Red Velvet Crinkle Cookies
Red velvet crinkle cookies are dense and fudgy like a brownie and very delicious! Coat the cookie dough balls with granulated and powdered sugar to achieve the crinkled tops.
Servings 26 cookies
Equipment
Ingredients
- 2 cups all-purpose flour (240g)
- ¼ cup unsweetened natural cocoa powder (21g)
- 1 tsp baking powder
- ¼ tsp kosher salt
- ½ cup unsalted butter, room temperature (113g)
- ½ cup light brown sugar (100g)
- ½ cup granulated sugar (100g)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp red food gel dye
Sugar Coating
- ½ cup granulated sugar (100g)
- ½ cup powdered sugar (60g)
Instructions
- Preheat the oven to 350℉ (177℃). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- Whisk together the flour, cocoa powder, baking powder, and salt. Set aside.2 cups all-purpose flour, ¼ cup unsweetened natural cocoa powder, 1 tsp baking powder, ¼ tsp kosher salt
- In the bowl of a stand mixer with the paddle attachment or hand mixer, whip the butter on high speed for 1 minute. Add the brown sugar and granulated sugar and cream for 2 minutes on high speed until fluffy. Scrape down the sides of the bowl with a rubber spatula.½ cup unsalted butter, room temperature, ½ cup light brown sugar, ½ cup granulated sugar
- Add the eggs one at a time, mixing in-between. Add the vanilla extract and red food dye and mix until incorporated.2 large eggs, room temperature, 1 tsp vanilla extract, 1 tsp red food gel dye
- Add the dry ingredients and mix until no flour streaks are left.
Sugar Coating
- Add the granulated sugar and powdered sugar into separate bowls. Scoop the dough using a 1 tablespoon sized scoop or 0.5 ounces. The dough will be sticky and your hands will get messy.½ cup granulated sugar, ½ cup powdered sugar
- Roll the cookie balls in granulated sugar, then roll in powdered sugar. Granulated sugar helps the powdered sugar to stick on. Make sure to coat the entire cookie ball in powdered sugar because some will melt during baking. (I roll the dough balls twice in the powdered sugar.)
- Bake one tray at a time on the middle rack of the oven for 9-10 minutes. The cookies will looked cracked and puffed up but still slightly soft in the center. You don't want to over bake these or they'll dry out. You want a fudgy texture.
- Transfer to a wire cooling rack and enjoy!
Notes
- Food gel: Food gel is more concentrated. I use AmeriColor red food gel in this recipe.
- Assemble: To make things a little easier, roll all of your cookie dough into balls first, and place on a separate plate or baking tray. Then roll all of the dough balls into the granulated sugar, then roll them all in the powdered sugar.
- Storing: in an airtight container at room temperature for one week. Baked red velvet crinkle cookies can be stored in the freezer for up to three months but note that some of the powdered sugar will melt once defrosted.
- Freezing: Freeze the dough or roll the dough into balls and freeze in an airtight container or freezer bag for up to three months. Let the dough come to room temperature before rolling into the sugars.