These Easy Red Velvet Crinkle Cookies are so simple to make and can be done in an hour’s time. They are made from scratch and will look amazing on your Holiday table.
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Why I love these Crinkle Cookies
The vibrant red cookie rolled in the soft white powdered sugar makes them so pretty. They can be made any time of the year, but look very festive on your dessert table for either Christmas or Valentine’s Day.
They are easy to make. The only ingredients you will need to ensure you have in the pantry are fresh Brown Sugar and Red Food Coloring. You most likely will have everything else you need.
Ingredients
Directions
Preheat Oven to 350 degrees. Line Two Baking sheets with parchment paper and set aside.
In a large mixing bowl, sift the flour and cocoa powder together, then whisk in the baking powder and salt until combined.
In the bowl of a stand mixer fitted with the paddle attachment, or a hand mixer, beat the butter until smooth. Mix in the brown sugar and granulated sugar for 1 to 2 minutes or until well combined.
Mix in egg, egg yolk, vanilla extract, and red food coloring, making sure to stop and scrape down the sides of the bowl as needed.
Mix in the dry ingredients until just combined.
Using a 2 Tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets.
Roll each cookie dough ball into the granulated sugar and then generously roll it into the powdered sugar. Using the granulated sugar first helps the powdered sugar stick better.
Place the cookies 2 inches apart on the cookie sheet after you add sugar.
This is a very stiff dough and the cookies will not spread much. I pressed down a little on top of the cookie so they were a little flatter but not much. This is a preference thing.
Bake for 10 to 12 minutes or until the tops of the cookies are set. Remove from the oven and let sit for 5 minutes and then move to a wired rack.
Store cookies in an airtight container or gallon-size ziplock bag for up to a week.
Crinkle Cookie FAQ’s
This is a very stiff dough and you do not need to chill it first
Always use a cooled pan to bake your cookies. Don’t start off with a pan from the oven or your cookies may spread too fast.
You can freeze the cookie dough as long as it is in the ball shape first. Or you can freeze the baked cookies as well. Just let them thaw at room temperature before eating.
If you double-roll your cookies in powdered sugar before baking or add a quick dusting after they have cooled, they will be white.
Items Used In Baking
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Cookie Recipe
Easy Red Velvet Crinkle Cookies
Ingredients
- 1 3/4 cups All Purpose Flour
- 3 Tablespoons Natural unswetened Cocoa powder
- 1 1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1/2 cup Unsalted Butter
- 1 Egg Large
- 1 egg yolk Large
- 3/4 cup Light Brown Sugar Packed
- 1/4 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 1 Tablespoon Red Food Coloring
Coating
- 1/4 cup Granulated Sugar Helps make Powdered sugar stick better
- 1/2 cup Powdered Sugar
Instructions
- Preheat over to 350 degrees F Line two large cookie sheets with parchment paper. Set Aside
- In a Large Mixing Bowl sift the flour and cocoa powder together, then whisk the baking powder and salt until combined.
- In the bowl of a stand mixer fitted with paddle attachment, or in a large bowl with hand mixer, beat the butter until smooth. Mix in the brown sugar and granulated sugar until combined.
- Mix in the egg, egg yolk, extract and food coloring, making sure to stop and scrap the sides.
- Mix in the dry ingredients until combined.
- Using a 2 tablespoon cookie scoop, scoop the cookie dough and make a ball rolling into the granulated sugar and then the powdered sugar. Using the granulated sugar first helps the powdered sugar stick better.
- Place the cookies after you add sugar to the cookie sheet.
- This is a very stiff dough and the cookies will not spread much. I pressed down a little on top of the cookie so they were a little flatter but not much. This is a preference thing.
- Bake 10 to 12 minutes or until the tops of the cookies are set. Remove from the oven and let set for 5 minutes and then move to a wired rack.
- Store cookies in an airtight container or gallon size ziplock bag for up to a week.
