Soft Red Velvet Crinkle (Printable)

Delight in soft, chewy red velvet crinkles with a cocoa hint and crackled sugar coating for festive occasions.

# What You Need:

→ Dry Ingredients

01 - 1 2/3 cups all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon baking soda
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 1/2 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 1/4 cup light brown sugar, packed
09 - 2 large eggs
10 - 1 teaspoon pure vanilla extract
11 - 1 tablespoon red food coloring (liquid or gel)

→ For Rolling

12 - 3/4 cup powdered sugar

# Steps:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy, about 2-3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract and red food coloring until evenly combined.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Do not overmix.
06 - Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour for best crinkle effect and easier handling.
07 - Scoop tablespoon-sized portions of dough and roll into balls. Generously coat each ball in powdered sugar.
08 - Place balls 2 inches apart on the prepared baking sheets.
09 - Bake for 11-12 minutes, until cookies are puffed and the tops crackle, but centers are still soft.
10 - Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Hints:

01 -
  • That magical moment when the powdered sugar cracks open to reveal the shocking red underneath feels like pulling off a surprise party trick
  • They stay incredibly soft for days, unlike other cookies that turn into hockey pucks after 24 hours
02 -
  • Chilling the dough is non-negotiable, because warm dough spreads too much and you lose those dramatic cracks
  • The powdered sugar coating needs to be thick, almost completely covering the red dough, or the contrast will not be as striking
03 -
  • Add half a teaspoon of espresso powder to the dry ingredients to deepen the chocolate flavor without making them taste like coffee
  • If your dough feels too sticky to handle after chilling, dust your hands with a little powdered sugar before rolling

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