How do I know when Red Velvet Crinkle Cookies are done?

The cookies are ready when the edges are just set and the centers still look slightly soft. They will continue to set as they cool, ensuring a perfectly chewy texture.

Can I make the dough ahead of time?

Absolutely! The dough can be refrigerated for up to 3 days. This actually helps develop flavors and ensures the best crinkle effect.

What if I don't have buttermilk?

You can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest with regular milk to 1/2 cup. Let it sit for 5-10 minutes before using.

Can these Red Velvet Crinkle Cookies be frozen?

Yes, both the dough balls (unbaked and coated) and baked cookies freeze well. Freeze unbaked dough on a tray, then transfer to a bag. Baked cookies should be frozen in an airtight container.

Red Velvet Crinkle Cookies you will love

Description

These Red Velvet Crinkle Cookies are soft, chewy, and bursting with classic red velvet flavor. The powdered sugar coating creates a beautiful ‘crinkle’ effect, making them perfect for festive occasions or a comforting treat anytime.

Ingredients

Scale

2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 3/4 cups granulated sugar
2 large eggs
1 tablespoon vanilla extract
1 tablespoon red food coloring (gel preferred)
1/2 cup buttermilk
1 cup powdered sugar (for rolling)

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Instructions

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract and red food coloring until well combined and the color is evenly distributed.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix. The dough will be thick.
Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours, or overnight. This helps with the rolling process and prevents the cookies from spreading too much.
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Place the powdered sugar in a shallow bowl.
Scoop out rounded tablespoons of chilled dough and roll them into balls. Generously roll each dough ball in the powdered sugar, ensuring it’s completely coated.
Place the coated dough balls about 2 inches apart on the prepared baking sheets.
Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. The powdered sugar will ‘crinkle’ during baking.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

For an extra deep red color, use gel food coloring. Liquid food coloring may require a bit more to achieve the desired hue.
Chilling the dough is crucial for the best crinkle effect and to prevent the cookies from spreading too much. Don’t skip this step!
These cookies store well in an airtight container at room temperature for up to 5 days.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 20g
Sodium: 80mg
Fat: 9g
Saturated Fat: 5g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g