Dessertsbiggerbolderbaking4.8
Red Velvet Crinkle Cookies
Soft, chewy Red Velvet Crinkle Cookies are everything you love about red velvet cake! Add them to your holiday cookie tray for a festive pop of color and flavor.
👥 23 Servings⏱️ Prep & Cook: 2h 32m⏳ Prep: 20 min🔥 Cook: 12 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- baking sheet
- oven
📝 Preparation Steps
1
In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl using a handheld electric mixer), cream the butter, granulated sugar, and brown sugar on medium speed for about ⏱️ 3 minutes until light and fluffy.
2
With the mixer on low speed, add the eggs, milk, red food coloring, vanilla extract, and vinegar and mix until incorporated.
large eggs (, at room temperature)2(10 oz/284 g) all-purpose flour2 cupsvanilla extract1 teaspoon
3
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Gradually add this mixture into your wet ingredients and mix until just combined.
(10 oz/284 g) all-purpose flour2 cupsbaking powder1 teaspoon
4
Cover and chill the dough in the fridge for at least ⏱️ 4 hours and up to 2 days so it is firm to scoop.
5
Preheat the oven to 350°F (180°C) and line 2 baking sheets.
6
Scoop heaped tablespoons of the dough, shape into balls and roll in the powdered sugar to generously coat. (Oil your hands lightly to make handling the dough easier). Place the balls of dough 2 inches (5 cm) apart on the prepared baking sheets.
7
Bake for ⏱️ 12-13 minutes or until puffed and crackly on top.
8
Let the cookies cool for ⏱️ 10 minutes on the baking sheets before transferring them to a wire rack to cool completely.
9
Enjoy with a cup of hot chocolate! Store any leftover cookies in an airtight container at room temperature for up to 3 days.
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