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To make Red Velvet Crinkle Cookies, gather these simple ingredients: - 2 cups all-purpose flour - 1 tablespoon unsweetened cocoa powder - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 1 cup granulated sugar - 1 large egg, at room temperature - 1 tablespoon red food coloring - 1 teaspoon pure vanilla extract - 1/2 cup powdered sugar (for rolling) When measuring, use dry measuring cups for flour and cocoa powder. Scoop the flour into the cup, then level it off with a knife. For the butter, make sure it is soft but not melted. This helps create a light and fluffy texture in your cookies. Use room temperature eggs, as they mix better with other ingredients. If you need to make swaps, here are some ideas: - For all-purpose flour, you can use a gluten-free blend. - Unsweetened cocoa powder can be replaced with dark cocoa for a richer flavor. - If you're out of granulated sugar, try using brown sugar for a slight caramel flavor. - Instead of red food coloring, try beet juice for a natural alternative. - You can use margarine if you don't have butter. These substitutions help you get creative while keeping the cookie's essence! {{ingredient_image_2}} Start by gathering all your ingredients. You need flour, cocoa powder, baking powder, baking soda, salt, butter, sugar, an egg, food coloring, and vanilla. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This keeps the cookies from sticking and makes cleanup easy. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Use a whisk to mix well. Set this bowl aside for now. In a larger bowl, cream the softened butter and granulated sugar. Use an electric mixer for about 3 to 5 minutes. This makes the mixture light and fluffy. Next, add the egg, red food coloring, and vanilla. Mix until everything is combined. Slowly add the dry ingredients into the wet mixture. Stir gently with a spatula. Be careful not to over-mix, or the cookies may become dense. Cover the dough tightly with plastic wrap. Chill it in the fridge for at least 30 minutes. Chilling makes the dough easier to handle. After chilling, pour powdered sugar into a shallow dish. Scoop out tablespoon-sized portions of dough and roll them into balls. Next, roll each ball in powdered sugar. Make sure they are fully coated. Shake off any extra sugar. Place the balls on the prepared baking sheets, leaving space between them. This allows them to spread while baking. Start by setting your oven to 350°F (175°C). This step is key. A hot oven helps the cookies rise and bake evenly. While the oven heats, prepare your baking sheets. Line them with parchment paper. This will stop the cookies from sticking. Here are some simple tips for baking great cookies: - Space Them: Place cookie balls about 2 inches apart on the sheet. They need room to spread. - Watch the Time: Bake for 10 to 12 minutes. The edges should feel firm, but the center stays soft. - Don’t Overmix: When adding dry ingredients to wet, mix just until combined. Overmixing can lead to tough cookies. These tips help you make cookies with a soft center and crisp edges. After baking, let your cookies cool on the sheet for about 5 minutes. This helps them firm up. Then, move them to a wire rack. Let them cool completely there. For a sweet touch, dust cooled cookies with extra powdered sugar. Arrange them on a decorative platter. This not only looks nice, but also makes them more tempting! Pro Tips Chill for Success: Refrigerating the dough not only makes it easier to handle but also helps the cookies maintain their shape and enhances their texture. Quality Food Coloring: Use gel food coloring for a more vibrant red color without adding extra liquid, which can alter the dough's consistency. Don't Overmix: When combining wet and dry ingredients, mix just until incorporated to keep the cookies light and fluffy. Storage Tips: Store leftover cookies in an airtight container at room temperature for up to a week to keep them fresh and chewy. {{image_4}} To get that perfect texture for your Red Velvet Crinkle Cookies, follow a few key steps: - Use room temperature butter: This helps create a fluffy mix when you cream it with sugar. - Don’t skip chilling the dough: Refrigerating it for at least 30 minutes makes it easier to handle and helps the cookies keep their shape. - Avoid over-mixing: When combining wet and dry ingredients, mix just until combined. Over-mixing can make your cookies dense rather than light and chewy. Watch out for these common pitfalls: - Not measuring flour correctly: Use the spoon-and-level method to avoid adding too much. - Skipping the baking powder and baking soda: These agents help your cookies rise and stay soft. - Baking too long: Cookies should be soft in the center when you take them out. They will firm up as they cool. Make your cookies shine with a few simple touches: - Dust with powdered sugar: This gives a festive look and highlights the crinkle effect. - Serve on a decorative platter: A beautiful display enhances the appeal of your cookies. - Add sprinkles or chocolate chips: These can add color and extra flavor to your cookies. You can play with flavors in Red Velvet Crinkle Cookies. For a twist, swap some cocoa powder for cinnamon. This mix gives a warm flavor. You can also add a splash of almond extract for a nutty touch. If you want a richer taste, try dark chocolate cocoa powder instead of unsweetened. This change makes the cookies even more decadent. Want to make these cookies your own? Add some fun mix-ins! Consider tossing in chocolate chips or white chocolate chips. Nuts like pecans or walnuts can add crunch. Dried fruit, like cranberries or cherries, can bring a sweet burst. Just remember not to overdo it. A handful of mix-ins is enough to keep the balance. You can easily make these cookies gluten-free. Just use a gluten-free flour blend instead of all-purpose flour. For vegan options, replace the egg with a flax egg. To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for 5 minutes until it thickens. Use vegan butter for the same great texture without dairy. Enjoy these tasty cookies no matter your diet! Store your Red Velvet Crinkle Cookies in an airtight container. They stay fresh for about a week. For longer storage, place parchment paper between layers. This keeps them from sticking together. Yes, you can freeze the cookie dough. After rolling it into balls, place them on a baking sheet. Freeze until firm, then transfer them to a freezer bag. They stay good for up to three months. When ready to bake, just add a few extra minutes to the baking time. If you want a natural option, use beet juice or pomegranate juice. These give a beautiful color without artificial dyes. If you don’t mind a different hue, you can use cocoa powder for a chocolaty twist. You have learned how to make Red Velvet Crinkle Cookies from start to finish. We covered the key ingredients, how to mix them, and tips for baking and decorating. Remember, small changes can make a big difference. Practice will help you avoid common mistakes. Don't forget to try the variations for new flavors. Enjoy your cookies fresh or stored for later. Baking is both fun and rewarding, so keep experimenting. Your perfect cookie awaits!

