I am a little obsessed with red velvet anything. I love the color and tangy, chocolate flavor. The white vinegar and buttermilk give it such incredible texture and depth too. So as part of my holiday baking bonanza I decided to whip up some classic red velvet crinkle cookies. They were a really simple addition to the bonanza and so festive too!
After about 12-13 minutes in the oven, the cookies were ever so slightly gooey in the center and had that lovely crinkle on top. I was so happy with them and couldn’t wait to pack them up for giving! Hope you all love them too and enjoy them for the holidays. xoxo
These red velvet crinkle cookies are so festive and gorgeously chocolatey for the holiday table and giving as yummy gifts!
- 2 3/4 cups all-purpose flour
- 1/4 cup cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks butter softened to room temperature
- 3/4 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 tablespoons buttermilk
- 2 whole eggs
- 1 1/2 teaspoons white vinegar
- 1 1/2 teaspoons red food coloring
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
First whisk the flour, cocoa powder, baking powder, baking soda and salt together in a medium bowl. Set it aside. Then set up a stand mixer with the paddle attachment and combine the butter, brown sugar and granulated sugar in its bowl. Beat them together until fluffy. Pour in the buttermilk, followed by the eggs, white vinegar, red food coloring and vanilla. Finally, turn the speed to low and slowly add in the dry ingredients until you have a lovely dough. Cover the bowl and chill the dough in the refrigerator for at least 2-3 hours.
When the time is up, pre-heat the oven to 325 and line two sheet trays with silicone mats or parchment. Get the powdered sugar into a bowl. Use a 1.5 inch cookie scoop to get perfect mounds of the dough and coat each of them in the powdered sugar before lining them up on the cookie sheet. The first two sheets will accommodate half of the dough, so put the rest back in the refrigerator while you bake the first batch for about 12-13 minutes. Let them cool, move them to cooling racks and repeat the process with the remaining dough. Store in airtight containers and enjoy!!