Description
These fudgy red velvet crinkle Christmas cookies are soft, slightly chewy, and festive, revealing a rich cocoa flavor and a tender, fudgy center.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar for coating
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, cream softened butter and granulated sugar until light and fluffy. Add egg, red food coloring, and vanilla extract, mixing until smooth.
- Gradually add dry ingredients to wet ingredients and stir until just combined. Cover dough and chill in the refrigerator for about 30 minutes.
- Once chilled, scoop tablespoon-sized portions and roll into balls, then coat in powdered sugar. Arrange on the baking sheet and bake for 10-12 minutes, until edges are set and tops are slightly glossy.
- Cool on the baking sheet for 3-5 minutes, then transfer to a wire rack to cool completely.
Notes
Chill dough for better handling and to prevent spreading. Store in an airtight container for up to 3 days at room temperature or freeze for longer storage.
- Prep Time: 40
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 11g
- Sodium: 65mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg