Save It A delightful combination of classic red velvet flavor and chewy chocolate crinkle cookies, perfect for holidays or any special treat.
I tested these cookies for our annual holiday bake sale and every batch disappeared instantly. The chewy texture and rich cocoa flavor make them a favorite for both kids and adults.
Ingredients
- All-purpose flour: 1 2/3 cups (210 g)
- Unsweetened cocoa powder: 1/4 cup (20 g)
- Baking powder: 1 1/2 teaspoons
- Baking soda: 1/4 teaspoon
- Salt: 1/4 teaspoon
- Unsalted butter, softened: 1/2 cup (115 g)
- Granulated sugar: 1 cup (200 g) + 1/4 cup (30 g) for rolling
- Eggs, room temperature: 2 large
- Vanilla extract: 1 teaspoon
- White vinegar: 1 teaspoon
- Red food coloring: 1 tablespoon (liquid or gel)
- Powdered sugar: 1/2 cup (60 g) for rolling
Instructions
- Mix the dry ingredients:
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Cream the butter & sugar:
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add wet ingredients:
- Beat in the eggs one at a time, mixing well after each addition. Add vanilla extract, vinegar, and red food coloring. Mix until fully combined.
- Combine dry & wet ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Chill the dough:
- Cover the dough and refrigerate for at least 30 minutes, or until firm enough to handle.
- Preheat oven & prepare pans:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Shape the cookies:
- Scoop tablespoon-sized portions of chilled dough and roll into balls.
- Coat with sugars:
- Roll each ball first in granulated sugar, then generously in powdered sugar to coat.
- Bake:
- Place coated dough balls 2 inches apart on prepared baking sheets. Bake for 11-13 minutes, or until the cookies are puffed and the surface is cracked, but centers are still soft.
- Cool:
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Save It My kids love helping roll the dough in sugar and watching the cookies crackle as they bake. They always ask for these on birthdays and special occasions.
Required Tools
For best results use mixing bowls, an electric mixer or whisk, measuring cups & spoons, parchment paper, baking sheets, and a wire cooling rack.
Allergen Information
Contains wheat & gluten, eggs, and milk (butter). May have traces of nuts if processed in facilities handling nuts. Always check ingredient labels if you have allergies.
Nutritional Information
Per cookie: 110 calories, 4 g fat, 17 g carbohydrates, 1 g protein.
Save It Enjoy these cookies fresh out of the oven for a soft center and crisp outside. They brighten up any dessert table!
Recipe FAQs
- → How do I achieve the crinkled surface on these treats?
Rolling chilled dough balls first in granulated sugar and then powdered sugar before baking helps create the crackled, crinkled appearance on the surface.
- → Can I prepare the dough in advance?
Yes, chilling the dough for at least 30 minutes is essential, and you can refrigerate it longer before baking to deepen flavors and improve texture.
- → What causes the vibrant red color in these treats?
The red hue comes from the addition of red food coloring, ideally gel-based for a more vivid shade without affecting the texture.
- → Are these suitable for vegetarians?
Yes, the ingredients used, such as eggs and dairy, comply with vegetarian dietary preferences.
- → How can I enhance the chocolate flavor further?
Folding in chocolate chips into the dough before chilling adds extra bursts of chocolate throughout each bite.
- → What storage method keeps these treats fresh?
Storing the baked treats in an airtight container at room temperature maintains their freshness for up to five days.