Red Velvet Crinkle Cookies (Print Version)

Soft, chewy red velvet crinkles with cocoa and a powdered sugar crackle, perfect for treats.

# Recipe Ingredients:

→ Dry Ingredients

01 - 1 2/3 cups all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon baking soda
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 1/2 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 1/4 cup light brown sugar, packed
09 - 2 large eggs
10 - 1 teaspoon pure vanilla extract
11 - 1 tablespoon red food coloring (liquid or gel)

→ For Rolling

12 - 3/4 cup powdered sugar

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Set aside.
03 - Beat softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract and red food coloring until evenly combined.
05 - Gradually add dry ingredients to wet mixture, mixing just until incorporated. Avoid overmixing to prevent tough cookies.
06 - Cover bowl with plastic wrap and refrigerate dough for at least 1 hour to achieve optimal crinkle effect and easier handling.
07 - Scoop tablespoon-sized portions, roll into balls, and generously coat each ball in powdered sugar.
08 - Place sugar-coated balls 2 inches apart on prepared baking sheets to allow for spreading.
09 - Bake for 11-12 minutes until cookies are puffed with crackled tops, while centers remain soft.
10 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • These cookies look like little jewels on a holiday platter but come together with minimal fuss
  • The crackled exterior gives way to a chewy, fudgy center that keeps people coming back for just one more
02 -
  • Chilling the dough is not optional here, it is what creates those dramatic cracks and keeps the cookies from spreading too thin
  • Do not skimp on the powdered sugar coating, every visible bit needs to be covered for the full crackled effect
03 -
  • Add half a teaspoon of espresso powder to deepen the chocolate flavor without making these taste like coffee
  • For extra fudgy centers, slightly underbake by one minute and let them finish setting on the hot baking sheet

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