Plate of Red Velvet Crinkle Cookies with powdered sugar on top

Red Velvet Crinkle Cookies

ByOlivia Carter
Jump to Recipe·Print Recipe

Why Make This Recipe

Red Velvet Crinkle Cookies are a delightful treat that combines the classic flavors of red velvet cake with the fun, chewy texture of cookies. They offer a striking color and a soft, fudgy center dusted with powdered sugar, adding a touch of elegance to any occasion. Whether you are celebrating a special event or simply craving something sweet, these cookies are sure to impress!

How to Make Red Velvet Crinkle Cookies

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 tablespoon red food coloring
  • 1 teaspoon vanilla extract
  • 1/4 cup powdered sugar for rolling

Directions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  3. In another bowl, mix the sugar and oil until smooth. Add the egg, red food coloring, and vanilla; mix until combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be sticky.
  5. Refrigerate the dough for about 30 minutes to firm up.
  6. Roll the chilled dough into balls and then roll in powdered sugar until fully coated.
  7. Place the balls on the prepared baking sheet, spacing them a few inches apart.
  8. Bake for 10-12 minutes, or until the cookies are set but still soft in the middle.
  9. Allow to 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

You can serve Red Velvet Crinkle Cookies warm or at room temperature. They are perfect for sharing at parties, holidays, or cozy family gatherings. Pair them with a glass of milk or a cup of coffee for a delightful treat!

How to Store Red Velvet Crinkle Cookies

To store Red Velvet Crinkle Cookies, place them in an airtight container at room temperature. They will stay fresh for up to a week. You can also freeze them for longer storage. Just make sure to separate the layers with parchment paper to prevent sticking.

Tips to Make Red Velvet Crinkle Cookies

  • Make sure to chill the dough to achieve the perfect texture.
  • Use gel food coloring for a richer red color.
  • Don’t overbake the cookies; they should be soft in the center when you remove them from the oven.

Variation

You can add chocolate chips or white chocolate chips to the dough for an extra sweet twist. Another option is to sprinkle some chopped nuts for added crunch.

FAQs

Q: Can I use a different type of food coloring?
A: Yes, you can use any food coloring you prefer. Gel food coloring works best for a vibrant color.

Q: How do I prevent the cookies from spreading?
A: Make sure your dough is adequately chilled before baking, and avoid over-mixing it.

Q: Can I substitute ingredients in this recipe?
A: You can try substituting the all-purpose flour with a gluten-free flour blend, but the texture may vary slightly.

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Red Velvet Crinkle Cookies

  • Author: admin
  • Total Time: 42 minutes
  • Yield: 24 cookies
  • Diet: Vegetarian
Print Recipe

Description

Delightful cookies combining the flavors of red velvet cake with a chewy texture and elegant powdered sugar dusting.

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 tablespoon red food coloring
  • 1 teaspoon vanilla extract
  • 1/4 cup powdered sugar for rolling

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  3. In another bowl, mix the sugar and oil until smooth. Add the egg, red food coloring, and vanilla; mix until combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be sticky.
  5. Refrigerate the dough for about 30 minutes to firm up.
  6. Roll the chilled dough into balls and then roll in powdered sugar until fully coated.
  7. Place the balls on the prepared baking sheet, spacing them a few inches apart.
  8. Bake for 10-12 minutes, or until the cookies are set but still soft in the middle.
  9. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Chill the dough for the best texture. Use gel food coloring for a richer hue.

  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

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