Red Velvet Crinkle Cookies: Festive Holiday Treats
Soft, chewy cookies with vibrant red centers and beautiful powdered sugar cracks make perfect holiday treats everyone adores. These eye-catching cookies deliver classic red velvet flavor in every delightful bite.
Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Cookie scoop
- Baking sheets
- Parchment paper
Ingredients
- 1½ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 6 tablespoons unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon red gel food coloring
- 1 teaspoon vanilla extract
- ½ cup powdered sugar
Instructions
- Whisk flour, cocoa powder, baking powder, and salt together in a medium bowl until combined.
- Beat softened butter and granulated sugar with a mixer on medium-high speed for 3 minutes.
- Add eggs, red food coloring, and vanilla extract to the butter mixture and beat well.
- Gradually mix dry ingredients into wet ingredients on low speed until just combined together.
- Cover the cookie dough tightly with plastic wrap and refrigerate for 2 hours until firm.
- Preheat your oven to 350°F and line baking sheets with parchment paper for baking.
- Roll chilled dough into one-inch balls and coat each generously in powdered sugar completely.
- Place coated dough balls two inches apart on prepared baking sheets for even baking.
- Bake cookies for 10-12 minutes until edges set, but centers remain soft.
- Cool cookies on a baking sheet for 5 minutes before transferring to a wire rack.
- Allow cookies to cool completely before serving or storing in an airtight container.
Notes
- Chilling dough for a full 2 hours ensures cookies maintain shape and develop beautiful cracks.
- Gel food coloring creates a more vibrant red color than liquid without adding extra moisture.
- Roll dough balls in powdered sugar twice for an extra dramatic white crackled appearance effect.
- Store cookies in an airtight container at room temperature for up to five days maximum.