Red velvet crinkle cookies
Indulge in the rich flavors of our Red Velvet Crinkle Cookies! Made with a perfect blend of butter, sugars, vanilla, eggs, and flours, these cookies are rolled in powdered sugar for a delightful crinkle finish. Simple to make, yet irresistibly delicious!
- 11 May 2024
- Cook time 10 min
- Prep time 30 min
- 10 Servings
- 9 Ingredients
Red velvet crinkle cookies are a delightful twist on the classic cookie that combines the rich flavor of red velvet cake with the chewy, sugary texture of a crinkle cookie. These cookies are perfect for holidays, special occasions, or just when you feel like treating yourself to a sweet, decadent dessert. With a striking red hue and a beautiful crinkled appearance, these cookies are sure to impress both visually and tastefully.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Add the vanilla extract and eggs one at a time, beating well after each addition. Ensure the mixture is smooth and well combined.
In a separate bowl, whisk together the self-raising flour, all-purpose flour, and dry cocoa powder until well mixed.
Gradually add the dry ingredients to the wet mixture, beating on low speed until just combined. The dough will be soft but manageable.
Cover the dough and refrigerate for at least 1 hour. Chilling the dough ensures easier handling and better results when baking.
After chilling, remove the dough from the refrigerator. Scoop out tablespoon-sized portions of dough and roll them into balls using your hands.
Roll each dough ball in the powdered sugar until fully coated. Place the sugar-coated balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops have a crackled appearance. The centers may still look slightly underbaked, which is ideal for a soft cookie texture.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, serve your Red Velvet Crinkle Cookies with a glass of milk or your favorite hot beverage and enjoy!
Tips:
- Ensure your butter is at room temperature before starting to make it easier to cream with the sugars.
- Chill the dough for at least 1 hour to make it easier to handle and to help the cookies maintain their shape while baking.
- Use a small cookie scoop to ensure evenly sized cookies and prevent overworking the dough.
- Roll the dough balls generously in powdered sugar to achieve that classic crinkled appearance when baked.
- Bake the cookies until the edges are set but the centers are still soft to ensure a chewy texture.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Red velvet crinkle cookies are a must-try for anyone who loves the flavor of red velvet cake and the convenience of cookies. The combination of rich cocoa and the sweetness of the powdered sugar coating creates a perfect balance that will satisfy any sweet tooth. Enjoy these cookies fresh out of the oven with a cold glass of milk or paired with a cup of your favorite coffee.
| Nutrition Facts | |
|---|---|
| Serving Size | 90 grams |
| Energy | |
| Calories 350kcal | 14% |
| Protein | |
| Protein 4.94g | 3% |
| Carbohydrates | |
| Carbohydrates 60g | 17% |
| Fiber 1.38g | 4% |
| Sugar 36g | 37% |
| Fat | |
| Fat 11g | 13% |
| Saturated 6g | 18% |
| Cholesterol 70mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 40mg | 7% |
| Vitamin B1 0.09mg | 8% |
| Vitamin B2 0.05mg | 4% |
| Vitamin B3 0.48mg | 3% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 15ug | 4% |
| Vitamin B12 0.10ug | 4% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.11mg | 1% |
| Vitamin K 0.92ug | 1% |
| Minerals | |
| Calcium, Ca 24mg | 2% |
| Copper, Cu 0.12mg | 0% |
| Iron, Fe 0.80mg | 7% |
| Magnesium, Mg 20mg | 5% |
| Phosphorus, P 70mg | 6% |
| Potassium, K 100mg | 3% |
| Selenium, Se 9ug | 17% |
| Sodium, Na 18mg | 1% |
| Zinc, Zn 0.56mg | 5% |
| Water | |
| Water 13g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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