Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Red velvet crinkle cookies with bright white cracked powdered sugar coats on a parchment lined tray, one broken open to show the soft red center

Red Velvet Crinkle Cookies With a Double Sugar Coat

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

From scratch red velvet crinkle cookies with natural cocoa, buttermilk and gel coloring, rolled first in granulated sugar and then in powdered sugar so the cracks open bright white. Total time includes the 1 hour chill.

  • Total Time: 1 hour 32 minutes
  • Yield: 24 cookies 1x

Ingredients

Scale
  • 2 1/4 cups all purpose flour
  • 1/4 cup natural unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar, plus 1/3 cup for rolling
  • 1/4 cup light brown sugar, packed
  • 2 large eggs, at room temperature
  • 2 tablespoons buttermilk
  • 1 teaspoon white vinegar
  • 2 teaspoons vanilla extract
  • 1 tablespoon red gel food coloring
  • 3/4 cup powdered sugar, for rolling

Instructions

  1. Whisk the flour, cocoa powder, baking powder, baking soda and salt together in a medium bowl.
  2. In a large bowl, beat the butter, 1 cup of granulated sugar and the brown sugar with a mixer for 2 to 3 minutes, until pale and fluffy.
  3. Beat in the eggs one at a time. Mix in the buttermilk, vinegar, vanilla and red gel coloring until the batter is an even deep red.
  4. Fold the dry ingredients into the wet ingredients with a spatula until a soft, sticky dough forms and no flour streaks remain.
  5. Cover the bowl and chill the dough for at least 1 hour, or up to 24 hours. Cold dough is what lets the coating crack instead of melt.
  6. Heat the oven to 350 degrees F. Line two baking sheets with parchment paper. Put the 1/3 cup granulated sugar in one shallow bowl and the powdered sugar in another.
  7. Scoop the dough into balls of about 1 1/2 tablespoons. Roll each ball first in the granulated sugar, then roll it generously in the powdered sugar until it looks fully white.
  8. Set the balls on the prepared sheets 2 inches apart. Do not flatten them.
  9. Bake for 11 to 12 minutes, one sheet at a time, until the cookies are puffed and deeply cracked, the edges look matte and set, and the centers are still slightly glossy.
  10. Cool the cookies on the pan for 5 minutes, then move them to a wire rack to cool completely.
  • Author: Chef Jordan
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes

Nutrition

  • Serving Size: 1
  • Calories: 165
  • Sugar: 17
  • Sodium: 115
  • Fat: 7
  • Saturated Fat: 4
  • Unsaturated Fat: 2
  • Trans Fat: 0
  • Carbohydrates: 25
  • Fiber: 1
  • Protein: 2
  • Cholesterol: 30

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