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 cookies for a holiday cookie exchange, and they instantly became the star of the party. Their vibrant color and rich taste always get compliments!
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 (softened): 1/2 cup (115 g)
- Granulated sugar: 1 cup (200 g) + 1/4 cup (30 g) for rolling
- Eggs (large, room temperature): 2
- Vanilla extract: 1 teaspoon
- White vinegar: 1 teaspoon
- Red food coloring (liquid or gel): 1 tablespoon
- Powdered sugar: 1/2 cup (60 g) for rolling
Instructions
- Mix dry ingredients:
- In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar:
- In a large bowl, cream softened unsalted butter and granulated sugar until light and fluffy.
- Add wet ingredients:
- Beat in eggs one at a time, mixing well after each addition. Add vanilla extract, white vinegar, and red food coloring. Mix until fully combined.
- Combine mixtures:
- Gradually add dry ingredients to wet mixture. Mix until just combined.
- Chill dough:
- Cover dough and refrigerate at least 30 minutes, until firm enough to handle.
- Prepare baking sheets:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Shape and coat dough balls:
- Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in granulated sugar, then generously in powdered sugar.
- Bake:
- Place balls 2 inches apart on baking sheets. Bake for 11-13 minutes, until puffed and cracked on top, but centers are still soft.
- Cool:
- Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Save Baking these cookies with my children each year has become a cherished holiday tradition, filling our kitchen with laughter and the smell of chocolate.
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, 1 g protein
Save Red velvet chocolate crinkle cookies are perfect for sharing with loved ones. Enjoy their beautiful color and irresistible flavor all season long!
Common Questions
- → What gives these cookies their red velvet color?
The vibrant red hue comes from the addition of red food coloring, which can be in gel or liquid form to achieve a bright, festive appearance.
- → How do I achieve the crinkle effect on these cookies?
Rolling the dough balls generously in powdered and granulated sugar before baking creates the signature cracked and crinkled surface as the cookies expand.
- → Can I enhance the chocolate flavor further?
Yes, folding in chocolate chips before chilling the dough intensifies the chocolate notes and adds texture.
- → Why is the dough chilled before baking?
Chilling firms the dough, which helps the cookies maintain their shape and develop a better texture during baking.
- → How should I store these cookies to keep them fresh?
Store in an airtight container at room temperature for up to five days to preserve softness and flavor.