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Red Velvet Crinkle Cookies

Red Velvet Crinkle Cookies

Get ready to bake these delightful Red Velvet Crinkle Cookies, a vibrant and delicious treat perfect for any occasion. This recipe offers a simple yet impressive way to create soft, chewy cookies with that iconic cracked surface and rich red hue, making them a guaranteed crowd-pleaser.
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Prep Time 30 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Cookies, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups all-purpose flour
  • 0.75 cup granulated sugar plus more for rolling
  • 0.5 cup unsalted butter softened
  • 1 large egg
  • 1 teaspoon unsweetened cocoa powder
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 2-3 tablespoons red food coloring gel or liquid
  • confectioners' sugar for dusting

Equipment

  • Medium Bowl
  • Large bowl
  • Electric mixer
  • Baking sheets
  • Parchment paper
  • Shallow bowls
  • Wire rack

Method
 

  1. In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.
    1.5 cups all-purpose flour, 1 teaspoon unsweetened cocoa powder, 0.5 teaspoon baking soda, 0.25 teaspoon salt
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer.
    0.5 cup unsalted butter, 0.75 cup granulated sugar
  3. Beat in the large egg until well combined. Then, stir in the vanilla extract and white vinegar.
    1 large egg, 1 teaspoon vanilla extract, 1 teaspoon white vinegar
  4. Add the red food coloring, starting with 2 tablespoons and adding more until you achieve your desired deep red hue. Mix until the color is evenly distributed.
    2-3 tablespoons red food coloring
  5. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix the dough. The dough will be soft and slightly sticky.
  6. For easier handling and to prevent excessive spreading, cover the dough and refrigerate for at least 30 minutes. This step is particularly helpful if your kitchen is warm.
  7. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Place a generous amount of granulated sugar and confectioners' sugar in separate shallow bowls. You'll be rolling the cookie dough balls first in granulated sugar for texture and then in confectioners' sugar for the iconic crinkled look.
    0.75 cup granulated sugar, confectioners' sugar
  9. Scoop rounded tablespoons of dough (about 1-1.5 inches in diameter) and roll them into smooth balls.
  10. First, roll each dough ball in the granulated sugar, ensuring it's evenly coated. Then, roll the sugar-coated ball in the confectioners' sugar, making sure it's completely covered. This double coating is key to the crinkle effect.
    0.75 cup granulated sugar, confectioners' sugar
  11. Place the coated dough balls about 2 inches apart on the prepared baking sheets. Bake for 9-12 minutes, or until the edges are set and the centers still look slightly soft. The cookies will continue to set as they cool.
  12. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. As they cool, the characteristic cracks will form.

Notes

Store in an airtight container at room temperature for up to 3-4 days. Freeze for up to 2-3 months.