Easy Red Velvet Crinkle Cookies
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.
Servings: 24 Cookies
Calories: 126kcal
Ingredients
- 1 3/4 cups All Purpose Flour
- 3 Tablespoons Natural unsweetened 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 oven 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, vanilla extract and food coloring, making sure to stop and scrape 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.
- Add your tray of rolled balls to the refrigerator or freezer for 10 minutes. This will make the inside of the cookie super moist.
- 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. Do not bake longer or they will taste dry.
- Store cookies in an airtight container or gallon size ziplock bag for up to a week.
Notes
You can double-sugar the cookies to get a more powdery look.
To freeze your dough, create balls from a scoop and then put them in a ziplock bag to freeze for up to 2 months.
Do not overbake the cookies. They will get firmer as they cool.
Nutrition
Serving: 1cookie | Calories: 126kcal | Carbohydrates: 21g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 57mg | Potassium: 33mg | Fiber: 1g | Sugar: 13g | Vitamin A: 139IU | Calcium: 26mg | Iron: 1mg
