Red Velvet Crinkle Cookies
150kcal
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 1 cup sugar
- 0.25 cup cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 1 cup vegetable oil Can be substituted with coconut oil.
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 cup powdered sugar For rolling the cookie balls.
Method
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- In another bowl, mix together the vegetable oil, eggs, vanilla extract, and red food coloring until fully combined.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. The dough should be thick and a little sticky.
- Chill the dough for at least 30 minutes in the refrigerator to make it easier to handle.
- Once chilled, scoop tablespoon-sized balls of dough and roll them in powdered sugar until fully coated.
- Place the cookie balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake for 10-12 minutes or until the edges are set but the centers remain soft. Be careful not to overbake!
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition
Serving1gCalories150kcalCarbohydrates20gProtein2gFat7gSaturated Fat1gSodium150mgFiber1gSugar10g
Notes
Store cookies in an airtight container at room temperature for up to a week. For a variation, add white or semisweet chocolate chips or chopped nuts to the dough.