Red velvet crinkles are soft, cake-like cookies with a light cocoa flavor and a rich red color. Rolled in powdered sugar before baking, they develop a cracked, crinkled top with a crisp exterior and a moist, tender center. Festive and eye-catching, they’re a popular holiday favorite for cookie trays and share as gifts…if you manage to not eat them all, first!
Ingredients
- 1½ cups flour
- 3 tablespoons cocoa powder, sifted
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) butter, room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 egg
- 2 teaspoons pure vanilla or vanilla bean paste
- 2 teaspoons red food coloring or 2 teaspoons beet root powder
- ½ cup powdered sugar
Instructions
- Preheat oven to 350°F.
- In a medium bowl, mix together the flour, cocoa powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer using the paddle attachment (or with a hand mixer), beat together the softened butter, granulated sugar, and brown sugar until combined.
- Add the egg and beat well.
- Mix in the vanilla and red food coloring.
- With the mixer on low speed, gradually add the dry ingredients until the dough is just combined. Do not overmix.
- The dough will be wet and sticky. Refrigerate for a few hours.
- Once chilled, scoop the dough into balls and roll each one in powdered sugar.
- Place cookies on a greased baking sheet or a baking sheet lined with parchment paper.
- Bake for 10–12 minutes.
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