Description
These red velvet crinkle cookies are rich, chocolatey, and have a faintly tangy flavor, all without the fuss of frosting layers. They come together in one bowl, look stunning with a crackled snowy-sugar top, and are perfect for any occasion.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1/4 cup (20g) unsweetened cocoa powder (Dutch-process preferred)
- 1 cup (200g) granulated sugar
- 1/2 cup (113g) unsalted butter, softened
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 2 tablespoons buttermilk
- 1 to 2 tablespoons red food coloring (gel preferred)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (60g) powdered sugar, for rolling
Instructions
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl halfway through.
- Add the wet ingredients: Beat in the egg, vanilla extract, white vinegar, and buttermilk until well combined. Add the red food coloring and mix until evenly distributed.
- Combine the dry ingredients: In a separate small bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
- Mix the dough: Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula. Stop as soon as the flour disappears.
- Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
- Preheat and prepare: About 10 minutes before baking, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Shape the cookies: Place powdered sugar in a small bowl. Portion dough into 1.5-tablespoon balls (about 25g each). Roll each ball in powdered sugar until completely coated. Place on prepared baking sheets, spacing 2 inches apart.
- Bake: Bake for 10-12 minutes, rotating pans halfway through. Cookies should look puffed and crackled with edges just set.
- Cool: Let cookies rest on baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely.
Notes
Don’t skip the chill time—it prevents spreading and ensures the crinkle effect. Use gel food coloring for the best red color. For softer cookies, bake for 10 minutes; for crispier edges, bake for 12 minutes. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies or dough balls for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 13
- Sodium: 85
- Fat: 6
- Saturated Fat: 3.5
- Carbohydrates: 21
- Fiber: 1
- Protein: 2
Keywords: red velvet, crinkle cookies, chocolate cookies, easy cookies, homemade cookies, holiday cookies