Red Velvet Crinkle Cookies

Deliciously soft and chewy red velvet cookies with a crinkly powdered sugar coating.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 24
Calories 120 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 tablespoon red food coloring
  • 1 teaspoon pure vanilla extract
  • 1/2 cup powdered sugar (for rolling)

Instructions
 

  • Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper to prevent sticking.
  • In a medium mixing bowl, thoroughly whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set this mixture aside as you'll incorporate it later.
  • In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, approximately 3 to 5 minutes.
  • Next, add the egg, red food coloring, and vanilla extract to the creamed butter and sugar. Beat this mixture on medium speed until it is fully blended and homogenous.
  • Gradually add the dry ingredient mixture to the wet mixture, stirring gently with a spatula or wooden spoon until it is just combined.
  • Cover the dough tightly with plastic wrap and refrigerate for at least 30 minutes.
  • Once chilled, pour the powdered sugar into a shallow dish. Using a spoon, scoop out tablespoon-sized portions of dough and roll them into balls in your hands.
  • Roll each dough ball in the powdered sugar until it is completely coated. Shake off any excess sugar before placing them on the prepared baking sheets.
  • Place the sheets in the preheated oven and bake for 10 to 12 minutes, or until the edges are firm while the centers remain slightly soft.
  • Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Transfer them to a wire cooling rack to cool completely.

Notes

For an added festive touch, lightly dust the cooled cookies with extra powdered sugar.
Keyword cookies, dessert, red velvet