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 24 cookies
Ingredients
- 2 cups all-purpose flour (240g)
- ¼ cup cocoa powder (30g)
- 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
- ½ tsp red food gel dye (not liquid)
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.
- 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.
- Add the eggs one at a time, mixing in-between. Add the vanilla extract and red food dye and mix until incorporated.
- Add the dry ingredients in two parts, mixing in-between additions.
Sugar Coating
- Add the granulated sugar and powdered sugar into separate bowls. Roll the dough into balls using a 1 ounce cookie scoop or a tablespoon. The dough will be sticky! To minimize the mess, scoop all your cookie dough and roll into balls and place on a plate, then coat in sugar.
- Roll the cookie balls in granulated sugar, then roll in powdered sugar. Granulated sugar helps the powdered sugar to stick. Make sure to coat the entire cookie ball in powdered sugar because some will make during baking.
- Bake one tray at a time on the middle rack of the oven for 10-12 minutes (12 works perfectly for my oven). The cookies will looked cracked and puffed up but still slightly soft in the center.
- 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. If using a liquid food dye, you will need to add more.
- The dough is sticky: To minimize the mess, roll all of your cookie dough into balls first, and place on a separate plate. Then, roll the balls into the granulated sugar and 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.