Introduction
Red velvet crinkle cookies are a delightful twist on the classic red velvet cake. These cookies boast a soft, chewy center with a rich cocoa flavor and a stunning crinkled, powdered sugar exterior. Their festive red hue makes them perfect for holidays, special occasions, or anytime you crave a decadent treat.
Why You’ll Love This Recipe
- Rich Flavor: A perfect balance of cocoa and vanilla with a hint of tanginess.
- Chewy Texture: Crisp on the outside, soft and chewy on the inside.
- Festive & Beautiful: Their crinkled surface and red color make them eye-catching.
- Easy to Make: Requires basic baking ingredients and minimal effort.
- Perfect for Gifting: A great homemade gift for family and friends.
Ingredients 🛒
Dry Ingredients:
- 2 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients:
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1 tbsp red food coloring
- ½ cup buttermilk
Coating:
- ½ cup powdered sugar
Necessary Tools 🛠️
- Mixing bowls
- Hand or stand mixer
- Measuring cups & spoons
- Baking sheets
- Parchment paper
- Cooling rack
Ingredient Swaps and Additions
- Dairy-Free Option: Substitute butter with vegan butter and buttermilk with almond milk + lemon juice.
- Extra Chocolatey: Add white chocolate chips or semi-sweet chocolate chips.
- Less Sugar: Reduce sugar by ¼ cup for a less sweet version.
Step-by-Step Instructions
- Prepare the Dough:
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract, vinegar, and red food coloring.
- Alternately add dry ingredients and buttermilk, mixing until just combined.
- Chill the Dough:
- Cover and refrigerate for at least 1 hour for easier handling.
- Shape and Coat:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop dough into 1-inch balls and roll in powdered sugar.
- Bake:
- Arrange on baking sheets and bake for 10-12 minutes.
- Allow to cool on a wire rack.
Pro Tips for Success
- Don’t Overmix: Mix until just combined to keep cookies soft.
- Chill the Dough: Helps achieve perfect crinkles.
- Generous Powdered Sugar Coating: Ensures a beautiful crackle effect.
Serving Suggestions
- Pair with a glass of cold milk or hot chocolate.
- Serve with a scoop of vanilla ice cream for a decadent dessert.
Storing and Reheating
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezing: Freeze baked cookies for up to 3 months.
- Reheating: Microwave for 10 seconds to restore softness.
Nutritional Information (Per Cookie)
- Calories: 180
- Carbohydrates: 25g
- Protein: 2g
- Fat: 8g
- Sugar: 15g
FAQs
- Can I make these cookies without food coloring? Yes, they’ll still be delicious but won’t have the red color.
- Why are my cookies not crinkling? Ensure the dough is chilled, and coat generously in powdered sugar.
- Can I use Dutch-processed cocoa? Yes, but reduce the baking soda slightly.
- Can I make them gluten-free? Use a 1:1 gluten-free flour substitute.
- Why is vinegar used in this recipe? It enhances the red color and adds a subtle tangy flavor.
Conclusion
Chewy Red Velvet Crinkle Cookies are a must-try for any dessert lover. They’re rich, chewy, and visually stunning, making them ideal for any occasion. Try them today and enjoy homemade goodness!
