Red Velvet Crinkle Cookies
Ingredients
- 114 grams unsalted butter, softened ((1/2 cup))
- 150 grams light brown sugar, packed ((3/4 cup))
- 100 grams granulated sugar ((1/2 cup))
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon professional red food coloring*
- 250 grams all-purpose flour ((2 cups))
- 29 grams cocoa powder ((1/3 cups))
- 1 & 1/2 teaspoons baking powder
- 1/2 teaspoon salt
For the Coating
- 100 grams granulated sugar ((1/2 cup))
- 60 grams powdered sugar ((1/2 cup))
Instructions
- Preheat oven to 350°F (175°C). Line baking tray with parchment paper.
- Cream butter, brown sugar, and granulated sugar until pale and fluffy.
- Add eggs one at a time, mixing well after each addition. Add vanilla and red food colour.
- In another bowl, sift flour, cocoa powder, baking powder, and salt.
- Add dry mixture to wet and mix just until combined.
- Shape dough into small balls.
- Roll each ball first in granulated sugar and then in powdered sugar.
- Place on tray and bake for 10 minutes or until cracked on top but soft in the center.
- Let cool and enjoy!
Video
Notes
Storage
These cookies stay fresh for 4–5 days in an airtight container.They also freeze beautifully for up to 3 months.
Serving Ideas
- Pack in gift boxes
- Serve with hot chocolate
- Leave out for Santa 🎅
-
Add them to your holiday cookie platter
Red velvet crinkle cookies straight out of the oven with their classic snowy cracks.`
