Red Velvet Crinkle Cookies
Delicious red velvet crinkle cookies with a soft, chewy texture and a delightful powdered sugar coating, perfect for any occasion.
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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Notes
Store in an airtight container at room temperature for up to one week. For longer storage, refrigerate or freeze them. Enjoy with milk or coffee, or in a dessert sandwich with ice cream.