Description
Soft, gooey, and sugar-coated with festive flair, these Red Velvet Crinkle Cookies are perfect for Christmas trays or Santa’s plate.
Ingredients
1/2 cup unsalted butter, softened
3/4 cup light brown sugar, packed
1/2 cup granulated sugar (for dough)
2 large eggs, room temperature
2 teaspoons vanilla extract
1/2 teaspoon red food coloring (adjust to desired shade)
2 cups all-purpose flour
1/3 cup cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup granulated sugar (for coating)
1/2 cup powdered sugar (for coating)
Instructions
1. Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
2. In a large bowl, cream butter with brown sugar and granulated sugar until light and fluffy.
3. Add eggs one at a time. Mix in vanilla and red food coloring until fully blended.
4. In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
5. Gradually add dry ingredients into wet mixture, mixing just until combined.
6. Scoop dough using 1 oz or 1 tablespoon scoop. Dough will be soft and sticky.
7. Roll each dough ball in granulated sugar, then coat in powdered sugar.
8. Place on baking sheet, spaced about 2 inches apart.
9. Bake for 10 minutes, or until tops look set but centers remain soft.
10. Cool on pan for 5 minutes, then transfer to wire rack to finish cooling.
Notes
Do not chill the dough—this helps the cookies spread and crackle.
Rolling in granulated sugar before powdered prevents the powdered sugar from dissolving.
Use gel or professional food coloring for more vibrant color.
Store in an airtight container for up to 4 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Easy & Decadent Christmas Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 12g
- Sodium: 55mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg