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Red Velvet Crinkle Cookies

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Soft, slightly fudgy Red Velvet Crinkle Cookies with a powdered sugar crackle, perfect for holiday cookie swaps.

Ingredients

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  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup brown sugar (light or dark)
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring (gel preferred)
  • Powdered sugar for rolling

Instructions

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  3. In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil until combined and glossy.
  4. Add the eggs, vanilla extract, and red food coloring to the sugar mixture and whisk until smooth.
  5. Gradually fold in the dry ingredients until just combined; don’t overmix.
  6. Refrigerate the dough for about 30 minutes.
  7. Scoop tablespoon-sized portions of dough, roll into balls, and coat generously in powdered sugar.
  8. Place the dough balls on the prepared baking sheets, spacing them 2 inches apart.
  9. Bake for 10 to 12 minutes until set at the edges but still soft in the center.
  10. Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Notes

To make these dairy-free, use oil instead of butter. Swap half the oil for melted coconut oil for a richer flavor.

Nutrition

Find it online: https://www.simplefamilydishes.com/red-velvet-crinkle-cookies/