Red Velvet Crinkle Cookies
Delightful twist on a classic, these soft and chewy red velvet crinkle cookies are perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup cocoa powder Use high-quality cocoa powder for best flavor.
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring Can substitute with beet juice.
For Rolling
- 1/2 cup powdered sugar For rolling the cookie balls.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In another bowl, mix the sugar and vegetable oil until combined. Add the eggs, vanilla extract, and red food coloring, and mix until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
- Chill the dough in the refrigerator for at least 30 minutes.
Cooking
- Scoop tablespoons of the dough and roll them into balls. Roll each ball in powdered sugar until fully coated.
- Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set.
- Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
These cookies are perfect on their own or served with a glass of milk or coffee. They can be stored in an airtight container for about a week and frozen for longer storage.