Description
Delicate Red Velvet Crinkle Cookies with a soft interior and a crisp crackled exterior, finished with a powdered-sugar coating.
Ingredients
Scale
- 2 cups (250 g) all-purpose flour
- 2 tablespoons Dutch-process cocoa, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 6 tablespoons (85 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1/4 cup (60 ml) buttermilk, room temperature
- 1 teaspoon white vinegar
- 1–2 tablespoons red gel food coloring
- 1 cup (120 g) confectioners’ sugar, sifted
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Whisk the dry ingredients together until homogenous and aerated.
- Cream the butter and sugar until light and fluffy, then mix in the egg and vanilla.
- Add the buttermilk, vinegar, and red food coloring to the mixture, stirring until evenly combined.
- Fold the dry ingredients into the wet mixture in two additions until a thick dough forms.
- Chill the dough for at least 30–60 minutes.
- Portion dough into 1.5-tablespoon scoops, roll in confectioners’ sugar, and place on prepared sheets.
- Bake for 10–12 minutes until edges are set and centers are soft. Cool for 5 minutes on the sheet before transferring to a wire rack.
Notes
Chill dough for pronounced crackles. Store in an airtight container for up to 4 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg