Print

Perfect Red Velvet Crinkle Cookies – Easy Party Recipe

red velvet crinkle cookies - featured image
Print Recipe

These red velvet crinkle cookies have a soft, chewy center and a slightly crisp edge, all wrapped in a snowy powdered sugar coating. They’re quick to make, use simple ingredients, and are perfect for parties.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened to room temperature
  • ¾ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon buttermilk
  • 1 tablespoon distilled white vinegar
  • 1 tablespoon red food coloring (gel preferred)
  • ½ cup powdered sugar (for coating)

Instructions

  1. In a medium mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt for about 20 seconds until evenly combined. Set aside.
  2. In a large mixing bowl, beat the softened unsalted butter and granulated sugar together on medium speed for 2 to 3 minutes until light, fluffy, and pale in color. Scrape down the sides of the bowl halfway through.
  3. Add the room temperature egg and vanilla extract to the butter-sugar mixture. Beat on medium speed until fully combined, about 30 seconds. In a small bowl or measuring cup, stir together the buttermilk, white vinegar, and red food coloring. With the mixer running on low speed, pour this mixture into the bowl and beat until the color is evenly distributed and the mixture looks smooth and vibrant red. Scrape the bowl again.
  4. With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix just until the flour disappears, about 20 to 30 seconds. Use a rubber spatula to give the dough a final stir from the bottom up, ensuring no pockets of flour remain. The dough will be soft, slightly sticky, and a deep red color.
  5. Cover the bowl with plastic wrap or a clean kitchen towel and refrigerate for at least 2 hours, or overnight for best results.
  6. About 20 minutes before baking, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. Pour the powdered sugar into a small bowl.
  7. Remove the chilled dough from the refrigerator. Using a cookie scoop or tablespoon, scoop out rounded tablespoons of dough (about 1.5 tablespoons each). Roll each portion into a smooth ball between your palms. Drop each ball into the bowl of powdered sugar and roll it around until completely coated. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake the cookies for 10 to 12 minutes. At 8 minutes, the cookies will look puffed and the tops will start to crack. By 10 minutes, the edges should be set but the centers will still look slightly soft and underdone. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. Then transfer to a wire cooling rack to cool completely.
  9. Repeat with the remaining dough. If the dough becomes too soft to handle, refrigerate it for 15 minutes.

Notes

Chill the dough for at least 2 hours to prevent spreading. Use gel food coloring for a vibrant red without thinning the dough. Do not overbake; cookies will continue to set on the hot baking sheet. For best results, measure flour by spooning and leveling.

Nutrition

Keywords: red velvet crinkle cookies, red velvet cookies, crinkle cookies, party cookies, easy cookie recipe, holiday cookies

Find it online: https://cravemila.com/perfect-red-velvet-crinkle-cookies-easy-party-recipe/