Red Velvet Crinkle Cookies
Yield: 22 cookies
Calories: 131kcal
These red velvet crinkle cookies are visually stunning and incredibly delicious, making them a delightful addition to any special occasion or holiday gathering.
Ingredients
- 1 ¼ cup (178 g) all-purpose flour
- ½ cup (44 g) unsweetened cocoa powder, sifted
- 1 teaspoon (3 g) baking powder
- ¼ teaspoon baking soda
- ½ teaspoon (2 g) kosher salt
- 1 ½ cups (300 g) light brown sugar, packed
- 3 large eggs
- 1 teaspoon (5 ml) vanilla extract
- 1 teaspoon (5 ml) red gel food coloring
- 4 tablespoons (58 g) unsalted butter
- 2 ounces (57 g) unsweetened chocolate, chopped
- ½ cup (101 g) granulated sugar
- ½ cup (52 g) powdered sugar
Instructions
- Preheat the Oven – Set the oven rack to the middle position. Preheat to 325ºF (163ºC). Line two baking sheets with parchment paper.
- Mix the Dry Ingredients – In a medium bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt.
- Prepare Wet Ingredients – In a large bowl, whisk the brown sugar, eggs, vanilla, and red gel food coloring.
- Melt the Chocolate – Microwave the butter and chopped unsweetened chocolate in a microwave-safe bowl in 30-second increments. Stir in between until the chocolate is melted.
- Make the Dough – Whisk the melted chocolate mixture into the wet mixture until combined. Fold in the dry flour mixture until no dry streaks remain. Let the dough sit at room temperature for 10 minutes. The dough will be thick, like fudge, and feel sticky. It solidifies more as it cools but does roll nicely into balls.
- Roll Out the Cookies – Spread the granulated sugar into a shallow dish. Spread the powdered sugar into a separate shallow dish. Scoop 2 tablespoons (1 ounce, 32 grams, #30 scoop) sized rounded dough balls and drop one at a time into the granulated sugar, roll to coat, and then form into a ball. Transfer to the powdered sugar bowl and roll to coat generously. Repeat with the remaining dough. Evenly space the dough balls on the prepared baking sheets, 11 cookies per sheet pan.
- Bake – Bake one sheet at a time until puffed and the edges set, but the centers still look soft and raw between the cracks, about 12 minutes. Rotate the pan halfway through baking.
- Let Them Cool – Leave the cookies on the sheet pan for 5 minutes, then transfer them to a wire rack. Cool completely before serving.
Notes
- Make it Gluten-Free: Substitute gluten-free flour for all-purpose flour. I recommend Bob’s Redmill 1:1 Gluten-Free Baking Flour.
- Red Gel Food Coloring Substitute: Use 1 tablespoon of liquid food coloring.
- Storing: Airtight container for up to 5 days, freeze for up to 1 month.
Nutrition
Calories: 131kcal | Carbohydrates: 23g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 81mg | Potassium: 107mg | Fiber: 1g | Sugar: 15g | Vitamin A: 100IU | Calcium: 31mg | Iron: 1mg
Recipe Link
Recipe Video