Red Velvet Crinkle Cookies are thick, chewy, and gooey cookies with a festive twist on a classic red velvet recipe. This moist, decadent dessert comes together in 30 minutes using cocoa powder and red gel food coloring, and just a bit of chill time!
1 ½teaspoonsliquid red food coloring or ¼ teaspoon red gel food coloring
1teaspoonvanilla extract
½cuppowdered sugarfor dipping (more if needed)
Instructions
In a medium bowl, add the flour, cocoa powder, baking powder, and salt and whisk together.
1 ⅔ cups all-purpose flour, ⅓ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, ¼ teaspoon salt
In a large mixing bowl, add the softened butter and sugar and beat with an electric mixer until fluffy, about 3 minutes. You an also use the bowl of a stand mixer with the paddle attachment.
½ cup unsalted butter, 1 ¼ cups white sugar
Add in the eggs one at a time, scraping down sides of bowl in between additions
2 large eggs
Add in the milk, food coloring and vanilla extract and beat until the red coloring is blended in thoroughly.
1 tablespoon milk, 1 ½ teaspoons liquid red food coloring, 1 teaspoon vanilla extract
Gradually add in the flour mixture in batches, scraping down sides of bowl as it is added.
Place the dough in a bowl, cover the bowl with plastic wrap and place in the refrigerator for 30 minutes to chill. (it can be left in the refrigerator to up to 24 hours.
Preheat oven to 350° F and line baking sheets with parchment paper (or a silicon mat).
Add the powdered sugar to a medium sized bowl.
½ cup powdered sugar
Using a 1- 1 ½ tablespoon cookie scoop, scoop the dough and roll into a smooth ball and place the rolled dough in the powdered sugar and coated thoroughly.
Place them on the lined cookie sheets 2 inches apart.
Bake for 12-14 minutes
Remove from the oven and let the cookies cool on the baking sheet for 4-5 minutes and then transfer them to wire cooling rack to cool completely.
Notes
Store in airtight container.Freeze the dough in balls for up to 2 months. When ready to bake, thaw at room temperature or the the refrigerator and then roll them in the powdered sugar prior to baking.Freeze the cookies after baking in an airtight container or zip closure freezer bag. The sugar may absorb into the cookies so sprinkle with powdered sugar after thawing if desired.