Red Velvet Crinkle Cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 24 cookies
A delicious red cookie dough is rolled into powdered sugar to create these puffy, moist, Red Velvet Crinkle Cookies – the red and white lends itself well to holiday baking!
- 3 cups all purpose flour
- 1/4 cup cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/3 teaspoon salt
- 3/4 cup butter, softened
- 1 1/2 cups sugar
- 3 large eggs
- 2 tablespoons milk
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
- 1 cup confectioner's sugar
- 1 red food colouring (use enough to get a deep, dark, red colour)
Preheat oven to 350 degrees. Prepare a baking sheet by lining it with a silicone baking mat or with parchment paper.
Using a stand mixer, beat together the butter and sugar until the mixture turns a pale yellow colour and becomes light and fluffy.
Add the eggs, milk, vanilla, and food colouring. Mix until very well incorporated.
In a separate mixing bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add the sifted ingredients to the wet ingredients, and with the mixer on the lowest speed, allow the mixture to just combine. Do not over mix!
Remove the bowl from the mixer, scrape down the paddle, and with a wooden spoon or spatula, mix in the chocolate chips.
Place the confectioner’s sugar in a wide, shallow bowl. You’ll need room to roll the cookie dough around once you’ve formed them into balls.
Using a small cookie scoop, so that each ball is even in size, scoop up the cookie dough, roll into a uniform ball, and roll the ball into the confectioner’s sugar to completely coat.
Place the sugar coated ball on the cookie sheet and bake the cookie for 12 minutes. Remove from oven and transfer the cookie to a cooling rack to cool.
Calories: 229kcal | Carbohydrates: 34g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 111mg | Potassium: 97mg | Fiber: 0g | Sugar: 21g | Vitamin A: 4.3% | Vitamin C: 0% | Calcium: 3.9% | Iron: 5.6%