red velvet crinkle cookies
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Valentine’s Day is just around the corner, and these red velvet crinkle cookies are the perfect way to celebrate
As I sit and look at my calendar, I cannot believe January is on its way out. After the non-stop action of December, January usually seems to drag on. Our weather has been absolutely horrid. Rain day after day, and the winds have been insane. I know before long I’ll be complaining about the constant sun and extreme heat, but this rain is really starting to get old. We have been dying to get outside to get the yard ready for garden season and a batch of new chicks. Hopefully we’ll have a couple of dry days this week.
Even with the dark and rainy days, January has flown by. I am looking forward to February’s arrival and with it Valentine’s Day. Not that I ever need an excuse to make red velvet crinkle cookies. I love pretty much everything red velvet, and crinkle cookies are always a good idea if you ask me.
These red velvet crinkle cookies are the perfect way to celebrate Valentine’s Day, or simply celebrate the end of January and the fact that spring is on its way. Sooner rather than later I hope.
- 1 1/4 cup flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups brown sugar
- 3 eggs
- 4 Tbsp butter, softened
- 1 tsp vanilla
- 1-3 tsp red food coloring
- 1/2 cup sugar
- 1/2 cup powdered sugar
- preheat oven to 325 degrees
- line baking sheets with parchment or silpat mats
- whisk together the flour, cocoa, baking powder, baking soda, and salt
- in another bowl whisk together the brown sugar, eggs, butter, and vanilla, and coloring (I used 1 tsp - use more if you want a brighter red color)
- fold in the flour until completely incorporated
- scoop dough (about 2 Tbsp size balls) and roll into balls
- roll each ball in the sugar, and then the powdered sugar
- place balls on prepared baking sheets, and bake 12 minutes
- cool on baking sheets 5 minutes, and them move to rack to complete cooling
I started with my favorite crinkle cookies recipe as the base, reducing the cocoa powder and increasing the flour. Using melted butter created a cookie dough that was too soft to roll in sugar, unless you chill it first. I preferred the cookies made with softened butter in place of the melted butter. But you could make them both ways, just make sure to chill your dough for at least 30 minutes before rolling.
If you want a bright and vibrant red, you’ll want to use a gel food coloring, I love Wilton. I used all natural food coloring for these, and while not bright red, I was still very happy with the color.
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