Ah, the indulgence of Red Velvet Crinkle Cookies! These vibrant treats aren’t just a feast for the eyes; they come packed with rich flavor and a texture that’s soft yet satisfying. I remember the first time I made them—I was trying to impress some friends, and boy, did they deliver! With their striking red hue and the charming crinkle effect that makes them look like little pillows of joy, these cookies quickly became a go-to in my baking repertoire. Trust me, one bite and you’ll understand the magic!
Why you’ll love this recipe
So, why make these Red Velvet Crinkle Cookies? For starters, they invoke that warm, nostalgic feeling of baking with loved ones. The bright red color brings a touch of festivity to any occasion—think holidays, birthdays, or even just a random Tuesday that calls for a little sweetness! When you sink your teeth into one, you’re met with that signature chocolatey flavor, perfectly complemented by vanilla and a hint of the unexpected richness from the vegetable oil.
But here’s the real kicker: the texture! Imagine a soft, chewy center that pulls apart beautifully, enhanced by that delightful crinkle from the powdered sugar coating. It’s the delightfully messy kind of cookie that makes you feel like a kid again. And let’s not forget how easy they are to whip up! A little mixing, a quick chill, and you’re just minutes away from cookie bliss.
Gather these ingredients
Let’s dive into what you’ll need to create this little piece of heaven:
- 2 cups all-purpose flour: Provides the backbone to your cookie. Look for a high-quality brand to avoid any surprises in texture.
- 1/2 cup unsweetened cocoa powder: Adds a lovely, rich chocolate flavor. I recommend Dutch-processed cocoa for a deeper taste, but regular will work too.
- 1 teaspoon baking powder: This ensures your cookies puff up just right.
- 1/2 teaspoon baking soda: A little extra lift to keep things soft and fluffy.
- 1/4 teaspoon salt: Enhances the overall flavor—don’t skip this; it’s not just for balance!
- 1 cup granulated sugar: Sweetness is key, and this will also help create that lovely crackled surface.
- 1/2 cup vegetable oil: For moisture and a tender crumb. You could experiment with melted coconut oil for a different flavor note.
- 2 large eggs: Binds everything together and helps in creating a chewy texture.
- 1 teaspoon vanilla extract: Don’t skimp on quality here; it makes a world of difference.
- 1 tablespoon red food coloring: Essential for that signature hue. Gel coloring is best; it gives vibrant color without altering the batter’s consistency.
- Powdered sugar for rolling: This adds the sugary, crinkly exterior that makes these cookies so special.
Preparing Red Velvet Crinkle Cookies
Alright, let’s get down to the nitty-gritty of how to bring these cookies to life!
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Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper; this prevents any stickage and makes cleanup easier.
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In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. This is your dry mix—getting it all combined ensures even distribution of charge (aka the leavening agents!).
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In a separate large bowl, mix the granulated sugar and vegetable oil until it’s smooth. Then, add the eggs, vanilla extract, and red food coloring. Stir until everything is beautifully integrated—this is the point where the magic begins!
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Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Overmixing can lead to a tough cookie, and we don’t want that drama in our confectionery world!
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Chill the dough. This is crucial! Pop it in the fridge for at least 30 minutes to help the flavors meld and the dough firm up a bit.
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Now, it’s cookie-rolling time! Scoop out tablespoon-sized portions of dough, roll them into balls, and roll each ball in powdered sugar until fully coated. Think snowy winter wonderland vibes here!
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Place the balls on your prepared baking sheet, ensuring there’s space for them to spread.
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Bake for 10-12 minutes. Look for edges that are set yet soft centers—that’s your sweet spot.
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Once baked, let them cool on the baking sheet for a few minutes before transferring to wire racks to cool completely. This will help them finish cooking and prevent them from breaking apart.
Best way to enjoy it
These cookies are fabulous on their own, but why not elevate your experience? Serve them warm with a scoop of vanilla ice cream for a delightful sundae twist. Or, pair them with a cup of rich coffee—there’s something about that balance that feels heavenly. Want to take it to another level? I’ve even seen folks drizzling melted white chocolate on top for that extra “wow” factor.
