Red Velvet Crinkle Cookies

Alright, folks! We’re diving headfirst into the magical world of Red Velvet Crinkle Cookies. Think of them as red velvet cake and chocolate chip cookies had an adorable, delicious love child. These beauties are everything you love about red velvet but in a bite-sized, perfectly crinkly form. They’re special because they bring a little drama to the dessert table with their crackly sugar coating and irresistible red color. Trust me, you’re going to want to make a batch…or ten.

So, picture this: It’s a lazy, rainy Sunday afternoon, and my little family is sprawled in the living room. Out of nowhere, my husband gets this rogue craving for something sweet that’s not just another chocolate chip cookie. Enter the Red Velvet Crinkle Cookies. Now, these aren’t just cookies; they’re moments. For us, they’re about baking together, creating a mess, and catching our little one sneaking cookie dough straight from the bowl. This recipe has turned into one of those family traditions that makes even the gloomiest day feel a bit brighter.

Why You’ll Love This Red Velvet Crinkle Cookies

– **They look fancy**, but they’re surprisingly chill to make. You’ll impress even your snootiest friend.
– **Two words**: Red. Velvet. Need I say more? It’s the dessert equivalent of a warm hug.
– **Baking them is like aromatherapy**. Your house will smell like a kneaded dream of vanilla and cocoa.

How to Make It

Alright, let’s dive right in. First off, you’re going to want your mixer ready ‘cause the dough needs some serious mixing action. Throw your butter and sugar in there – cream it until it looks like fluffy clouds. Your eggs go in next, one at a time. It’s like giving your dough a little hope and love with each egg.

Now, the secret weapon: red food coloring. Be generous but be prepared for your kitchen to resemble a crime scene. Cocoa powder — don’t shy away, it’s the life of this velvet crinkle party. Mix everything until it’s a lovely burgundy color.

The fridge part sucks, I know, but trust me, you chill that dough so it doesn’t stick to your palms later. Once it’s cool as a cucumber, roll them into cute little balls. Powder those babies up in confectioners’ sugar till they look like mini snowballs. Bake ‘til they’re all set, and then let them cool as much as you can resist.

Ingredient Notes

– **Butter**: Nothing beats the real deal. Margarine might smile in the tub, but it doesn’t cut it here.
– **Red Food Coloring**: Oh boy, did I ever get this wrong. Tried the natural stuff once—so not worth it unless pastel pink is your goal.
– **Cocoa Powder**: If you ever think maybe a little too much cocoa won’t hurt…know that it can turn the dough crumbly. Trust a chaotic baker with a cocoa mess story.

Recipe Steps:

1. Preheat your oven to 350°F (175°C).
2. Cream the butter and sugar until fluffy.
3. Add eggs one at a time into the mixture. Beat well.
4. Incorporate red food coloring and cocoa powder. Mix till burgundy.
5. Chill dough in the fridge for 1-2 hours.
6. Roll chilled dough into balls and cover them in confectioners’ sugar.
7. Bake for 10-12 minutes, then let cool.

What to Serve It With

Tips & Mistakes

– Try them with a scoop of vanilla ice cream. Life-changing.
– Once, I left out the baking soda — disaster! Don’t skip it unless you’re into flat, sad cookies.

Storage Tips

Okay, here’s the scoop — once cooled, keep them in an airtight container. Now, if you’re planning on having them for breakfast (which is 100% legit), these cookies, when cold, lose a bit of their external crunch but are still as amazing.

Variations and Substitutions

If you’ve run out of sugar, try using honey or maple syrup — it makes them a bit denser but still divine. I know, I need to grocery shop more often. Adding crushed walnuts? They’ll give the cookies a lovely crunch – but watch out for the nut-haters.

Frequently Asked Questions

Red Velvet Crinkle Cookies

Deliciously soft and fudgy Red Velvet Crinkle Cookies with a perfect powdered sugar coating. Ideal for holiday baking or any special occasion.

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Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups all-purpose flour
• ▢ 0.75 cups granulated sugar
• ▢ 0.25 cups unsweetened cocoa powder preferably Dutch-processed
• ▢ 0.5 teaspoons baking powder
• ▢ 0.25 teaspoons baking soda
• ▢ 0.25 teaspoons salt
• ▢ 0.5 cups unsalted butter melted and cooled
• ▢ 1 large egg
• ▢ 0.5 cups buttermilk
• ▢ 1 tablespoons red food coloring
• ▢ 1 teaspoons vanilla extract
• ▢ 1 teaspoons white vinegar
• ▢ 1 cups powdered sugar for rolling cookies

Instructions

Preparation Steps

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
• In another bowl, mix the melted butter and sugar until combined, then beat in the egg.
• Add the buttermilk, red food coloring, vanilla extract, and vinegar to the wet ingredients; mix well.
• Gradually add the dry ingredients to the wet ingredients and stir until just combined; do not overmix.
• Using a cookie scoop or spoon, form dough balls (about 1.5 inches diameter) and roll each ball in powdered sugar to coat thoroughly.
• Place the coated dough balls on the prepared baking sheet about 2 inches apart.
• Bake for 10-12 minutes or until the cookies have spread and cracked on top but remain soft inside.
• Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature up to 5 days. These cookies freeze well for up to 3 months.