Red Velvet Cookies
These red velvet cookies put a fun spin on the traditional chocolate crinkles! They have crispy edges and soft, fudgy centers, making them a simple and delightful treat that everyone will enjoy. The beautiful red color also makes them a great choice for any occasion.
Prep Time: 30 minutes
Cook Time: 10minutes
Chilling Time: 3hours
Total Time: 3hours 40minutes
Servings: 40 cookies
Ingredients
Cookies
- 2 cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp kosher salt
- ½ cup unsalted butter, room temperature
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 2 tsp red gel food coloring
Roll in
- ½ cup powdered sugar
- ½ cup granulated sugar
Instructions
I suggest preparing the cookie dough a day ahead of time to let it chill properly before baking.
Here’s how to make the dough:
- Use a stand or hand mixer to blend softened butter, brown sugar, and granulated sugar until the mixture is smooth and creamy.
- Add eggs and vanilla extract, and beat until the mixture becomes light, fluffy, and pale in color. This might take 2-4 minutes, but it’s worth it for the improved texture.
- Mix in a few drops of red food coloring until combined. The batter will appear bright red initially, but it will darken after adding cocoa powder.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gently mix the dry ingredients into the dough until everything is well combined. The dough will be soft and sticky.
- Put the dough in an airtight container or cover it tightly. Let it chill in the fridge overnight or for at least 3-4 hours. It’s essential to chill the dough for these cookies. It could stay in the fridge for up to 3 days.
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Prepare two bowls—one with about ½ cup of granulated sugar and the other with ½ cup of powdered sugar.
- Use a 1-tablespoon cookie scoop to make small balls of dough. To make it easier and cleaner, you can wear nitrile gloves.
- Roll each ball in granulated sugar and then generously in powdered sugar. Pack on the powdered sugar for the best results.
- Place the coated balls about 3 inches apart on the baking sheet (around 9-10 cookies per half-sheet pan).
- Bake at 350°F for 9-11 minutes until the edges are set, but the centers are still soft. The cookies may seem under-baked, but they’ll firm up as they cool. Avoid overcooking if you want a fudgy center.
- Take the cookies out of the oven and let them cool on the baking sheet for about 3 minutes. Then, transfer them to a cooling rack to cool completely.
Notes
- After baking, keep the crinkle cookies in a sealed container at room temperature for up to 3 days. If you prefer, you could store the dough in the fridge for up to a week and bake a few cookies whenever you want.
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