Ahh, Red Velvet Crinkles….
I always see these cookies pop up this time of year but have felt intimated in the past to make them myself. I love the red and white color for this time of year and who doesn’t love red velvet??! One year I attempted to make them but I wasn’t very successful, the powder sugar didn’t stay on the surface of the cookie once it had baked…what gives?? Anyone else have this problem? I was very disappointed. Luckily this year I took my time & researched and found an easy trick to keep crinkle cookies looking like crinkle cookies!!
This recipe today is from Laura Vitale. Have you seen her on YouTube?! She’s amazing and makes cooking/baking so approachable. Her recipe for red velvet crinkles are actually Red Velvet Crinkle Kisses – she adds a chocolate kiss on top. I was just looking for traditional red velvet crinkles and this recipe looked killer, and not surprisingly, it’s a keeper.
An easy trick that I learned while making these is that you have to double roll the cookie dough balls in powdered sugar right before you bake them. Roll it once and then do it again, this is crucial if you want the powdered sugar to stay on the surface and it really helps the “crinkles” pop.
Just look at those red crinkles ???Print
Red Velvet Crinkles
Soft, chewy red velvet cookies that have a beautiful, bold red color and are covered in powdered sugar.
- Prep Time: 45 mins
- Cook Time: 10 mins
- Total Time: 55 minutes
- 1 and 1/3 cup All Purpose Flour
- 3 tablespoons Unsweetened Cocoa Powder
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 1/4 cup Unsalted Butter (room temperature)
- 2/3 cup Sugar
- 2 Eggs
- 2 teaspoons vanilla extract
- Red Food Coloring
- Powdered Sugar for rolling
- In a bowl combine your dry ingredients; flour, cocoa powder, baking powder & salt. Give it a quick whisk and set aside.
- In a large bow cream butter and sugar together with an electric mixer until light and fluffy. Add in eggs and vanilla and mix together until combined. Slowly add in dry ingredients and mix together until thoroughly combined. Slowly add in red food coloring a few drops at a time while mixing until a deep, bright red hue is achieved.
- Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes or up to overnight.
- Preheat oven to 350 degrees and line a baking sheet with parchment paper or spray with non stick cooking spray. Pour powdered sugar onto a plate or in a shallow bowl. Scoop chilled cookie dough in small balls and roll in powdered sugar. Once you’ve rolled all the cookie dough balls in powdered sugar repeat this step one more time, roll in the powdered sugar once more to get a good coating of powdered sugar on each cookie.
- Bake in the oven for 10 minutes. Allow cookies to cool for 2 to 3 minutes before you transfer to a wire cooling rack to cool completely. Serve immediately or store in a airtight container for later.