Red Velvet Crinkle Cookies
User Reviews
5
Red Velvet Crinkle Cookies
Description
Red Velvet Crinkle Cookies start with a soft dough made by blending all-purpose flour, cocoa powder, baking powder, baking soda, and salt with a butter and sugar base. Eggs, milk, vanilla, and red food coloring are added to develop the rich red hue and flavor. After chilling the dough to firm it, shaped balls are rolled in powdered sugar which crackles during baking to form the signature crinkled surface. Baking at 350°F for about 13-14 minutes ensures a tender, slightly chewy texture with tender centers. Once baked, the cookies rest on the pan briefly before cooling completely on a wire rack.
The cookies' red color and crackled powdered sugar coating make them visually appealing for festive occasions or gatherings. They pair well with tea, coffee, or milk as a classic warming snack. Preparing the dough ahead and chilling it helps with shaping and enhances texture.
Ingredients
Ingredients
- 3 cups all-purpose flour
- 1/4 cup cocoa powder unsweetened
- 2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 3/4 cup butter softened, unsalted
- 1 1/3 cups granulated sugar
- 3 egg large
- 1 Tbsp milk
- 1 1/2 tsp vanilla
- 5 tsp red food coloring
- 1 cup powdered sugar
Instructions
Directions
- In a small mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt, set aside.
- In the bowl of a standing mixer (or hand mixer), whip the softened butter and granulated sugar until fluffy.
- Mix in eggs 1 at a time, until combined after each addition. Mix in milk, vanilla and red food coloring.
- Slowly add in dry ingredients on low speed and mix just until combined. Cover bowl with plastic wrap and chill 1 1/2 hours or until firm enough to shape into balls.
- Preheat oven to 350 degrees. Pour powdered sugar into a small bowl. Remove dough from refrigerator, scoop dough out and with buttered hands, shape into balls (about 2 Tbsp each).
- Roll the balls into the powdered sugar and evenly coat. Place the covered balls on a Silpat or parchment paper lined baking sheets and flatten slightly, then bake in preheated oven 13 - 14 minutes.
- Once baked, let the cookies rest on the baking sheet for 5 minutes then transfer to a wire rack to cool completely. Store in an airtight container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40Serving
Amount Per Serving
Calories 109 kcal
% Daily Value*
| Calories | 109kcal | 5% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 21mg | 7% |
| Sodium | 56mg | 2% |
| Potassium | 45mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 10g | 20% |
| Vitamin A | 125IU | 3% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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