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- 1 and 1/2 cups all-purpose flour - 1/2 cup unsweetened cocoa powder - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened to room temperature - 1 cup granulated sugar - 1 large egg - 2 teaspoons pure vanilla extract - 1 tablespoon red food coloring - 1/2 cup powdered sugar (for dusting and coating) To help you measure ingredients easily: - 1 cup = 240 ml - 1/2 cup = 120 ml - 1 tablespoon = 15 ml - 1 teaspoon = 5 ml - 1 cup of all-purpose flour = about 120 grams - 1 cup of granulated sugar = about 200 grams - 1 cup of unsweetened cocoa powder = about 100 grams If you're missing some items, here are swaps: - Use coconut oil for unsalted butter. - Replace red food coloring with beet juice for natural color. - Use gluten-free flour mix instead of all-purpose flour. - Swap granulated sugar with coconut sugar for a healthier option. - Use egg substitute like applesauce for a vegan version. These swaps keep the cookies tasty while fitting your needs. Feel free to experiment with flavors and textures! {{ingredient_image_2}} - Preheating the Oven First, preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly. - Preparing the Baking Sheet Line a baking sheet with parchment paper. This helps prevent sticking and makes cleanup easy. - Creaming Butter and Sugar In a large bowl, cream together 1/2 cup unsalted butter and 1 cup granulated sugar. Use an electric mixer on medium speed. Beat until the mixture is light and fluffy, about 3 to 4 minutes. - Incorporating Wet and Dry Ingredients Add 1 large egg, 2 teaspoons pure vanilla extract, and 1 tablespoon red food coloring to the butter-sugar mix. Blend on low speed until all the ingredients are combined. Next, sift together 1 and 1/2 cups all-purpose flour, 1/2 cup cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt in another bowl. Gradually mix in the dry ingredients. Be gentle to keep the dough soft. - Chilling the Dough Cover the dough with plastic wrap and chill it in the fridge for 30 minutes. This step makes the dough easier to handle. - Rolling and Coating Cookies After chilling, use a cookie scoop or your hands to roll the dough into 1-inch balls. Roll each ball in 1/2 cup powdered sugar until coated well. This gives the cookies their crinkle look. - Baking Time and Temperature Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10 to 12 minutes. The edges should look set, but the centers can stay soft. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack. To get the right texture for your Red Velvet Crinkle Cookies, you need to chill the dough. Chilling makes the dough firm. This helps the cookies hold their shape while baking. Aim for a soft, slightly sticky dough. If the dough is too dry, your cookies may turn out tough. Remember, gentle mixing is key. Overmixing can lead to dense cookies. One common mistake is skipping the chilling step. This can cause your cookies to spread too much. Also, avoid using too much flour. Measuring flour incorrectly can lead to dry cookies. Use the spoon-and-level method when measuring. Finally, don’t forget to coat your dough balls in powdered sugar. This gives them their signature crinkle look! For a stunning presentation, serve your cookies on a colorful platter. A decorative box also works great. Just before serving, dust them lightly with more powdered sugar. This adds a nice touch. Consider pairing these cookies with a glass of milk or coffee. They are even better when shared with friends! Pro Tips Chill the Dough: Chilling the dough for at least 30 minutes helps to firm it up, making it easier to roll and shape while preventing excessive spreading during baking. Use Quality Ingredients: Using high-quality cocoa powder and pure vanilla extract will enhance the flavor of your cookies, giving them a rich and delightful taste. Don’t Overbake: Keep an eye on the cookies while baking; they should be set at the edges but still soft in the center. This ensures a chewy texture that everyone loves. Dust Generously: Coat the dough balls thoroughly in powdered sugar before baking to achieve the classic crinkle appearance and a sweet contrast to the rich cookie. {{image_4}} To make gluten-free red velvet crinkle cookies, swap the all-purpose flour with a gluten-free blend. Look for a blend that includes xanthan gum. This will help the cookies hold their shape and texture. You can find these blends in most grocery stores. The other ingredients can stay the same. Just follow the same steps, and you'll enjoy delicious cookies without gluten. You can add fun flavors to your red velvet crinkle cookies. Consider mixing in chocolate chips for a tasty twist. Use semi-sweet or white chocolate chips to enhance the cookie's sweetness and richness. You can also add nuts like pecans or walnuts for extra crunch. These additions will surprise your friends and family with a new flavor in every bite. Red velvet crinkle cookies are perfect for any holiday. For Valentine's Day, use heart-shaped cookie cutters. You can even sprinkle some edible glitter on top for a festive look. For Christmas, add a dash of peppermint extract to the dough. You could also color the powdered sugar with green or red food coloring. These small changes can make your cookies fit the season while keeping the same delightful taste. To keep your red velvet crinkle cookies fresh, store them in an airtight container. Place a piece of parchment paper between layers to avoid sticking. This method helps keep them soft. You can enjoy cookies for up to a week at room temperature. If you want to keep them longer, refrigeration is a good option. Just remember to seal them well. Freezing cookies is easy. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet and freeze for about an hour. This step prevents them from sticking together. Once frozen, transfer the cookies to a freezer-safe bag. You can freeze them for up to three months. To defrost, leave them at room temperature for about 30 minutes before enjoying. These cookies shine at any gathering. Serve them on a pretty platter for a festive look. Dust some extra powdered sugar on top for a touch of elegance. Pair them with milk or coffee for a tasty treat. You can also stack them in a decorative box for a lovely gift. Enjoy sharing these delightful cookies with friends and family! To stop your cookies from spreading, chill the dough before baking. After mixing, wrap the dough in plastic wrap. Place it in the fridge for about 30 minutes. This cools the butter, helping the cookies keep their shape. Also, make sure you space the dough balls correctly on the baking sheet. Leave about 2 inches between each ball. You can use liquid food coloring, but it may change the cookie's texture. Liquid food coloring has more water content. This extra moisture can make the dough too wet. If you use it, you might need to add a bit more flour to balance it out. Gel food coloring is thicker and gives a richer color without changing the dough much. If your dough feels too sticky, add a bit more flour. Start with one tablespoon at a time. Mix it in until the dough becomes manageable. Another option is to chill the dough longer. Cool dough helps it firm up. This makes it easier to roll into balls without sticking to your hands. You now have a solid understanding of making delicious cookies. We covered all the key steps, from gathering ingredients to storage tips. You learned about ingredient swaps, preparation, and baking methods. Plus, I shared common mistakes and fun variations. Remember, practice makes perfect. Don't hesitate to experiment with flavors or decorations. Enjoy your baking journey, and share these treats with friends and family! They will love your results.

