Description
Deliciously soft and chewy red velvet crinkle cookies with a sweet powdered sugar coating.
Ingredients
Scale
- 1/2 cup (113 g) unsalted butter
- 3/4 cup (150 g) light brown sugar
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon professional red food coloring (gel recommended)
- 2 cups (240 g) all-purpose flour, sifted with dry ingredients
- 1/3 cup (35 g) cocoa powder, unsweetened, preferably Dutch-processed
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (100 g) granulated sugar, for coating
- 1/2 cup (60 g) powdered sugar, for coating
Instructions
- Step 1: Set your oven to 350°F (177°C). Line a baking sheet with parchment paper and set aside.
- Step 2: In a large mixing bowl, cream together 1/2 cup unsalted butter, 3/4 cup light brown sugar, and 1/2 cup granulated sugar until light and fluffy. This typically takes about 3-5 minutes. Proper creaming incorporates air that gives your cookies a tender texture.
- Step 3: Scrape down the bowl and add 2 large eggs one at a time, beating well after each addition. This ensures smooth batter with well-distributed moisture and structure.
- Step 4: Stir in 2 teaspoons vanilla extract and 1/2 teaspoon red food coloring thoroughly until evenly blended for consistent red color throughout.
- Step 5: In a separate bowl, sift together 2 cups all-purpose flour, 1/3 cup cocoa powder, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Sifting combines and aerates these ingredients, helping produce a lighter cookie texture.
- Step 6: Add the sifted dry ingredients to the wet mixture and beat just until combined. Avoid overmixing; a slightly lumpy batter is desirable for a fudgy texture.
- Step 7: Fill one bowl with 1/2 cup granulated sugar and another with 1/2 cup powdered sugar for rolling the cookie dough balls.
- Step 8: Using a tablespoon-sized cookie scoop (about 1 ounce), scoop dough and level it for uniform cookie size, which promotes even baking.
- Step 9: Roll each dough ball first in granulated sugar, then in powdered sugar, coating completely. This double coating promotes the signature crinkle effect and a sweet exterior texture.
- Step 10: Place coated cookie balls on the prepared parchment-lined baking sheet spaced approximately 1 inch apart to allow spreading without merging.
- Step 11: Bake for 10 minutes at 350°F (177°C) until the cookies puff up and crack on top but remain slightly gooey in the center. Watch for those cracks as a key visual cue of doneness.
- Step 12: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling. This resting helps centers set while keeping them moist. Serve with a glass of milk or your preferred pairing.
Notes
- Room Temperature: Store cookies in an airtight container away from heat or direct sunlight for up to 3 days.
- Refrigeration: Homemade cookies can be kept airtight in the refrigerator for up to 7 days. Bring back to room temperature before serving.
- Freezing: Wrap cookies tightly in plastic wrap, place in freezer-safe container, and freeze for up to 3 months. Thaw at room temperature before eating.
- If cookies spread too much, chill the dough for 30 minutes before baking to help maintain shape.
- Rotate the baking sheet halfway through baking (after about 5 minutes) for even cooking.
- For dryer cookies, adhere strictly to 10-minute bake time and remove once tops are puffed and cracked.
- For a stronger crackled look, roll cookie balls twice in powdered sugar: once before baking and once after cooling.
- If dough is sticky to handle, dust your hands with extra granulated sugar to shape easily without compromising flavor.
- Serve with creamy vanilla ice cream, rich chocolate mousse, fresh berries, or whipped cream.
- Use as cookie sandwiches filled with cream cheese frosting or crumble over ice cream sundaes and dessert trifles.
- Top with melted chocolate drizzle, powdered sugar dusting, or a cream cheese glaze for extra flavor and elegant presentation.