Craving a decadent treat but short on time? Look no further than Red Velvet Crinkle Cookies! These cookies are a symphony of sweet, tangy, and slightly chocolatey flavors, all wrapped up in a gorgeous, crinkled package. They’re quick to make, require minimal ingredients, and pack a healthy-ish punch with the inclusion of cocoa. As a busy mom, I know the struggle of wanting a little something special without spending hours in the kitchen – these Red Velvet Crinkle Cookies are my go-to answer, and I know they’ll become yours too!
Why You Will Love This Recipe
Growing up, my grandma always had a cookie jar overflowing with homemade goodness. Among my favorites were her crinkle cookies. These Red Velvet Crinkle Cookies are my attempt to capture that nostalgic taste with a modern twist. They bring back happy memories, and I hope they do the same for you.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 teaspoon white vinegar
- 1/2 cup buttermilk
For Coating:
- 1/2 cup powdered sugar
Step-by-Step Instructions for Making the Recipe
- Combine Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients: Beat in the egg and vanilla extract. Then, add red food coloring and white vinegar. Mix well.
- Alternate Adding Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Chill Dough: Cover the dough and chill in the refrigerator for at least 2 hours (or preferably overnight). This will prevent the dough from spreading too much while baking.
- Preheat Oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Shape Cookies: Roll the chilled dough into 1-inch balls. Roll each ball in powdered sugar, ensuring it’s fully coated.
- Bake: Place the coated dough balls on the prepared baking sheets, leaving space between each cookie. Bake for 10-12 minutes, or until the edges are set and the tops are slightly cracked.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Serve: Enjoy your delicious Red Velvet Crinkle Cookies!
Red Velvet Crinkle Cookies
Quick and easy red velvet crinkle cookies that are a symphony of sweet, tangy, and slightly chocolatey flavors, all wrapped up in a gorgeous, crinkled package.
Ingredients
Equipment
Method
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.1 1/2 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.1/2 cup unsalted butter, softened, 3/4 cup granulated sugar, 1/4 cup packed brown sugar
- Beat in the egg and vanilla extract. Then, add red food coloring and white vinegar. Mix well.1 large egg, 1 teaspoon vanilla extract, 1 tablespoon red food coloring, 1 teaspoon white vinegar
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.1 1/2 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup unsalted butter, softened, 3/4 cup granulated sugar, 1/4 cup packed brown sugar, 1 large egg, 1 teaspoon vanilla extract, 1 tablespoon red food coloring, 1 teaspoon white vinegar, 1/2 cup buttermilk
- Cover the dough and chill in the refrigerator for at least 2 hours (or preferably overnight). This will prevent the dough from spreading too much while baking.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll the chilled dough into 1-inch balls. Roll each ball in powdered sugar, ensuring it’s fully coated.1/2 cup powdered sugar
- Place the coated dough balls on the prepared baking sheets, leaving space between each cookie. Bake for 10-12 minutes, or until the edges are set and the tops are slightly cracked.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious Red Velvet Crinkle Cookies!