Red Velvet Crinkle Cookies

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Soft and chewy red velvet cookies covered in powdered sugar makes a delicious sweet crinkle cookie.They are rolled in powdered sugar before baking to give them the classic crinkle cookie look. The cookies have a traditional red velvet taste from the cocoa powder and they are dyed red to give them the red velvet look. These cookies are perfect for baking for Valentines day or for Christmas. They are so soft and chewy, the perfect cookie to make for the holidays.

The cookie dough for these red velvet cookies are simple to make. They are started with the dry ingredients whisked together in a bowl. Cocoa powder is added to the dry ingredients to give them the traditional red velvet taste. The dry ingredients are then added to a mixture of creamed butter and sugar. Red food coloring is added last to make the cookies a red color. Refrigerate the cookie dough for at least one hour before baking to ensure that they do not spread out too much in the oven. The chilled cookie dough is then rolled into balls and coated in powdered sugar. Place the cookies onto a baking sheet and bake for 10-12 minutes. Let cool completely on a wire rack.

Red Velvet Crinkle Cookies

freshlyhomecooked

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Ingredients

  

• 1 1/2 cups all-purpose flour
• 2 tablespoons cocoa powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• red food coloring
• 1/2 cup powdered sugar

Instructions

 

• In a medium bowl, whisk together flour, cocoa powder, salt and baking soda. In a large bowl using either a hand or stand mixer, beat softened butter and granulated sugar together until fluffy.
• Add in egg and vanilla extract, beat until smooth. Add the dry ingredients into the mixture in three additions and beat until all of the flour is incorporated. Add in red food coloring and beat until until fully red.
• Cover and refrigerate dough for at least one hour. Preheat oven to 350 F. Place powdered sugar into a shallow dish. Roll cookie dough into balls and roll into the powdered sugar.
• Place cookies 2-inches apart onto ungreased baking sheets. Bake for 10-12 minutes.