why make this recipe
Red Velvet Crinkle Cookies are a delightful treat that combine the rich flavors of chocolate and vanilla with a stunning red hue. They have a soft, chewy texture and a beautiful cracked appearance that makes them perfect for any celebration or simply as a sweet snack. The vibrant color and taste will impress your friends and family, making them a favorite at parties, holidays, or just for a cozy night in.
how to make Red Velvet Crinkle Cookies
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup sugar
- 1 large egg
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- Powdered sugar for rolling
Directions:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, mix together oil and sugar until well combined. Stir in the egg, food coloring, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- The dough will be sticky; chill in the refrigerator for about 30 minutes.
- Scoop out tablespoon-sized amounts of dough and roll into balls, then roll in powdered sugar to coat.
- Place on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until the edges are set but the centers are still soft.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
how to serve Red Velvet Crinkle Cookies
These cookies can be served warm or at room temperature. Perfect for sharing, you can place them on a decorative plate or in a cookie jar for easy snacking. They also make a lovely gift; simply pack them in a box or tin to share with friends or family.
how to store Red Velvet Crinkle Cookies
To keep your Red Velvet Crinkle Cookies fresh, store them in an airtight container at room temperature. They can last for about a week. If you want to keep them for a longer time, consider freezing them. Just make sure to wrap them well in plastic wrap or place them in a freezer-safe container.
tips to make Red Velvet Crinkle Cookies
- Make sure to chill the dough! This helps with rolling and ensures a better cookie texture.
- Don’t overbake the cookies. They should look slightly soft in the middle. They will continue to cook a bit after you take them out of the oven.
- Use gel food coloring for a more vibrant red color and less liquid added to the dough.
variation
If you’re looking to mix things up, you can add white chocolate chips or chopped nuts to the dough for extra flavor and texture. Another fun option is to create a cream cheese frosting to drizzle on top after baking!
FAQs
Q: Can I use unsweetened cocoa powder?
A: Yes, unsweetened cocoa powder works just fine. It adds the rich chocolate flavor needed for these cookies.
Q: How can I make these cookies gluten-free?
A: You can use a gluten-free all-purpose flour blend to replace the regular flour. Just ensure it has a good binding agent.
Q: Can I make the dough ahead of time?
A: Absolutely! You can prepare the dough in advance and refrigerate it for up to 3 days or freeze it for longer storage. Just let it thaw in the fridge before baking.
Red Velvet Crinkle Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, mix the vegetable oil and sugar together until well combined. Stir in the egg, red food coloring, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Chill the dough in the refrigerator for about 30 minutes.
- Scoop out tablespoon-sized amounts of dough, roll into balls, and coat in powdered sugar.
- Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until the edges are set but the centers are still soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Serve warm or at room temperature, and store in an airtight container.