Red Velvet Crinkle Cookies
These red velvet crinkle cookies feature soft, fudgy centers and snowy powdered-sugar cracks, making them a visually impressive treat for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Measure flour correctly: spoon into cup and level it off.
- 1/2 cup unsweetened cocoa powder Dutch-process gives a darker, deeper chocolate flavor.
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup granulated sugar Can reduce sugar to make less sweet.
- 1/2 cup vegetable oil Can substitute with melted neutral-flavored butter or light olive oil.
- 1 large egg For vegan swap, use a flax egg: 1 Tbsp ground flax + 3 Tbsp water, rested 10 minutes.
- 1 tablespoon red food coloring Gel gives stronger color without thinning dough.
- 1 teaspoon vanilla extract
For Coating
- 1 cup powdered sugar Generously coat each dough ball.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined.
- In a separate large bowl, stir the granulated sugar and vegetable oil until moist. Add the egg, red food coloring, and vanilla extract. Mix until smooth and uniformly colored.
- Gradually fold the dry ingredients into the wet mixture with a spatula until a soft, slightly sticky dough forms. Avoid overmixing.
- Cover the dough and chill in the refrigerator for about 30 minutes.
Baking
- Scoop dough (about 1 to 1 1/2 tablespoons each) and roll into balls.
- Generously coat each ball 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 tops are cracked and edges are set but centers remain soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Serve warm with cold milk or espresso. For storage, keep cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.