Description
Red Velvet Crinkle Cookies: Decadent chocolate cookies with a hint of cream cheese. Quick, crowd-pleasing treat for any occasion.
Ingredients
Scale
- 2¾ cups (345g) all-purpose flour
- ¼ cup (25g) unsweetened cocoa powder (Dutch-processed for a deeper flavor)
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- 1½ cups (300g) granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon buttermilk or plain yogurt (adds authentic tanginess)
- 2 teaspoons vanilla extract
- 1–2 tablespoons red food coloring (gel preferred for intensity)
- 1 teaspoon white vinegar (enhances the red color)
- ½ cup (60g) powdered sugar, for coating
Instructions
- Step 1: Prepare the Dry Ingredients In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined. This ensures even distribution of the leavening agents and prevents cocoa clumps in your Red Velvet Crinkle Cookies. Sifting the cocoa powder beforehand can help achieve a smoother texture if your cocoa tends to be lumpy.
- Step 2: Cream the Butter and Sugar In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 2-3 minutes. Don’t rush this step—proper creaming incorporates air into the dough, contributing to the perfect texture of your cookies. The mixture should lighten in color and appear somewhat fluffy when ready.
- Step 3: Add Wet Ingredients Beat in the eggs one at a time, mixing well after each addition. Add the buttermilk, vanilla extract, red food coloring, and vinegar. Mix until the color is uniform and vibrant. You might need to scrape down the sides of the bowl several times during this process to ensure even coloring throughout your Red Velvet Crinkle Cookie dough.
- Step 4: Combine Wet and Dry Ingredients Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Avoid overmixing, which can develop gluten and result in tough cookies. The dough will be relatively soft at this stage, similar to a thick cake batter.
- Step 5: Chill the Dough Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours or overnight. This step is non-negotiable for achieving those classic crinkles! The chilled dough will be much easier to handle and shape into balls.
- Step 6: Shape and Coat Cookies Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Place granulated sugar in one small bowl and powdered sugar in another. Using a cookie scoop or tablespoon, portion out dough and roll into 1-inch balls. Roll each ball first in granulated sugar, then generously in powdered sugar to coat completely.
- Step 7: Bake to Perfection Place cookies 2 inches apart on prepared baking sheets. Bake for 10-12 minutes until the edges are set but centers still look slightly underdone. You’ll know they’re ready when the cookies have spread and developed their characteristic crinkles while still maintaining a vibrant red color.
- Step 8: Cool and Enjoy Allow the Red Velvet Crinkle Cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely. As they cool, they’ll firm up slightly while maintaining that perfect chewy center.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 calories
- Sugar: 12g
- Sodium: 105mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg