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Red Velvet Crinkle Cookies for Christmas

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4 from 59 reviews

These Red Velvet Crinkle Cookies are soft, moist, and richly chocolatey with a festive red hue. Rolled in powdered sugar, they develop a beautiful crackled surface during baking, making them a delightful addition to any Christmas cookie tray. Perfectly sweet with a slight hint of cocoa, these cookies are sure to be a holiday favorite.

Ingredients

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Cookie Dough

  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tbsp milk
  • 1 tsp vanilla extract
  • 1 tbsp cocoa powder
  • 1 tsp red food coloring
  • 1 ¼ cups all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp salt

Coating

  • Powdered sugar for rolling

Instructions

  1. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter together with granulated sugar until the mixture is light and fluffy. This step incorporates air for a tender cookie texture.
  2. Add Wet Ingredients: Mix in the egg, milk, vanilla extract, cocoa powder, and red food coloring until the batter is smooth and uniformly colored.
  3. Combine Dry Ingredients: Sift together the all-purpose flour, baking powder, and salt. Gradually add these to the wet mixture and stir until fully incorporated to form a soft dough.
  4. Chill Dough: Cover the dough and refrigerate for 30 minutes. Chilling helps the dough firm up for easier handling and prevents excessive spreading during baking.
  5. Roll and Coat: Preheat the oven to 350°F (175°C). Shape the chilled dough into small balls, about 1 inch in diameter. Thoroughly roll each ball in powdered sugar, coating them generously to achieve the signature crackled effect.
  6. Bake: Place the sugar-coated dough balls onto a parchment-lined baking sheet, spaced about 2 inches apart. Bake in the preheated oven for 10 to 12 minutes until the cookies have spread and the crackled surface is set but the centers remain soft.
  7. Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.

Notes

  • Use gel-based red food coloring for a more vibrant color without affecting dough consistency.
  • For softer cookies, avoid overbaking; remove them when the edges are set but centers still look slightly underbaked.
  • Chilling the dough is important to prevent cookies from spreading too much.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • For a dairy-free version, substitute butter and milk with vegan alternatives.

Find it online: https://yumfoodusa.com/red-velvet-crinkle-cookies-for-christmas/