Description
Delightfully soft and fudgy Red Velvet Crinkle Cookies coated in a generous dusting of powdered sugar. These cookies boast a rich cocoa flavor with classic red velvet charm, made easy with simple ingredients and a quick chill before baking. Perfect for sharing with milk or coffee, they’re a festive treat for any occasion.
Ingredients
Units
Scale
Dry Ingredients
- 1 1/3 cups Baker’s Corner All Purpose Flour
- 3 tablespoons Baker’s Corner Baking Cocoa Powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
Wet Ingredients
- 3/4 cup white granulated sugar
- 1/2 cup Simple Nature Organic 100% Pure Avocado Oil
- 2 large eggs
- 1 teaspoon Stonemill Pure Vanilla Extract
- 1 drop red food coloring gel
Coating
- 1/2 cup powdered sugar
Instructions
- Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking cocoa powder, baking powder, baking soda, and kosher salt until evenly combined.
- Make the Dough Base: In the bowl of a stand mixer or a large bowl with an electric hand mixer, combine the sugar and avocado oil. Beat on medium speed until the mixture is light and fluffy, about 1 minute. With the mixer running on low, add the eggs one at a time, then pour in the vanilla extract and red food coloring gel. Mix until fully incorporated.
- Combine Wet and Dry Ingredients: Slowly add the flour mixture to the wet ingredients in the mixer. Mix just until no flour specks remain and the dough forms a cohesive mass, about 30 seconds to 1 minute. Be careful not to overmix.
- Chill the Dough: Cover the dough bowl tightly with plastic wrap and refrigerate for 1 hour to allow the flavors to meld and the dough to firm up for easier handling.
- Preheat Oven and Prepare Sugar: Preheat your oven to 350°F (175°C). Sift the powdered sugar into a bowl to break up any lumps and ensure a smooth coating for the cookies.
- Shape the Cookies: Using a medium cookie scoop, portion out dough and roll each scoop between your palms into smooth balls. Roll each dough ball thoroughly in sifted powdered sugar so the coating is thick and even—do not brush off the excess sugar.
- Arrange and Bake: Place the sugar-coated dough balls on a lined baking sheet, spacing them about 4 inches apart as they will not spread much. Bake the cookies for 10 to 12 minutes until the tops are crackly and puffed.
- Cool and Serve: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for at least 5 minutes. They will deflate slightly as they cool, which is expected. Transfer to a cooling rack and serve warm or room temperature, ideally paired with milk or coffee.
Notes
- Chilling the dough for a full hour is critical to achieve the ideal cookie texture and prevent excessive spreading.
- Ensure the powdered sugar coating on the dough balls is thick and even; do not brush off any excess sugar to create the signature crinkle effect.
- Use a medium cookie scoop for consistent cookie sizes and even baking.
- Allow cookies to cool on the baking sheet to maintain their shape and texture before transferring to a rack.
Nutrition
- Serving Size: 1 cookie (approximately 16g)
- Calories: 51
- Sugar: 13g
- Sodium: 71mg
- Fat: 1g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.9g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 0.5g
- Cholesterol: 10mg
