Red Velvet Crinkle Cookies
User Reviews
5.0
6 reviews
Excellent
Red Velvet Crinkle Cookies
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Red Velvet Crinkle Cookies are thick, chewy, and gooey cookies with a festive twist on a classic red velvet recipe. This moist, decadent dessert comes together in 30 minutes using cocoa powder and red gel food coloring, and just a bit of chill time!
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Ingredients
- 1 ⅔ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter 1 stick at room temperature
- 1 ¼ cups white sugar
- 2 large eggs room temperature
- 1 tablespoon milk
- 1 ½ teaspoons liquid red food coloring or ¼ teaspoon red gel food coloring
- 1 teaspoon vanilla extract
- ½ cup powdered sugar for dipping (more if needed)
Instructions
- In a medium bowl, add the flour, cocoa powder, baking powder, and salt and whisk together.
- In a large mixing bowl, add the softened butter and sugar and beat with an electric mixer until fluffy, about 3 minutes. You an also use the bowl of a stand mixer with the paddle attachment.
- Add in the eggs one at a time, scraping down sides of bowl in between additions
- Add in the milk, food coloring and vanilla extract and beat until the red coloring is blended in thoroughly.
- Gradually add in the flour mixture in batches, scraping down sides of bowl as it is added.
- Place the dough in a bowl, cover the bowl with plastic wrap and place in the refrigerator for 30 minutes to chill. (it can be left in the refrigerator to up to 24 hours.
- Preheat oven to 350° F and line baking sheets with parchment paper (or a silicon mat).
- Add the powdered sugar to a medium sized bowl.
- Using a 1- 1 ½ tablespoon cookie scoop, scoop the dough and roll into a smooth ball and place the rolled dough in the powdered sugar and coated thoroughly.
- Place them on the lined cookie sheets 2 inches apart.
- Bake for 12-14 minutes
- Remove from the oven and let the cookies cool on the baking sheet for 4-5 minutes and then transfer them to wire cooling rack to cool completely.
Notes
- Store in airtight container.
- Freeze the dough in balls for up to 2 months. When ready to bake, thaw at room temperature or the the refrigerator and then roll them in the powdered sugar prior to baking.
- Freeze the cookies after baking in an airtight container or zip closure freezer bag. The sugar may absorb into the cookies so sprinkle with powdered sugar after thawing if desired.
Nutrition Information
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Serving
1cookie
Calories
107kcal
(5%)
Carbohydrates
17g
(6%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
22mg
(7%)
Sodium
27mg
(1%)
Potassium
52mg
(1%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
121IU
(2%)
Vitamin C
0.001mg
(0%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 28cookies
Amount Per Serving
Calories 107 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 107kcal | 5% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 22mg | 7% |
| Sodium | 27mg | 1% |
| Potassium | 52mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 121IU | 2% |
| Vitamin C | 0.001mg | 0% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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