Red Velvet Crinkle Cookies
Soft and fudgy red velvet crinkle cookies that have a hint of cocoa flavor and a gorgeous red. They are coated with a dusting of powdered sugar to create a beautiful crackled top.
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Servings: 24 cookies
Ingredients
- 1/2 cup (1 stick/113g) unsalted butter, softened at room temperature
- 1/2 cup (100g) dark or light brown sugar
- 1/4 cup (50g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon (15ml) buttermilk*
- 1/2 teaspoon red food coloring*
- 2 cups (260g) all-purpose flour
- 1/3 cup (40g) cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup (125g) powdered sugar
- 1/2 cup (100g) granulated sugar
Instructions
- Preheat the oven to 350°F/175°F and line 2 baking sheets with parchment paper. Set aside.
- In a large bowl, sift together the flour, cocoa powder, baking soda, and salt to combine.
- In a large bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar until light and fluffy. Scrape down the bowl if needed. Add eggs, one at a time and mix until combined. Add vanilla extract, buttermilk and red food coloring and mix well, until the mixture is combined and the desired color is achieved.
- Add the dry ingredients to the wet and mix together until combined. Do not over mix.
- Use a tablespoon or cookie scoop (I used this one), scoop 1-1.5 inch/2.5-3.5 cm rounded pieces of dough and roll them into balls between your hands. Pour powdered sugar and granulated sugar into 2 separate medium bowls and roll the cookie dough balls in granulated sugar, then roll them in powdered sugar generously to make sure the sugar completely coats the cookie balls. Place on the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes or until the cookies are cracked and still soft and gooey in the center. Overbaking the cookies will make them dry. Allow cookies to cool on the baking sheets for 10 minutes, then transfer them to a wire rack to cool completely.
Notes
*Depending on what kind of cocoa powder is, your cookies might have a dark or light red color, but you can control it by adding more or less food coloring as you like. I used 2 teaspoons of Wilton red food coloring in my recipe.
*Buttermilk is often what you’ll find used in red velvet cake. However, you can substitute buttermilk with 1 teaspoon of white vinegar, apple juice vinegar or lemon juice.
*Buttermilk is often what you’ll find used in red velvet cake. However, you can substitute buttermilk with 1 teaspoon of white vinegar, apple juice vinegar or lemon juice.
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