Save A delightful combination of classic red velvet flavor and chewy chocolate crinkle cookies, perfect for holidays or any special treat.
I first made these cookies for a holiday cookie swap and they quickly became everyone's favorite. The deep red color always brings cheer to any gathering, and the crinkled sugar coating never fails to impress.
Ingredients
- All-purpose flour: 1 2/3 cups (210 g)
- Unsweetened cocoa powder: 1/4 cup (20 g)
- Baking powder: 1 1/2 teaspoons
- Baking soda: 1/4 teaspoon
- Salt: 1/4 teaspoon
- Unsalted butter (softened): 1/2 cup (115 g)
- Granulated sugar: 1 cup (200 g) (plus 1/4 cup (30 g) for rolling)
- Eggs (room temperature): 2 large
- Vanilla extract: 1 teaspoon
- White vinegar: 1 teaspoon
- Red food coloring (liquid or gel): 1 tablespoon
- Powdered sugar: 1/2 cup (60 g) for rolling
Instructions
- Mix dry ingredients:
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar:
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add eggs and flavorings:
- Beat in the eggs one at a time, mixing well after each addition. Add vanilla extract, vinegar, and red food coloring; mix until fully combined.
- Combine dry and wet mixtures:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Chill dough:
- Cover the dough and refrigerate for at least 30 minutes, or until firm enough to handle.
- Prepare to bake:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Shape and coat:
- Scoop tablespoon-sized portions of chilled dough and roll into balls. Roll each ball first in granulated sugar, then generously in powdered sugar to coat.
- Bake cookies:
- Place coated dough balls 2 inches apart on prepared baking sheets. Bake for 11-13 minutes, or until the cookies are puffed and the surface is cracked, but centers are still soft.
- Cool down:
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Save Every December, my family gathers in the kitchen to roll dough balls and dust them with sugars. Making these cookies together is now a cherished tradition that fills our home with laughter and the smell of chocolate.
Required Tools
Mixing bowls are essential for separating dry and wet ingredients. Use an electric mixer or whisk to cream your butter and sugar, and measure everything precisely for perfect results.
Allergen Information
Contains wheat (gluten), eggs, and milk (butter). May contain traces of nuts if ingredients are processed in facilities handling nuts. Always check ingredient labels if you have allergies.
Nutritional Information
Each cookie contains approximately 110 calories, 4 g fat, 17 g carbohydrates, and 1 g protein.
Save Enjoy these cookies with a cup of milk or coffee. They're festive, chewy, and perfect for sharing with loved ones.
Common recipe questions
- → What gives the cookies their red velvet color?
Liquid or gel red food coloring is added to the dough, giving the cookies their signature red velvet hue.
- → Why is the dough chilled before baking?
Chilling firms up the dough, making it easier to handle and helping the cookies maintain their shape during baking.
- → How do I achieve the cracked surface on the cookies?
Rolling the dough balls in granulated and then powdered sugar creates the characteristic cracked texture on the surface as they bake.
- → Can I enhance the chocolate flavor in these treats?
Yes, folding in chocolate chips before chilling adds extra chocolate intensity and texture.
- → What is the best way to store these baked cookies?
Keep them in an airtight container at room temperature for up to five days to retain freshness and texture.