Description
Delicious red velvet crinkle cookies that are soft, chewy, and perfect for impressing guests.
Ingredients
Scale
- 2 cups (240 g) all purpose flour
- ¼ cup (20 g) unsweetened cocoa powder
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 6 tablespoons (85 g) unsalted butter, melted and slightly cooled
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons (10 ml) red gel food coloring
- ½ cup (100 g) granulated sugar (for coating)
- ½ cup (60 g) powdered sugar (for coating)
Instructions
- In a medium bowl, whisk the flour, cocoa powder, baking powder, and salt together until well combined. Set aside.
- Melt the butter in the microwave for 45 seconds. Stir well to mix the melted butter with the smaller unmelted pieces. Cool the butter until warm and no longer hot. Whisk the melted and slightly cooled butter with the granulated and light brown sugar until smooth and well combined. Whisk in the eggs, vanilla extract, and red gel food coloring until creamy and well combined. Scrape the sides and bottom of the mixing bowl as needed.
- With a flexible spatula or spoon, mix in the dry ingredients until just combined. Cover the dough with plastic wrap. Chill the dough in the fridge for 60 minutes or up to overnight.
- Preheat the oven to 350°F (177°C) for 30 minutes. Line two large baking sheets with parchment paper. Pour granulated sugar in one bowl and powdered sugar in another small shallow bowl.
- Using a small, tablespoon-sized cookie scoop, scoop tablespoon (15 g) sized balls of red velvet cookie dough. Roll the cookie dough ball into the granulated sugar first and powdered sugar second until well coated in both sugars.
- Place the cookie balls on the parchment-lined baking sheet about 2 inches apart.
- Bake the cookies for 11 – 14 minutes until the edges are set and the cookies no longer look wet on top.
- Remove the cookie sheet to cool on a cooling rack for 5 minutes, then remove the cookies from the warm cookie sheet to fully cool on the cooling rack.
Notes
- For best results, chill the dough overnight.
- Store leftovers in an airtight container.
- For a stronger red color, use more gel food coloring.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg