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Soft Chewy Red Velvet Crinkle Cookies

soft chewy red velvet crinkle cookies - featured image
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These soft chewy red velvet crinkle cookies feature a crisp, sugary exterior and a tender, cake-like center. They are easy to make, require simple ingredients, and are perfect for holiday gatherings or everyday snacking.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 2 1/2 cups (315g) all-purpose flour
  • 2 tablespoons (10g) unsweetened natural cocoa powder
  • 1/2 teaspoon baking soda
  • 1–2 tablespoons red food coloring (gel preferred)
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1/2 cup (100g) granulated sugar (for rolling)

Instructions

  1. Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper.
  2. In a large mixing bowl, combine softened butter, vegetable oil, and 1 cup granulated sugar. Beat on medium speed for 3-4 minutes until light and fluffy.
  3. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and red food coloring until smooth and vibrant.
  4. In a separate medium bowl, whisk together flour, cocoa powder, baking soda, cream of tartar, and salt.
  5. Gradually add dry ingredients to wet ingredients on low speed, mixing just until flour disappears. Do not overmix.
  6. Cover dough and refrigerate for at least 1 hour (or up to 24 hours) to firm up.
  7. Remove dough from fridge and let sit for 10 minutes. Scoop into 1.5-inch balls.
  8. Roll each dough ball in the remaining 1/2 cup granulated sugar until fully coated.
  9. Place sugared dough balls on prepared baking sheets, leaving 2 inches of space between them.
  10. Bake for 10-12 minutes until edges are set and slightly crisp, but centers still look soft.
  11. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Chilling the dough is crucial for preventing excessive spreading and achieving the crinkle effect. If in a rush, freeze dough balls for 30 minutes. Do not overbake; cookies will continue to cook on the hot sheet. For dairy-free, swap butter for vegan butter and oil for coconut oil. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum.

Nutrition

Keywords: red velvet cookies, crinkle cookies, holiday baking, soft cookies, easy dessert, chocolate cookies, festive treats

Find it online: https://bitesienna.com/soft-chewy-red-velvet-crinkle-cookies-easy-holiday-recipe/