Red Velvet Crinkle Cookies
Soft and chewy red velvet crinkle cookies with a beautiful crackled appearance. These festive treats feature a vibrant red color, subtle cocoa flavor, and stunning powdered sugar coating that creates gorgeous white fissures when baked.
Ingredients
- 3 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 3/4 cup unsalted butter softened to room temperature
- 1 1/3 cups granulated sugar
- 3 large eggs
- 1 Tbsp milk
- 1 1/2 tsp vanilla extract
- 5 tsp red food coloring liquid or gel
- 1 cup powdered sugar for rolling
Instructions
- Prepare Dry Ingredients
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until evenly distributed. Set aside.
- Cream Butter and Sugar
- In a large bowl or stand mixer, beat the softened butter and granulated sugar on medium-high speed for about 3 minutes until light and fluffy.
- Add Eggs and Wet Ingredients
- Reduce mixer speed to medium. Add eggs one at a time, mixing well after each addition. Add milk, vanilla extract, and red food coloring. Mix until color is evenly distributed.
- Combine Wet and Dry Mixtures
- Turn mixer to low speed. Gradually add the dry ingredient mixture in 3-4 additions. Mix just until no flour streaks remain. Do not overmix.
- Chill the Dough
- Cover bowl with plastic wrap and refrigerate for at least 1 hour (or overnight for convenience).
- Shape and Coat
- Preheat oven to 350°F. Line two baking sheets with parchment paper. Scoop chilled dough and roll into balls. Place powdered sugar in a shallow bowl and roll each ball generously until completely coated.
- Bake
- Arrange coated balls on prepared baking sheets, spacing them 2 inches apart. Bake for 13-15 minutes until edges are set but centers still look slightly soft.
- Cool
- Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chilling: Do not skip the chilling step. Cold dough is easier to handle and prevents excessive spreading.
Sugar Coating: Apply a generous, thick layer of powdered sugar for the best cracking effect.
Baking Time: Start checking at 12 minutes. Centers should look slightly underbaked as they continue cooking on the hot pan.
Food Coloring: Gel food coloring is more concentrated. Start with 1-2 tsp if using gel instead of liquid.
Storage: Store in an airtight container at room temperature for 3-4 days, refrigerate for up to 1 week, or freeze for up to 3 months.
Make-Ahead: Dough can be prepared in advance and chilled until ready to bake. Unbaked dough balls can also be frozen and baked directly from frozen (add 1-2 minutes to baking time).Claude can make mistakes. Please double-check responses.
Sugar Coating: Apply a generous, thick layer of powdered sugar for the best cracking effect.
Baking Time: Start checking at 12 minutes. Centers should look slightly underbaked as they continue cooking on the hot pan.
Food Coloring: Gel food coloring is more concentrated. Start with 1-2 tsp if using gel instead of liquid.
Storage: Store in an airtight container at room temperature for 3-4 days, refrigerate for up to 1 week, or freeze for up to 3 months.
Make-Ahead: Dough can be prepared in advance and chilled until ready to bake. Unbaked dough balls can also be frozen and baked directly from frozen (add 1-2 minutes to baking time).Claude can make mistakes. Please double-check responses.
