Red Velvet Crinkle Cookies Recipe
Red Velvet Crinkle Cookies- Soft pillowed chewy centers with beautiful, powdered sugar cracks creating the perfect festive cookie.
Ingredients
- 4 tablespoon Unsalted Butter Room Temp
- ¼ cup Oil
- 1 cup Light Brown Sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 4 drops Red Food Gel Coloring
- 1 ¾ cup All Purpose Flour
- 2 tablespoon Cocoa Powder
- 1 teaspoon Baking Powder
- ½ tsp Baking Soda
- ½ teaspoon Salt
- 1 tablespoon Milk
Rolling
- ½ cup Powdered Sugar
- ½ cup Granulated Sugar
Instructions
- In a large bowl cream together the softened butter and oil and then add in the brown sugar until smooth and creamy.
- Add the egg, vanilla extract and red food gel. The wet mixture will look a vibrant red, but the cocoa powder will darken the color. You need to add more food coloring at the end if desired.
- In a separate bowl add in all the dry ingredients and sift to make sure there aren't any cocoa clumps. Add the flour mixture to the egg mixture and mix until just combined, and then add in the milk.
- In a small bowl pour the granulated sugar. And then with a shallow bowl or plate add in the confectioners' sugar.
- Using a medium cookie scoop drop the cookie balls into the sugar mixture first making sure it's fully coated and then roll into the powdered sugar. Line a baking tray with parchment paper line 6 in a tray to give the cookies enough space to spread. Bake at 350 for 8 minutes.
- Allow the cookies to cool for 5 minutes before transferring to a wire rack.
- Red Velvet Crinkle Cookies are best stored at room temperature in an airtight container for up to 3 days.
- Enjoy!
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