Description
These fudgy red velvet crinkle cookies are soft, chewy, and ideal for holiday gatherings, featuring a rich chocolate flavor with a festive red hue.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons red food coloring
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar for rolling
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add the red food coloring and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. The dough will be sticky.
- Cover the dough and chill in the refrigerator for at least 1 hour.
- Once chilled, scoop tablespoon-sized balls of dough and roll them 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 cookies have crinkled tops and are set around the edges.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For the best results, ensure the dough is well-chilled to prevent spreading. These cookies can be stored in an airtight container for up to 5 days.
Nutrition
- Calories: 120
- Sugar: 10g
- Fat: 5g
- Carbohydrates: 18g
- Protein: 2g