Red Velvet Crinkle Cookies
These festive cookies bring a soft, chocolatey treat to any gathering. Their beautiful crackled finish makes them especially inviting.
Equipment
- electric mixer
Ingredients
- 2 1/4 cups All-Purpose Flour
- 1/4 cup Unsweetened Cocoa Powder
- 1 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup Unsalted Butter, softened
- 1 cup Granulated Sugar
- 2 Large Eggs
- 1 tbsp Red Food Coloring
- 1 tsp Vanilla Extract
- 1/2 cup Powdered Sugar, for rolling
Instructions
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each. Mix in the red food coloring and vanilla extract until the color is even throughout.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. The dough will be soft and slightly sticky. Cover the bowl tightly and refrigerate for at least 1 hour or until the dough is firm enough to handle.
- Preheat your oven to 350F (175C). Line two baking sheets with parchment paper.
- Place the powdered sugar in a shallow bowl. Scoop rounded tablespoons of dough, roll each into a ball, then roll generously in the powdered sugar until completely coated. Place them on the prepared baking sheets about 2 inches apart.
- Bake for 10 to 12 minutes, until the edges are set but the centers still look slightly underdone. The cookies will crackle beautifully as they cool. Let them rest on the baking sheet for 5 minutes before transferring to a wire rack.
Nutrition
Serving: 1servingCalories: 128kcalCarbohydrates: 20gProtein: 1gFat: 4g