Red Velvet Crinkle Cookies Recipe 

Red velvet crinkle cookies made from scratch take under an hour to bake. Even better, the dough doesn't need to be chilled before baking! 

– 1 ¾ cups all-purpose flour spooned and leveled (220 grams) – 3 tablespoons natural unsweetened or Dutch process cocoa powder (16 grams) – 1 ½ teaspoons baking powder – ¼ teaspoon salt – ½ cup unsalted butter softened (115 grams) – ¾ cup packed light brown sugar (150 grams) – ¼ cup granulated sugar (50 grams) – 1 large egg at room temperature

Ingredient

– 1 large egg yolk at room temperature – 1 teaspoon pure vanilla extract – 1 tablespoon liquid red food coloring (15 ml)

Direction

Preheat the oven to 350°F (180°C). Set aside two large parchment or silicone-matted baking sheets. In a large bowl, mix flour, cocoa powder, baking powder, and salt.

1

In a stand mixer with the paddle attachment or a large basin with a handheld mixer, beat butter until smooth. Blend brown and granulated sugar for 1–2 minutes.

2

Scrape the bowl before adding the egg, egg yolk, vanilla, and red food coloring. Mix dry ingredients briefly. Drop dough onto baking sheets with a 1.5-tbsp cookie scoop.

3

Roll each cookie dough ball in granulated sugar to let powdered sugar stick, then generously coat. Return cookie dough balls to baking sheets with 2-inch spacing.

4

Bake 10–12 minutes until cookie tops are crisp. After 5–10 minutes on the baking pans, carefully transfer the cookies to a wire rack to finish cooling.

5

Also See: 

Texas Sheet Cake Recipe