Red Velvet Crinkle Cookies
These red velvet crinkle cookies are visually striking and delicious, featuring a unique blend of cocoa and buttermilk for a rich flavor and soft, chewy texture. Perfect for any celebration.
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 1 tablespoon cocoa powder Use high-quality cocoa for the best flavor
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 0.5 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring Gel food coloring is recommended for a vibrant color
- 0.5 cup powdered sugar (for coating) Generously coat for signature crinkle effect
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set this mixture aside.
- In a separate large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well combined.
- Add the eggs, vanilla extract, and red food coloring to the sugar mixture. Beat until the mixture is smooth and well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Chill the dough in the refrigerator for at least 30 minutes.
Baking
- Once chilled, scoop out tablespoon-sized portions of dough and roll them into balls.
- Roll each dough ball in powdered sugar until fully coated.
- Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges start to set but the centers are still soft.
- Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container, separating layers with parchment paper. Can be frozen for up to three months.