Get ready to transform your kitchen into a bakery paradise with these stunning Red Velvet Crinkle Cookies that are not just a treat, but an experience! Imagine biting into a soft, velvety cookie with a dramatic crimson interior and a beautiful powdered sugar coating that crackles with every bite. These aren't just cookies; they're a celebration of texture, flavor, and pure dessert magic that will have everyone begging for your secret recipe.
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon cocoa powder
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- ½ cup powdered sugar (for rolling)
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cocoa powder until well combined and no lumps remain.
- In a separate large mixing bowl, cream together granulated sugar and brown sugar until they become light and fluffy, using an electric mixer on medium speed.
- Add the large egg to the sugar mixture and beat until fully incorporated. Mix in the red food coloring and vanilla extract, ensuring the color is evenly distributed.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. The dough should be slightly sticky but manageable.
- Place the powdered sugar in a separate shallow bowl. Using a cookie scoop or spoon, portion the dough into 1-inch balls.
- Roll each dough ball completely in powdered sugar, ensuring a thick, even coating. This will create the signature crinkle effect when baking.
- Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake in the preheated oven for 10-12 minutes. The cookies should appear crackled on top and slightly set around the edges.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store the cooled cookies in an airtight container at room temperature for up to 5 days. For best texture, consume within 2-3 days.
Tips
- Ensure all ingredients are at room temperature for better mixing and consistency.
- Don't overmix the dough - this can make cookies tough instead of tender.
- Use fresh baking powder and baking soda to guarantee proper rising.
- For the most vibrant red color, use gel food coloring instead of liquid.
- Roll cookies generously in powdered sugar for that classic crinkle effect.
- Use a cookie scoop for uniform size and even baking.
- Let cookies cool completely to develop their perfect texture.
- Store in an airtight container to maintain softness and freshness.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 22g
Protein: 1g
Fat: 2g
Saturated Fat: g
Cholesterol: 15mg
