Red Velvet Crinkle Cookies
Red Velvet Crinkle Cookies are deliciously soft and have the classic flavors and stunning color of a red velvet cake but in individual cookie form. They’re coated with sweet dusting of powdered sugar and once baked up end with pretty little crackles to impress.
Ingredients
- 1 cups 125 g all-purpose flour
- 2 tbsp 10 g unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp fine sea salt
- 2 tbsp 28 g unsalted butter
- 1/4 cup 50 g light brown sugar
- 1/4 cup 100 g granulated sugar
- 1 large egg at room temperature
- 1 tbsp milk
- 1/2 tsp vanilla extract
- 1 tsp red food coloring
- 1/2 cup 63 grams powdered sugar, for coating
Instructions
- Heat the butter on the stovetop or in the microwave until melted. Add the brown sugar and white sugar to the hot butter and use a rubber spatula to stir until combined. Allow to cool to just warm before stirring in the egg.
- Stir in the milk, vanilla, and food coloring. Slowly mix in the flour mixture. Cover in plastic and refrigerate to chill until firm enough to scoop without sticking, about 30 minutes or up to 1 day.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Using a spring-loaded cookie scoop, divide the dough into 1 1/2-tablespoon sized balls and drop onto prepared baking sheets. Pour powdered sugar into a medium bowl and roll the cookie dough balls in sugar two times, letting them sit in sugar between coatings.
- Place on prepared baking sheets, spacing 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes. Cool for 5 minutes before removing to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.