Red velvet crinkle cookies combine the rich, velvety flavor of classic red velvet cake with the delightful texture of a cookie. They are visually stunning, with their signature red hue and powdered sugar coating, making them a perfect treat for any occasion. Whether you’re baking for a special event or just treating yourself, these cookies bring sweetness and joy to every bite.
Why We Love This Red Velvet Crinkle Cookies
These red velvet crinkle cookies hold a special place in many hearts for several reasons. First, their vibrant red color creates a striking appearance, turning heads at any gathering. The cookies also feature a soft, chewy interior that many crave, making each bite melt-in-your-mouth delicious. The light cocoa flavor is subtle yet satisfying, perfectly balancing the sweetness. The powdered sugar dusting adds an appealing contrast while providing a gentle sweetness that complements the cookie’s taste. These cookies are not just a dessert; they are a delightful experience that evokes nostalgia for many who love classic red velvet cake. Plus, they’re easy to make, allowing you to whip up a batch for parties, holidays, or just a cozy evening at home.
Ingredients for Red Velvet Crinkle Cookies
- 2 cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- Powdered sugar, for dusting
Directions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, mix together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, beat the softened butter and sugar together until light and fluffy.
- Add the egg, red food coloring, vanilla extract, and vinegar to the butter mixture, and mix until well combined.
- Gradually add the flour mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Chill the dough in the refrigerator for about 30 minutes to make it easier to handle.
- Once chilled, scoop tablespoon-sized portions of dough, roll them into balls, and then roll each ball in powdered sugar until well coated.
- Place the powdered sugar-coated balls on the prepared baking sheet, leaving space between them.
- Bake for 10-12 minutes, or until the edges are set and the centers appear slightly underbaked.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
How to Serve Red Velvet Crinkle Cookies
Serving red velvet crinkle cookies can be as simple or creative as you want. These cookies shine on their own, but a few thoughtful touches can elevate the experience. Pair them with a glass of milk or a cup of coffee for that classic cookie-dunking experience. For a festive presentation, arrange the cookies on a beautiful platter, dusting them again with powdered sugar just before serving to give them that fresh, snowy look. You can also stack them in a glass jar for a charming display or gift them to friends and family. If you want to impress your guests, consider serving them alongside a scoop of vanilla ice cream, creating a delightful dessert sandwich that balances the chewy texture of the cookie with the creaminess of the ice cream. Adding a few fresh berries or a drizzle of chocolate sauce can enhance the flavor and presentation, turning a simple cookie into a memorable treat.
Expert Tips for Red Velvet Crinkle Cookies
To get the best results when making red velvet crinkle cookies, keep these expert tips in mind. First, make sure to accurately measure your ingredients, especially the flour and cocoa powder, as too much can affect the texture of your cookies. Using a kitchen scale for precision is a great option. Chill your dough as suggested, as this step prevents the cookies from spreading too much while baking and helps achieve that desirable crinkle effect. When rolling the dough balls, ensure they are adequately coated in powdered sugar for both flavor and appearance. For more defined cracks on the surface, you can lightly press the balls down before baking, but not too much, as you want to preserve their height. If you want to punch up the flavor, consider adding a pinch of cinnamon to the dry ingredients for an unexpected warmth. Lastly, keep an eye on the baking time; every oven is different, and taking them out slightly underbaked will leave you with soft, chewy cookies that firm up as they cool.
How to Store Red Velvet Crinkle Cookies
Once you’ve enjoyed these delicious cookies, it’s crucial to store them properly to maintain their freshness. Store the red velvet crinkle cookies in an airtight container at room temperature for up to one week. If you want to keep them longer, you can refrigerate them, but make sure to separate layers with parchment paper to prevent sticking. For extended storage, freeze the cookies in a single layer on a baking sheet until solid, then transfer them to an airtight container or a freezer bag. They can last up to three months in the freezer. When you want to enjoy them, simply let them thaw at room temperature for a few hours or microwave them for a few seconds. This method preserves their delightful texture and flavor, ensuring that every bite remains as delicious as the day they were baked.
Variations of Red Velvet Crinkle Cookies
Red velvet crinkle cookies offer a fantastic base for creative variations. One delightful option is to add chocolate chips to the dough for an extra burst of chocolatey goodness. You can also experiment with different types of baking chips, such as white chocolate or cream cheese chips, to complement the red velvet flavor. For a more decadent touch, consider adding a cream cheese frosting drizzle over the cooled cookies, turning each cookie into a mini dessert. Want some added crunch? Sprinkle chopped nuts, like walnuts or pecans, into the dough for added texture. For a themed twist, you can make mini versions of these cookies for special occasions like Valentine’s Day or the holidays by using heart-shaped cookie cutters. Finally, consider infusing the dough with different flavors, such as espresso or almond extract, providing an exciting twist to the classic taste. The possibilities are endless, making these cookies a fantastic choice for experimentation.
FAQ about Red Velvet Crinkle Cookies
If you have questions about red velvet crinkle cookies, you’re not alone! One common inquiry is whether you can substitute the red food coloring with natural alternatives. While natural options exist, they often yield a less vibrant color. If you want to maintain that eye-catching red, opt for gel food coloring, as it gives better results with less liquid. Another frequent question pertains to making the cookies ahead of time. Yes, you can prepare the dough a day in advance and store it in the refrigerator. Just remember to roll and coat them in powdered sugar just before baking for the best finish. Ingredient substitutions come up often as well; for a gluten-free version, you can replace the all-purpose flour with a gluten-free flour blend. Lastly, many wonder about the crinkle effect; it’s achieved by the combination of sugar coating and the baking process, so make sure not to skip the powdered sugar phase!
Red Velvet Crinkle Cookies
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For Dusting
- Powdered sugar for dusting
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, beat the softened butter and sugar together until light and fluffy.
- Add the egg, red food coloring, vanilla extract, and vinegar to the butter mixture, and mix until well combined.
- Gradually add the flour mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Chill the dough in the refrigerator for about 30 minutes to make it easier to handle.
Baking
- Once chilled, scoop tablespoon-sized portions of dough, roll them into balls, and then roll each ball in powdered sugar until well coated.
- Place the powdered sugar-coated balls on the prepared baking sheet, leaving space between them.
- Bake for 10-12 minutes, or until the edges are set and the centers appear slightly underbaked.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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