preheated oven for 10 to 12 minutes, until the cookies are puffed and have cracked tops.
  7. Cool: Remove the cookies from the oven and let them cool on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely. The cookies will flatten slightly as they cool, which is expected.
  8. Serve: Enjoy these crinkle cookies fresh with milk or coffee for a delightful treat.

Notes

  • Chilling the dough for a full hour is critical to achieve the best texture and to prevent spreading.
  • Ensure the powdered sugar coating is thick on each dough ball before baking to achieve the classic crinkled appearance.
  • The cookies are easy to make and perfect for holiday baking or anytime you want a festive, tender chocolate treat.

Nutrition

  • Serving Size: 16g
  • Calories: 51
  • Sugar: 13g
  • Sodium: 71mg
  • Fat: 1g
  • Saturated Fat: 0.1g
  • Unsaturated Fat: 0.9g
  • Trans Fat: 0g
  • Carbohydrates: 13g
  • Fiber: 0.3g
  • Protein: 0.4g
  • Cholesterol: 10mg