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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Servings:
Calories: 120kcal
Ingredients
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.