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Perfect Red Velvet Crinkle Cookies Recipe: Easy Homemade Treat

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These red velvet crinkle cookies are beautifully crackled, soft, and fudgy with a tangy buttermilk flavor. They’re easy to make and perfect for any occasion.

Ingredients

Scale
  • 2 ¼ cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 2 tablespoons buttermilk
  • 1 teaspoon vanilla extract
  • 1 tablespoon red gel food coloring
  • ½ cup powdered sugar, for rolling

Instructions

  1. Whisk the dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
  2. Cream the butter and sugar: In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides.
  3. Add the wet ingredients: Beat in egg, buttermilk, and vanilla extract until combined. The mixture may look slightly curdled.
  4. Add the food coloring: Pour in red gel food coloring and mix on low speed until evenly distributed.
  5. Combine wet and dry: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be soft and slightly sticky.
  6. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
  7. Preheat the oven: About 15 minutes before baking, preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  8. Shape the cookies: Place powdered sugar in a small bowl. Portion out 1.5-tablespoon-sized balls of dough. Roll each ball smooth, then roll generously in powdered sugar.
  9. Bake: Place dough balls 2 inches apart on prepared baking sheets. Bake for 10-12 minutes, until edges are set and tops are crackled. Centers will look slightly underdone.
  10. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chill the dough for at least 1 hour to prevent spreading. Use gel food coloring for vibrant color. Roll generously in powdered sugar for crackled tops. Bake one sheet at a time for even heat. Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: red velvet, crinkle cookies, easy cookies, homemade cookies, holiday cookies, chocolate cookies

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