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Red velvet crinkle cookies with bright red cracks under white powdered sugar, piled on a white plate with a mug of cocoa

Red Velvet Crinkle Cookies

Soft, chewy from-scratch red velvet cookies with a hint of cocoa and buttermilk tang, rolled in two sugars for bright white crinkled tops.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling 1 hour
Total Time 1 hour 32 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 98
Ingredients Method Notes

Ingredients
  

Cookie dough
  • 1 3/4 cups all-purpose flour spooned and leveled (220 g)
  • 3 tablespoons natural unsweetened cocoa powder (15 g)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/2 cup unsalted butter softened (113 g)
  • 1 cup granulated sugar (200 g)
  • 1 large egg room temperature
  • 2 tablespoons buttermilk (30 ml)
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon red gel food coloring or to taste
For rolling
  • 1/2 cup granulated sugar (100 g)
  • 3/4 cup powdered sugar (90 g)

Method
 

Make the dough
  1. Whisk the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl.
  2. Beat the butter and 1 cup granulated sugar for 2 to 3 minutes until pale and fluffy.
  3. Beat in the egg, buttermilk, vanilla and red gel coloring until smooth and evenly colored.
  4. Add the dry ingredients on low speed just until combined.
  5. Cover and refrigerate for at least 1 hour or up to 2 days.
Roll and bake
  1. Heat the oven to 350°F (175°C) and line baking sheets with parchment.
  2. Scoop 1-tablespoon portions and roll into balls. Roll each ball in granulated sugar, then coat thickly in powdered sugar.
  3. Place 2 inches apart and bake one sheet at a time for 10 to 12 minutes, until cracked on top with set edges and soft-looking centers.
  4. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Color: Gel coloring brands vary in strength. Add it gradually until the dough is a shade darker than you want the baked cookies.
Storage: Airtight at room temperature for up to 5 days. Freeze baked cookies or uncoated dough balls for up to 3 months.
Nutrition is an estimate per cookie, including the sugar coating.