Description
These Red Velvet Crinkle Cookies are what winter dreams taste like crackled tops dusted in sugar snow, with fudgy red centers that melt in your mouth. They're cozy, festive, and irresistible all year round.
Ingredients
Units
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For the cookies:
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon professional red food coloring
- 2 cups all-purpose flour
- 1/3 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
For coating:
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).
- Add eggs one at a time, then stir in vanilla and red food coloring until fully combined.
- In a separate bowl, sift flour, cocoa powder, baking powder, and salt.
- Gradually mix dry ingredients into the wet until no streaks remain—dough will be thick.
- Place granulated sugar and powdered sugar in separate bowls.
- Use a cookie scoop or tablespoon to form dough balls. Roll each in granulated sugar, then heavily in powdered sugar.
- Arrange on baking sheet about 1 inch apart.
- Bake for 10 minutes until puffed and cracked but still soft in the center.
- Let cool slightly before transferring to wire rack. Enjoy!
Notes
Double roll in powdered sugar for best crinkle effect. Store in airtight container at room temp for 4–5 days or freeze for up to 3 months. Warm briefly before serving for a soft center.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg