Description
These chewy, rich Red Velvet Crinkle Cookies are rolled in powdered sugar for a crackled festive finish. Perfect for the holidays, cookie exchanges, or when you’re just craving something chocolatey and gorgeous — all without using a cake mix!
Ingredients
-
1 1/3 cups all-purpose flour
-
1/4 cup unsweetened natural cocoa powder
-
1 tsp baking powder
-
1/4 tsp salt
-
1/4 cup unsalted butter, softened
-
3/4 cup granulated sugar
-
1 large egg
-
1 tsp vanilla extract
-
1/2 tsp white vinegar or lemon juice
-
1 tbsp red gel food coloring
-
1/3 cup powdered sugar (for rolling)
-
2 tbsp granulated sugar (for rolling)
Instructions
-
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
-
Whisk together flour, cocoa, baking powder, and salt in a medium bowl.
-
In a separate large bowl, beat butter and sugar until light and fluffy.
-
Add egg, vanilla, vinegar (or lemon juice), and red food coloring. Mix well.
-
Gradually add dry ingredients into the wet mixture and mix until fully combined.
-
Chill the dough for 30–60 minutes until firm.
-
Scoop dough (1 tbsp each), roll into balls. Coat in granulated sugar, then powdered sugar.
-
Place on baking sheet 2 inches apart.
-
Bake for 10–12 minutes, until cookies puff and crinkle but are still soft.
-
Cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
-
For more vibrant color, use red gel coloring instead of liquid.
-
You can substitute white chocolate chips or add crushed peppermint for a fun twist.
-
These cookies freeze well before and after baking!
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 9 g
- Sodium: 60 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg