Red Velvet Crinkle Cookies (Print Version)

Soft, chewy red velvet cookies with cocoa and a powdered sugar coating for a festive touch.

# What You'll Need:

→ Dry Ingredients

01 - 1 2/3 cups all-purpose flour
02 - 2 tbsp unsweetened cocoa powder
03 - 1 tsp baking powder
04 - 1/4 tsp baking soda
05 - 1/2 tsp salt

→ Wet Ingredients

06 - 1/2 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 2 large eggs
09 - 1 tsp pure vanilla extract
10 - 1 tbsp red food coloring
11 - 1/2 tsp white vinegar

→ For Rolling

12 - 1/2 cup powdered sugar

# How to Make It:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
04 - Add eggs, one at a time, beating well after each addition. Mix in vanilla extract, red food coloring, and vinegar until fully incorporated.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until combined.
06 - Cover the dough and refrigerate for at least 30 minutes (or up to 2 hours) to firm up.
07 - Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball generously in powdered sugar to coat.
08 - Place the balls 2 inches apart on prepared baking sheets.
09 - Bake for 11–13 minutes, until cookies are set around the edges but still soft in the center.
10 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The crinkled appearance makes them look bakery fancy without any special skills
  • That soft chewy texture with a hint of cocoa keeps people coming back for seconds
02 -
  • Chilling the dough is not optional, warm dough will spread too much and lose that crinkled appearance
  • Do not skimp on the powdered sugar coating, it needs to be thick to crack properly while baking
03 -
  • Use a cookie scoop for uniform balls so they all bake at the same rate
  • Let the baking sheets cool completely between batches or the dough will start melting before it hits the oven

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