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Freshly baked Red Velvet Crinkle Cookies dusted with powdered sugar

Red Velvet Crinkle Cookies

These fudgy red velvet cookies with powdered sugar crinkles boast a delightful balance of cocoa and buttermilk tang, making them perfect for holidays and special occasions.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 110
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Spoon and leveled for accuracy.
  • 1/2 cup unsweetened cocoa powder Dutch-process cocoa yields a smoother flavor.
  • 1 teaspoon baking powder Provides lift and the signature cracks.
  • 1/2 teaspoon salt Balances sweetness.
Wet Ingredients
  • 1 cup granulated sugar For structure and snap.
  • 1/2 cup unsalted butter, softened For richness and chewy edges.
  • 1 large egg Binds and helps with rise.
  • 1 teaspoon vanilla extract Rounds the chocolate-tang.
  • 1 tablespoon red food coloring Concentrated color without extra liquid.
For Coating
  • Powdered sugar Fine confectioners’ sugar for a smooth coating.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
  3. In a separate large bowl, cream together the sugar and butter until light and fluffy.
  4. Beat in the egg, vanilla extract, and red food coloring until combined.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
  6. Scoop tablespoon-sized portions of dough and roll them into balls.
  7. Roll each ball in powdered sugar until fully coated.
  8. Place the rolled dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
  1. Bake for 10–12 minutes, or until the edges are set and the centers are soft.
  2. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container for up to 3 days; refrigerate for up to 1 week. Freeze baked cookies for up to 3 months.