Classic Red Velvet Crinkle Cookies
These cookies deliver the classic red velvet flavor in a soft, crinkled form. I tested these several times to get the crackled tops just right—they’re what make these cookies instantly recognizable.
Equipment
- Baking sheets
- Parchment paper
- Mixing Bowls
- Electric mixer
Ingredients
Cookie Dough
- 2.25 cups all-purpose flour
- 2 tbsp cocoa powder
- 1 tsp baking powder
- 0.25 tsp salt
- 0.75 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- Red food coloring To reach desired color
Coating
- Powdered sugar For coating
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl.
- In a separate large bowl, cream the softened butter and granulated sugar using a mixer until the mixture is light in color and fluffy.
- Add the egg, vanilla extract, and red food coloring to the butter mixture. Mix until just combined.
- Gradually add the dry ingredients to the wet ingredients. Mix on low speed until a cohesive dough forms. Do not overmix.
- Wrap the dough and chill it in the refrigerator for 30 minutes.
- Roll the chilled dough into small balls. Generously coat each ball in powdered sugar.
- Place the coated dough balls onto the prepared baking sheets, leaving space between them. Bake for 11 to 13 minutes, or until the tops have cracked.
Notes
The key to the classic look is the heavy coating of powdered sugar before baking, which helps create the deep cracks as the cookie spreads.
By Emily Mitchell, Efficiency & Testing Coordinator at Recipes by Betty.