Description
Delightful red velvet crinkle cookies with a tender interior and a cracked powdered sugar exterior, perfect for festive gatherings.
Ingredients
Scale
- 2 cups (240 g) all-purpose flour
- 1/2 cup (about 43 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (113 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1 tablespoon red food coloring (liquid)
- 1 teaspoon vanilla extract
- 1/2 cup (about 60 g) powdered sugar for rolling
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
- In a larger bowl, cream the softened butter and granulated sugar until light and fluffy — about 2–3 minutes.
- Beat in the egg, red food coloring, and vanilla extract until evenly colored and combined.
- Gradually mix in the dry ingredients until just combined; avoid overmixing to keep cookies tender.
- Chill the dough in the refrigerator for about 30 minutes to firm up.
- Roll the dough into small balls and coat generously in powdered sugar.
- Place the coated balls on the prepared baking sheet, spaced about 2 inches apart.
- Bake for 10–12 minutes until edges are set but centers remain soft and puffy.
- Allow cookies to cool before transferring to a wire rack.
Notes
For better color, use gel food coloring; dough can be chilled for up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10.8g
- Sodium: 100mg
- Fat: 4.4g
- Saturated Fat: 2.8g
- Unsaturated Fat: 1.6g
- Trans Fat: 0g
- Carbohydrates: 19.5g
- Fiber: 0.9g
- Protein: 1.7g
- Cholesterol: 30mg