Description
These stunning red velvet crinkle cookies are fudgy, festive, and absolutely irresistible with their gorgeous crackled powdered sugar coating!
Ingredients
For the cookies:
- ½ cup unsalted butter, softened
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon red food coloring
- 2 cups all-purpose flour
- ⅓ cup cocoa powder
- 1½ teaspoons baking powder
- ½ teaspoon salt
For the coating:
- ½ cup granulated sugar
- ½ cup powdered sugar
Instructions
Heat oven to 350°F. Line baking sheets with parchment paper – saves cleanup time and prevents sticking.
Mix softened butter with both sugars until fluffy, about 3-4 minutes. Don’t skip this step or rush it. Scrape bowl sides halfway through.
Beat eggs in one at a time, then add vanilla and food coloring. Mix until color looks even throughout.
Sift flour, cocoa powder, baking powder, and salt together in separate bowl. Sifting prevents lumps.
Add dry ingredients to wet mixture. Mix just until combined – overmixing makes tough cookies.
Put granulated sugar in one bowl, powdered sugar in another. You’ll use both.
Scoop dough portions, roll first in granulated sugar, then powdered sugar. Coat completely.
Place coated dough balls 1 inch apart on baking sheet. Bake 10 minutes until puffed with cracks but centers still soft.
Cool on pan few minutes before moving. They’re fragile when hot.
Notes
Use gel food coloring if you have it – way more vibrant color without thinning your dough. If using liquid coloring, you might need more than listed for good color.
Sift your cocoa powder. Nothing worse than chocolate lumps in finished cookies. Room temperature eggs are non-negotiable – they won’t incorporate well if cold.
That double sugar roll isn’t optional. Skip it and you won’t get those gorgeous cracks that make these cookies Instagram-worthy.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American