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Red Velvet Crinkle Cookies

Indulge in these soft, chewy Red Velvet Crinkle Cookies, featuring a rich chocolate flavor and a stunning red hue, perfectly dusted with powdered sugar.
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Prep Time 30 minutes
Cook Time 14 minutes
Total Time 44 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 3/4 cup Semisweet Chocolate (melted) Forms the luscious base of the cookie.
  • 1/2 cup Butter (softened) Ensures the cookies remain moist.
  • 1 1/4 cup Brown Sugar Provides a chewy texture and caramel-like sweetness.
  • 2 pieces Eggs Crucial for binding the ingredients.
  • 2 teaspoons Vanilla Extract Enhances the overall flavor.
  • 1 tablespoon Red Food Coloring Gives the cookies their signature red hue.
  • 1/4 cup Unsweetened Cocoa Powder Adds subtle chocolate flavor without overpowering.
  • 1 1/2 cups Flour (all-purpose) Forms the backbone of the cookies.
  • 2 teaspoons Baking Powder Helps the cookies rise.
  • 1/2 teaspoon Salt Balances sweetness and enhances flavors.
For Rolling
  • Powdered Sugar To roll cookie dough into for a snowy exterior.

Method
 

Preparation
  1. Melt the chocolate in a double boiler or microwave, stirring until fully melted. Set aside to cool slightly.
  2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy, about 4 minutes.
  3. Add eggs and vanilla and mix for another minute.
  4. Stir in the melted chocolate and red food coloring until fully combined.
  5. In another bowl, whisk together cocoa powder, flour, baking powder, and salt. Gradually add to wet mixture, mixing gently until just combined.
  6. Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes to 1 hour.
Baking
  1. Preheat oven to 350°F (175°C). Prepare a bowl of powdered sugar.
  2. Once chilled, scoop dough with a tablespoon and roll into balls. Coat each in powdered sugar.
  3. Place on a baking sheet lined with parchment paper, spacing about 2 inches apart.
  4. Bake for 11-14 minutes or until tops begin to crack.
  5. Cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

For best results, ensure butter is at room temperature. Optionally, add a pinch of cinnamon for added flavor. Store cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.