Red Velvet Crinkle Cookies
Delightful and visually stunning cookies bursting with flavor, perfect for every occasion.
Ingrédients
Dry Ingredients
- 2.5 cups all-purpose flour Substitute with gluten-free flour for a gluten-free option.
- 1 cup granulated sugar Coconut sugar can be used for a lower-glycemic index.
- 0.5 cup unsweetened cocoa powder Ensure quality for the best flavor.
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 0.5 cup vegetable oil Can be replaced with melted coconut oil or unsweetened applesauce.
- 2 large eggs Use flaxseed meal mixed with water as a vegan alternative.
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
Coating
- powdered sugar For rolling the cookie dough balls.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a large bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix the wet ingredients: vegetable oil, eggs, vanilla extract, and red food coloring until well combined.
- Gradually add the wet mixture into the dry mixture and stir gently until just combined.
Chilling and Baking
- Cover the dough with plastic wrap and place it in the refrigerator for about 30 minutes.
- Scoop tablespoon-sized amounts of dough and roll them into balls.
- Roll each ball in powdered sugar until fully coated.
- Place the cookies on the lined baking sheets, 2 inches apart, and bake for about 10-12 minutes.
- Let the cookies cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
Serving and Storage
- Enjoy the cookies fresh or store them in an airtight container at room temperature for 5-7 days.
- For longer storage, freeze the cookies. They can be kept for up to three months.
Notes
Tips include using quality ingredients, chilling the dough, and avoiding overmixing for better texture. Variations include adding chocolate chips or using different flavoring extracts.