Red Velvet Crinkle Cookies Recipe 

Red velvet crinkle cookies made from scratch take under an hour to bake. Even better, the dough doesn't need to be chilled before baking! 

– 1 ¾ cups all-purpose flour spooned and leveled (220 grams) – 3 tablespoons natural unsweetened or Dutch process cocoa powder (16 grams) – 1 ½ teaspoons baking powder – ¼ teaspoon salt – ½ cup unsalted butter softened (115 grams) – ¾ cup packed light brown sugar (150 grams) – ¼ cup granulated sugar (50 grams) – 1 large egg at room temperature


– 1 large egg yolk at room temperature – 1 teaspoon pure vanilla extract – 1 tablespoon liquid red food coloring (15 ml)


Preheat the oven to 350°F (180°C). Set aside two large parchment or silicone-matted baking sheets. In a large bowl, mix flour, cocoa powder, baking powder, and salt.


In a stand mixer with the paddle attachment or a large basin with a handheld mixer, beat butter until smooth. Blend brown and granulated sugar for 1–2 minutes.


Scrape the bowl before adding the egg, egg yolk, vanilla, and red food coloring. Mix dry ingredients briefly. Drop dough onto baking sheets with a 1.5-tbsp cookie scoop.


Roll each cookie dough ball in granulated sugar to let powdered sugar stick, then generously coat. Return cookie dough balls to baking sheets with 2-inch spacing.


Bake 10–12 minutes until cookie tops are crisp. After 5–10 minutes on the baking pans, carefully transfer the cookies to a wire rack to finish cooling.


Also See: 

Texas Sheet Cake Recipe