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To make your Red Velvet Crinkle Cookies, gather these simple ingredients. Each one adds to the rich flavor and soft texture. - 1 ½ cups all-purpose flour - 1 tablespoon cocoa powder - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - 1 cup granulated sugar - ½ cup vegetable oil - 1 large egg - 1 teaspoon vanilla extract - 1 tablespoon red food coloring - ¼ cup powdered sugar (for dusting) These ingredients work together to create the perfect balance of sweet and rich flavors. The red food coloring gives these cookies their signature hue. Cocoa powder adds a hint of chocolate, making them even more delightful. When you mix the dry ingredients, combine them well. This step ensures the baking powder and baking soda distribute evenly. Feel free to experiment! You can adjust the amount of cocoa powder for a deeper chocolate taste. If you want, use less sugar too. For a more personal touch, consider adding nuts or chocolate chips. You can find the full recipe to guide you through each step with ease. Enjoy baking! - Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. - In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set this mix aside for later. - In a large bowl, mix the granulated sugar and vegetable oil. Stir well until they blend. - Beat in the egg and vanilla extract until the mixture is smooth and creamy. - Add the red food coloring, mixing until the color is even throughout. - Gradually fold the dry ingredients into the wet mixture. Mix until just combined. Be careful not to overmix; the dough should be thick. - Chill the dough in the fridge for about 30 minutes to help it firm up. - Once chilled, scoop tablespoon-sized portions and roll them into balls. - Roll each ball in powdered sugar to coat them well. - Place the cookies on the prepared baking sheet, spaced about 2 inches apart. - Bake for 10-12 minutes, or until the edges are set and the tops crack slightly. - Let them cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. For the full recipe, check out the detailed instructions above. To make great red velvet crinkle cookies, chilling the dough is key. This step firms up the dough and helps the cookies hold their shape. If you skip this, your cookies may spread too much while baking. Aim to chill the dough for at least 30 minutes. Mixing your ingredients properly also matters. Start by mixing the wet ingredients first. Make sure the sugar and oil are blended well. Then, fold in the dry ingredients gently. Overmixing can lead to tough cookies, so mix just until you see no dry flour. Oven temperature can change your cookie game. Always preheat your oven to 350°F (175°C) to ensure even baking. An oven thermometer can help you check if your oven is accurate. To check for doneness, look for slight cracks on top and set edges. You want the centers soft but not doughy. Let them cool on the baking sheet for 5 minutes before moving them. This helps them firm up a bit more. For serving, a simple plate works well. You can dust extra powdered sugar on top for a pretty look. Stack the cookies high for an eye-catching display. Pair these cookies with a glass of cold milk or hot cocoa. If you want something extra special, serve them with a scoop of vanilla ice cream. This will take your dessert to the next level and add a fun twist. {{image_2}} You can make chocolate chip red velvet crinkle cookies for a fun twist. Just add half a cup of chocolate chips to the dough before chilling. This gives you a rich, sweet contrast with the red velvet flavor. You can also try cream cheese filling options. Just make small balls of cream cheese and place them in the center of your dough balls. Then, wrap the dough around the filling. This adds a creamy surprise in every bite. For gluten-free red velvet crinkle cookies, use a gluten-free flour blend instead of all-purpose flour. Make sure it has a good balance of starches and proteins. This helps keep the texture light and fluffy. You can also make vegan adaptations. Swap the egg for a flax egg or unsweetened applesauce. Use a plant-based oil like coconut or avocado oil. This way, everyone can enjoy these cookies. Make your cookies festive by adding colorful sprinkles or holiday-themed decorations. You can use green or white food coloring in the dough for fun seasonal colors. These cookies are perfect for special occasions like Valentine’s Day or Christmas. They look great on any dessert table and taste amazing too. You can even package them as gifts for friends and family. For the full recipe, check out the instructions above. To keep your Red Velvet Crinkle Cookies fresh, store them in an airtight container. This helps lock in moisture and keeps them soft. You can layer parchment paper between cookies to prevent sticking. If you have a lot, use a larger container or multiple smaller ones. You can freeze unbaked dough balls for later use. Just shape the dough into balls, then place them on a baking sheet. Freeze the sheet for about an hour, then transfer the balls into a freezer bag. When you're ready to bake, thaw them in the fridge overnight. Bake them as you would fresh dough, adding a minute or two if needed. At room temperature, these cookies last about 1 week. Keep them in a cool, dry place. If they start to look dull or dry, they may be past their prime. Signs of spoilage include a hard texture or an off smell. Enjoy them while they're fresh for the best taste! What can I substitute for vegetable oil? You can use melted butter or coconut oil instead of vegetable oil. Both will add a rich flavor. Just use the same amount. Can I use less sugar in red velvet crinkle cookies? Yes, you can reduce the sugar. Try cutting it by a quarter cup. The cookies will still taste good, but they will be less sweet. How do I fix cookies that spread too much? If your cookies spread too much, try chilling the dough longer. This helps the fat firm up. You can also add a bit more flour to thicken the dough. Can I make the dough ahead of time? Absolutely! You can make the dough and store it in the fridge for up to three days. Just remember to let it sit at room temperature for a few minutes before you roll it out. Is red food coloring necessary? Red food coloring gives these cookies their signature look. If you skip it, the cookies will not have the same vibrant color. However, they will still taste great. Can I use natural food coloring instead of synthetic? Yes! You can use natural food coloring if you prefer. Be aware that natural options might not be as bright as synthetic ones. You may need to adjust the amount you use for the best results. For the full recipe, check out the details above! Making red velvet crinkle cookies is fun and rewarding. We covered all the key steps, from ingredients to baking tips. Remember to chill your dough for the best texture. Don’t forget to explore flavor variations and holiday themes. Proper storage keeps them fresh for longer. Follow these tips, and you'll impress everyone with your cookies. Baking can be simple and enjoyable. Now, get in the kitchen and start baking!

Red Velvet Crinkle Cookies

Indulge in the delight of Red Velvet Crinkle Cookies with this easy recipe that will wow your taste buds! These soft and chewy cookies are vibrant red, perfect for any celebration. Made with simple ingredients like flour, cocoa powder, and a splash of red food coloring, they’re a treat everyone will love.
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Ingredients
  

1 ½ cups all-purpose flour

1 tablespoon cocoa powder

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup granulated sugar

½ cup vegetable oil

1 large egg

1 teaspoon vanilla extract

1 tablespoon red food coloring

¼ cup powdered sugar (for dusting)

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

      In a large bowl, combine the granulated sugar and vegetable oil. Stir until well combined.

        Beat in the egg and vanilla extract until smooth.

          Add the red food coloring and mix until the color is evenly distributed.

            Gradually fold in the dry ingredients into the wet mixture until just combined. Be careful not to overmix; the dough will be thick.

              Refrigerate the dough for about 30 minutes to help it firm up.

                Once chilled, scoop tablespoon-sized portions of the dough and roll them into balls.

                  Roll each ball in powdered sugar to coat generously.

                    Place the cookies on the prepared baking sheet, spacing them about 2 inches apart.

                      Bake for 10-12 minutes, or until the edges are set and the tops have cracked slightly.

                        Allow cooling on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                          Prep Time: 30 mins | Total Time: 1 hr | Servings: 24 cookies