Description
Soft and pillowy red velvet crinkle cookies make the BEST holiday treat! With the perfect crackle, these cookies are ideal for gifting. Recipe yields 24 to 26 cookies, enough to enjoy and share!
Ingredients
Cookies
- 2 cups flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1 Tbsp red gel food coloring
- 1 1/2 Tbsp milk
- 3/4 cup white chocolate chips
For Rolling
- 1/2 cup sugar
- 1/2 cup powdered sugar
Instructions
- Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
- Beat butter and sugars in a large mixer bowl at medium speed until creamy. Add eggs one at a time, and beat until combined. Beat in vanilla, lemon juice, and gel food coloring until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Add milk and beat until combined. Fold in white chocolate chips. Cover dough and chill in the refrigerator for at least 4 hours or overnight.
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Place granulated sugar and powdered sugar in separate shallow bowls. Spray hands lightly with nonstick spray to easily roll the dough. Form 1 1/2-inch balls of dough and roll in granulated sugar to coat, then coat generously in powdered sugar. Place two inches apart on prepared baking sheets.
- Bake for 13 to 14 minutes, rotating pans halfway through, until cookies are puffed and cracked, with edges set. Let cookies cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature.
Notes
Lemon juice: Fresh lemon juice acts as an acid to boost the color of the cookies. If you don’t have lemon juice on hand, you can use 1 teaspoon of white vinegar instead.
Red gel food coloring: I use and recommend AmeriColor Super Red Soft Gel Paste
Make Ahead: Roll the dough into balls and freeze on a baking sheet for 1 hour, then transfer to an airtight container in the freezer for up to 2 months. Just before baking, roll the cookie dough in granulated sugar, coat in powered sugar, and bake as directed, adding 1-2 minutes to baking time.
Keywords: Red Velvet, Red Velvet Cookies, Crinkle Cookies, Holiday Cookies