Discover the Magic of Red Velvet Crinkle Cookies
As leaves start to turn and the air gets crisp, there’s nothing quite like warming your heart and home with a batch of Red Velvet Crinkle Cookies. This classic autumn treat, celebrated for its deep red hue and mouth-watering cracked exterior, is the perfect companion for any fall gathering or a cozy evening at home. With a velvety texture and a hint of chocolate, these cookies, coated in powdered sugar, effortlessly capture the essence of comfort and warmth. Join our baking family and subscribe to receive more enchanting recipes delivered straight to your inbox!
All About Red Velvet Crinkle Cookies
Why You’ll Love This Recipe
These cookies are a triumph of texture and taste, a testament to the beautiful marriage of indulgence and sophistication. The Red Velvet Crinkle Cookie is anything but boring!! Not only do they make for an eye-catching addition to any dessert table, but their rich and slightly tangy taste—enhanced by the cocoa—will have taste buds dancing. Baking these beauties fills your kitchen with a heavenly aroma, mingling notes of chocolate and vanilla that promise joy at every bite. You’re in for a treat with benefits beyond flavor—these cookies are super easy to prepare and perfect for sharing.
Ingredients & Tools
Ingredients:
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1 tsp red food coloring
– 1 1/2 cups all-purpose flour
– 1/3 cup unsweetened cocoa powder
– 1/4 tsp salt
– 1/4 tsp baking powder
– 1/4 tsp baking soda
– 1/2 cup powdered sugar (for rolling)
Tools You’ll Need:
– Mixing bowls
– Electric mixer
– Whisk
– Baking sheet
– Parchment paper
– Wire rack
Ingredient Variations and Substitutions
For a touch of warmth, consider adding a pinch of cinnamon to the dry ingredients. Substitute the red food coloring with beet juice for a natural option. For a more decadent twist, fold in chocolate chips before chilling the dough.
Step-by-Step Instructions
1. Cream the Butter and Sugar: In a large mixing bowl, cream together the butter and sugar until light and fluffy. The smell when this is in the oven is incredible!!
2. Mix in Wet Ingredients: Beat in eggs, one at a time, followed by the vanilla and red food coloring.
3. Combine Dry Ingredients: In another bowl, whisk the flour, cocoa powder, salt, baking powder, and baking soda.
4. Create the Batter: Gradually add the dry ingredients to the wet mix, stirring until just combined.
5. Chill the Dough: Cover and chill the dough in the fridge for at least 2 hours.
6. Prepare to Bake: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
7. Roll and Coat: Roll the chilled dough into 1-inch balls, then coat thoroughly in powdered sugar.
8. Bake: Arrange on the baking sheet, ensuring about 2 inches between each. Bake for 10-12 minutes until puffed and cracked.
9. Cool: Let cool on the sheet for 5 minutes before transferring to a wire rack.
Perfect Pairings and Serving Ideas
Serve these cookies with a tall glass of milk, a hot cup of coffee, or a spiced tea for the perfect indulgence. For a fun twist, crush some cookies over vanilla ice cream!
Expert Tips for Baking
– Chill the Dough: Don’t skip chilling—it helps achieve that perfect crinkled top.
– Handling the Dough: If sticky, dust hands with powdered sugar to make rolling easier.
– Even Baking: Rotate your baking sheet halfway through for even baking.
Storage Instructions
Store cookies in an airtight container to maintain freshness for up to 5 days. For longer storage, freeze them, ensuring they cool completely beforehand, and they’ll last for up to a month.
Additional Recipe Notes
For a lighter texture, sift the dry ingredients before mixing them with the wet ingredients. If short on time, prepare the dough a day in advance.
Frequently Asked Questions
Can I use natural food coloring?
Yes, beet juice is a great alternative to synthetic red food coloring.
What if I don’t have cocoa powder?
Try substituting with melted chocolate, adjusting the flour accordingly for moisture balance.
Are these cookies soft or crunchy?
They’re soft with a slight chewiness—the perfect texture!
Wrapping It Up
This enchanting Red Velvet Crinkle Cookie recipe is a straightforward and delightful addition to your baking repertoire. If you’re looking to impress with minimal effort, these cookies should be your go-to. They’re a testament to how simple ingredients can transform into something extraordinary. If you enjoyed this journey, explore our related recipes like Chocolate Fudge Cookies and Classic Snickerdoodles—guaranteed to satisfy any sweet craving.
We love hearing from you! Leave a review, share your photos on Pinterest, and don’t forget to subscribe to receive more delectable recipes straight to your inbox. Happy baking!
Nutritional Information (per cookie):
– Calories: 85
– Total Fat: 4g
– Saturated Fat: 2.5g
– Cholesterol: 25mg
– Sodium: 25mg
– Total Carbohydrates: 11g
– Sugars: 6g
– Protein: 1.5g
Red Velvet Crinkle Cookies
Ingredients
Method
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract and red food coloring.
- In another bowl, whisk together the all-purpose flour, cocoa powder, salt, baking powder, and baking soda.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Cover and chill the dough in the fridge for at least 2 hours.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll the chilled dough into 1-inch balls and coat thoroughly in powdered sugar.
- Arrange on the prepared baking sheet, ensuring about 2 inches between each cookie.
- Bake for 10-12 minutes until puffed and cracked.
- Let cool on the sheet for 5 minutes before transferring to a wire rack.
