Red velvet crinkles will bring a smile to anyone’s face! After all, we know that everyone loves red velvet cake, so of course red velvet crinkle cookies will be a popular treat!
Why you will like these red velvet crinkles:
Flavor: The taste of red velvet cake, in a slightly cake-like pillowy cookie that is perfect for serving at any party!
Easy to make: Just a few ingredients come together in no time for this cookie dough. Just roll into balls and toss in powdered sugar, before baking them up fresh for snacks!
A bright treat for Christmas or Valentines Day: These cookies are so bright, and will have people taking notice at Christmas or Valentines parties!
What you will need to make these Red Velvet Crinkle Cookies:
- All purpose flour
- Cocoa powder
- Baking powder
- Baking soda
- White granulated sugar
- Red food coloring
- Vanilla extract
- Powdered sugar
What is the history of Red Velvet Cake?
During World War II baking products like sugar and butter were a part of the rations. As a result, some bakers chose to use beet juice in their cakes. You can still find red velvet cake recipes today that call for beet juice. The red color of the beets makes the cake have a more delicious appeal.
How does Red Velvet Cake get it’s flavor?
- disposable gloves so you don't get red stained hands
- large mixing bowl
- small bowl for coating cookies with powder sugar
- 2 cookie sheets
- cooling rack
- Whisk together the flour, cocoa powder, baking powder, salt and baking soda.
- Cream the butter and sugar in a stand mixer until soft and fluffy, almost white in color. Beat in the eggs one at a time, scraping down the sides as needed. Mix in the vanilla and red food coloring until everything is incorporated. Scrape the sides and bottom of the bowl to ensure all is mixed well. Scoop in the flour mixture 1 cup at a time until just absorbed. Repeat until all the flour has been mixed in.
- Place the dough into a container, cover with plastic wrap and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 325 F degrees.
- Scoop the dough out using a small cookie scoop.
- Using your hands, roll the dough into a smooth ball. I used rubber gloves to avoid red hands. Roll each ball into the powdered sugar until they are completely covered. Place the balls 2 inches apart onto a baking sheet.
- Bake the cookies for 12 minutes. Remove from the oven and cool on the baking sheet for 5 more minutes. Remove the cookies from the baking sheet and cool completely on a wire rack.