Red Velvet Crinkle Cookies
120kcal
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup cocoa powder Natural cocoa works fine.
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup vegetable oil Can be substituted with melted butter for richer flavor.
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring Can be omitted for a classic chocolate cookie.
Coating
- Powdered sugar for rolling Use generously for strong crinkle contrast.
Method
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In another bowl, mix the sugar and vegetable oil until combined. Add the eggs, vanilla extract, and red food coloring, and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Chill the dough in the refrigerator for at least 30 minutes.
Baking
- Scoop tablespoon-sized balls of dough and roll them in powdered sugar.
- Place on a baking sheet lined with parchment paper about 2 inches apart.
- Bake for 10-12 minutes, until the edges are set and the centers look slightly underbaked.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For best results, chill the dough well to maintain the shape. Do not overbake; cookies should be soft in the center.