Red Velvet Crinkle Cookies

Deliciously soft and chewy red velvet cookies with a crinkly powdered sugar coating.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 24
Calories 120 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 0.5 cups unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cups unsalted butter, softened to room temperature
  • 1 cups granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon red food coloring
  • 0.5 cups powdered sugar (for dusting and coating)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  • In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk until everything is evenly combined and there are no lumps. Set this dry mixture aside.
  • In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together on medium speed. Beat until the mixture is light and fluffy, which should take approximately 3 to 4 minutes.
  • Add the large egg, pure vanilla extract, and red food coloring to the butter-sugar blend. Mix on low speed until the ingredients are fully combined and the color is uniform.
  • Gradually incorporate the dry ingredients into the wet mixture. Mix gently until a soft dough forms, being careful not to overmix, as this can affect the texture of the cookies.
  • Once the dough is mixed, cover it with plastic wrap and chill it in the refrigerator for about 30 minutes. Chilling helps the dough firm up, making it easier to handle and shape.
  • After chilling, use a cookie scoop or your hands to roll the dough into 1-inch balls. Roll each ball in powdered sugar until it is generously coated. Ensure all sides are covered for the characteristic crinkle appearance.
  • Arrange the sugar-coated dough balls on the prepared baking sheet, ensuring they are spaced about 2 inches apart to allow for spreading during baking.
  • Bake the cookies in the preheated oven for 10 to 12 minutes. The edges should look set, while the centers should remain slightly soft—this ensures a tender and chewy texture. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack for complete cooling.

Notes

For a delightful presentation, serve the cookies in a decorative box or on a beautiful platter. Dust lightly with additional powdered sugar just before serving.
Keyword cookies, dessert, red velvet