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 for a festive holiday gathering and they quickly vanished from the cookie tray. Their vibrant color and irresistible chocolatey cracks make them a showstopper every time.
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: 1/2 cup (115 g), softened
- Granulated sugar: 1 cup (200 g) for dough, 1/4 cup (30 g) for rolling
- Eggs: 2 large, room temperature
- Vanilla extract: 1 teaspoon
- White vinegar: 1 teaspoon
- Red food coloring: 1 tablespoon, liquid or gel
- 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.
- Incorporate eggs and flavorings:
- Beat in the eggs one at a time, mixing well after each. Add vanilla extract, vinegar, and red food coloring. Mix until fully combined.
- Combine wet and dry 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 oven and baking sheets:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Shape and roll cookies:
- Scoop tablespoon-sized portions of dough and roll into balls. Roll each in granulated sugar, then powdered sugar to coat.
- Bake:
- Place dough balls 2 inches apart on baking sheets. Bake for 11-13 minutes, until puffed and cracked but centers are still soft.
- Cool:
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Save My kids love rolling the dough balls in the sugar and watching them bake into pretty cracked cookies that always get plenty of compliments from our guests.
Required Tools
Mixing bowls, electric mixer or whisk, measuring cups and spoons, parchment paper, baking sheets, wire cooling rack
Allergen Information
Contains wheat (gluten), eggs, and milk (butter). May contain traces of nuts if processed in facilities handling nuts. Always check ingredient labels if you have allergies.
Nutritional Information
Each cookie contains approximately 110 calories, 4 g total fat, 17 g carbohydrates, and 1 g protein.
Save Enjoy these cookies as a festive sweet treat and make them a special part of your celebrations or cozy gatherings.
Kitchen Guide
- → What gives the cookies their red color?
The vibrant red hue comes from red food coloring, which can be either liquid or gel-based for a more intense color.
- → How do I achieve the crinkled surface?
Rolling the dough balls in powdered sugar before baking creates the signature cracked and crinkled appearance as the cookies expand in the oven.
- → Can I add chocolate chips to these treats?
Yes, folding in chocolate chips before chilling the dough adds extra chocolate flavor and texture variation.
- → How long should the dough be chilled?
Chill the dough for at least 30 minutes to firm it up, making it easier to roll and preventing excessive spreading during baking.
- → What is the ideal baking temperature and time?
Bake at 350°F (175°C) for 11-13 minutes until the cookies puff up and develop cracked surfaces but remain soft inside.
- → How should these treats be stored?
Store in an airtight container at room temperature for up to 5 days to maintain freshness.