Small Batch Red Velvet Crinkle Cookies
These small batch red velvet crinkle cookies are chewy and unmistakably pretty. Dutch cocoa and brown sugar give the red-tinted dough its fudgy texture and deep flavor, while a quick chill helps the cookies hold their shape. A roll in granulated sugar, then powdered sugar before a short 10-minute bake, creates the classic crackled finish.
Servings: 14 Cookies
Calories: 112kcal
Equipment
Ingredients
Red Velvet Cookies
- 1 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder, Dutch process
- ½ teaspoon baking soda
- ⅛ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup unsalted butter, room temperature
- 6 tablespoons brown sugar, light or dark
- 2 tablespoons organic cane sugar or granulated sugar; plus more for rolling
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon red food coloring
- ½ cup powdered sugar to roll the cookies
Instructions
- Line 2 baking sheets with a piece of parchment paper.
- In a small mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Pro Tip - Set a fine mesh strainer over the bowl and sift the cocoa powder over the flour to remove lumps.1 cup all-purpose flour, 2 tablespoons unsweetened cocoa powder, Dutch process, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/8 teaspoon baking powder
- Add the butter and both sugars to the 3-quart mixing bowl of a stand mixer (or medium mixing bowl to use a hand mixer). Beat on high speed until fluffy and creamy. Add the egg and vanilla. Beat on medium-high speed until smooth and creamy.1/4 cup unsalted butter, room temperature, 6 tablespoons brown sugar, light or dark, 2 tablespoons organic cane sugar, 1 large egg, 1 teaspoon vanilla extract
- Sprinkle half of the dry ingredients over the wet. Mix on low to just combine. Then add the food coloring along with the remainder of the dry ingredients. Mix until well combined and no dry streaks remain. For a deeper shade of red, add more food coloring, a couple drops at a time.1/2 teaspoon red food coloring
- Use a medium cookie scoop to scoop 14 cookies and place on the baking sheets – 7 on each. Cover the pans and refrigerate for at least 1 hour, or overnight.
- While the dough is chilling, preheat the oven to 350F degrees and adjust the oven rack to the middle position.
- Add 2 to 3 tablespoons of granulated sugar to a small shallow bowl. In another shallow bowl, add the powdered sugar.1/2 cup powdered sugar
- Remove the cookies from the fridge. Roll each first through the granulated sugar, then generously through the powdered sugar. Place the cookies at least 2 inches apart on the baking sheets (again, 7 on each sheet). One baking sheet at a time (refrigerate the other while the first batch bakes), bake for 9 to 10 minutes or until the edges of the cookies are set, and the tops are crinkled - the centers will still look soft. Note - The cookies may not start to crinkle until the last couple minutes of baking.
- Cool the cookies on the baking sheet set on a wire cooling rack for 5 minutes. Then transfer to the wire rack to cool completely. The cookies can be covered and stored at room temperature for up to 7 days.
Notes
- Serving Size - This is a small batch cookie recipe that can be doubled.
- Yield - The number of cookies you yield from the recipe will depend on the size cookie scoop you use.
- Mixer For Small Batch Cookies - A 3-quart mixing bowl for your standard mixer is ideal for making small batch cookies so the dough mixes more effectively. Plus, the small bowl works on the standard KitchenAid mixer and standard attachments.
- Cocoa Powder - I like to use Dutch process cocoa for a bold, less acidic flavor. However, natural cocoa powder will work in this recipe.
- Food Coloring - I like to use gel food color for a more saturated color.
- Chocolate Chips (Optional) - Add 1/4 cup of chocolate chips to give the cookies texture and more chocolate flavor.
- Baking - I recommend baking the cookies one cookie sheet at a time to avoid opening the oven and losing heat to rotate the pans.
- Make Ahead - The dough can be made and refrigerated for up to 3 days.
- Freezing The Dough - Chill the dough as instructed, scoop into cookie balls, and place in a freezer bag. Freeze for up to 3 months and thaw in the fridge before rolling through the sugars and baking.
- Freezing Baked Cookies - Place completely cool cookies in a freezer bag and freeze for up to 3 months. Thaw at room temperature.
Nutrition
Calories: 112kcal | Carbohydrates: 18g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 92mg | Potassium: 34mg | Fiber: 1g | Sugar: 11g | Vitamin A: 121IU | Calcium: 12mg | Iron: 1mg