Storage and reheating tips
Now, if you find yourself with leftovers (which isn’t a guarantee because they’re so addictive), here’s how to keep them fresh. Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, freeze the cookies separated by parchment paper in a zip-top bag. When you’re ready for a treat, just thaw at room temperature and indulge. No need to re-dry out the magic by baking them again!
Helpful cooking tips
- Do chill the dough: This step is non-negotiable. It helps the cookies maintain their shape and enhances flavor.
- Experiment with add-ins: Try tossing in some mini chocolate chips for added gooeyness, or even chopped nuts for a crunch.
- Adjust the sweetness: If you like it less sweet, consider cutting the sugar by a few tablespoons; just remember they’re crinkle cookies and need some sugar love for that lovely crust.
Creative Twists
Want to spice things up? Here are a few creative twists:
- Minty freshness: Add a drop of mint extract for a candy-cane vibe.
- White chocolate macadamia: Fold in some chopped macadamia nuts and white chocolate chips for a fun flavor combo.
- Color variations: Mix in different food coloring for varied pastel shades—perfect for those girly tea parties or baby showers!
Ingredients list
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- Powdered sugar for rolling
Directions to follow
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
- Whisk flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
- In a large bowl, mix sugar and oil. Then add eggs, vanilla extract, and red food coloring. Mix well.
- Gradually add dry ingredients to wet ingredients, stirring until just combined.
- Chill dough in the refrigerator for at least 30 minutes.
- Scoop tablespoon-sized portions of dough, roll into balls, and roll in powdered sugar.
- Place balls on the prepared baking sheet, leaving space between them.
- Bake for 10-12 minutes until edges are set but centers are soft.
- Cool cookies on the baking sheet for a few minutes before transferring to wire racks.
Common questions
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How long do these cookies take to prepare? About 45 minutes total—30 for chilling, but you can multitask!
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Can I make them gluten-free? Absolutely! Just substitute with a 1:1 gluten-free baking blend, and you’re good to go.
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What can I do with leftover cookies? Store them in an airtight container or freeze for later enjoyment!
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Can I use less food coloring? Sure! The coloring adds aesthetic, but you can reduce as per your preference.
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Do these freeze well? Yes! Just make sure they’re well-wrapped or in a sealed container to prevent freezer burn.
Give these enchanting cookies a shot! You’ll soon see why they’re a favorite in so many homes. Dive in, add your flair, and feel free to share your triumphs or tweaks in the comments—it’s all about the journey of baking together!
Red Velvet Crinkle Cookies
Description
Red Velvet Crinkle Cookies are soft, chewy cookies with a vibrant red hue and crinkly surface, perfect for any festive occasion.Ingredients
Dry Ingredients
Wet Ingredients
Topping
Directions
Baking the Cookies
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Preheat and Prepare
Preheat oven to 350°F (175°C) and line a baking sheet with parchment. -
Mix Dry Ingredients
Whisk flour, cocoa powder, baking powder, baking soda, and salt in a bowl. -
Mix Wet Ingredients
In a large bowl, mix sugar and oil. Then add eggs, vanilla extract, and red food coloring. Mix well. -
Combine Mixtures
Gradually add dry ingredients to wet ingredients, stirring until just combined.Avoid overmixing to prevent tough cookies. -
Chill the Dough
Chill dough in the refrigerator for at least 30 minutes.This helps the flavors meld and dough firm up. -
Roll Cookies
Scoop tablespoon-sized portions of dough, roll into balls, and roll in powdered sugar. -
Bake
Place balls on the prepared baking sheet, leaving space between them. Bake for 10-12 minutes.Look for edges that are set yet soft centers. -
Cool
Cool cookies on the baking sheet for a few minutes before transferring to wire racks.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 30mg10%
- Sodium 95mg4%
- Potassium 150mg5%
- Total Carbohydrate 20g7%
- Dietary Fiber 1g4%
- Sugars 10g
- Protein 2g4%
- Vitamin A 100 IU
- Vitamin C 0 mg
- Calcium 10 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
