Red Velvet Crinkle Cookies
These Red Velvet Crinkles cookies are soft, fudgy, festive, and the perfect Christmas cookie to add to your cookie box.
Servings: 24 cookies
Ingredients
- 2 cups King Arthur AP flour spooned and leveled
- ⅓ cup cocoa powder
- 1.5 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 stick unsalted butter softened
- ½ cup granulated sugar plus more for rolling
- ½ cup dark brown sugar packed
- 2 large eggs room temperature
- 2 teaspoon vanilla extract
- ½ cup mini semi-sweet chocolate chips
- ½ cup powdered sugar
- red food coloring
Instructions
- Mix the flour, cocoa powder, salt, and baking powder in a bowl and set aside.
- Cream together the butter, granulated sugar, and brown sugar in the bowl of a standing mixer fitted with the paddle attachment. This should take about 3–5 minutes, or until it's light and creamy. Turn off the mixer and scrap the sides and bottom to make sure nothing is stuck to the bowl.
- Turn the mixer on low and add the eggs one at a time, making sure the first one is incorporated before adding the second. Increase the speed slightly and now add the vanilla and food coloring (I just add until i'm at a color I like, about ½ teaspoon to 1 tsp) and mix until just incorporated.
- Turn the mixer off and scrap down the sides. Now turn the mixer back on the lowest setting and add the flour mixture in 3 stages, making sure the first is incorporated before adding the next, and so on. If the color is too light, you can add a few more drops of food coloring at this time.
- Once all of the flour is incorporated, turn off the mixer. Add the mini chocolate chips and fold into the batter, making sure not to over mix.
- Cover the bowl and refrigerate for atleast two hours or up to 3 days.
- About 20 minutes before you want to bake, preheat the oven to 350 degrees F, line a couple of baking sheets with parchment paper, and set up your granulated sugar in one bowl and powdered sugar in another bowl.
- Take 1 TBS of batter and roll it into a ball. Gently roll it in the granulated sugar to fully coat it, and then drop it into the powdered sugar, making sure the powdered sugar is PACKED on (it should resemble the cutest snowball). If it's humid out and you notice the powered sugar absorbing into the balls as you're working, feel free to re-coat in the powdered sugar.
- Bake for about 9 minutes in the preheated oven, or until the cookies are almost set but the center is still a bit soft. Let sit in the baking sheet for 2 minutes before removing to a wire rack.
Notes
Recipe adapted from Broma Bakery