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Red Velvet Crinkle Cookies

Indulge in soft, fudgy Red Velvet Crinkle Cookies that are perfect for any gathering, featuring a crisp outer shell and chewy center, dusted with powdered sugar.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened Ensure butter is softened but not melted
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tablespoon red food coloring Can use beet juice as a natural option
  • 1 teaspoon vanilla extract
For Dusting
  • 1/2 cup powdered sugar For dusting the cookies before baking

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in the egg, red food coloring, and vanilla extract until well combined.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix.
  6. Cover the bowl with plastic wrap or a lid and refrigerate the dough for about 30 minutes.
Baking
  1. Scoop out tablespoons of chilled dough and roll them into balls. Roll each ball in powdered sugar until well coated.
  2. Place the coated dough balls onto ungreased baking sheets, leaving space between each cookie.
  3. Bake for 10-12 minutes, until puffy and crinkled on top, with a slightly soft center.
  4. Allow cookies to cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze unbaked dough or baked cookies for up to 3 months. Thaw overnight in the refrigerator or bake from frozen, adding extra baking time if needed.