Red velvet crinkle cookies taste like the cake and are dusted with confectioners’ sugar. The deep red hue is perfect for the holidays!
Cookie season is here and there is one cookie you must make—red velvet crinkle cookies. The deep red hue and white confectioners’ sugar makes the cookies extra festive. Not to mention they taste delicious!
Cookies are always my favorite dessert to bake, but that is especially true around the holidays. It doesn’t take long to whip up a batch up cookies and have them ready to go at a moment’s notice. And with the holiday season being so busy, everyone needs a cookie at the ready!
Red velvet crinkle cookies are perfect for Christmas time. These cookies are easy to make from scratch, and they’re color coordinated (just like Santa’s suit!). All you need are your ingredients, some bowls and the Hamilton Beach ErgoMix™ Hand Mixer and you’re ready to bake!
The ErgoMix™ Hand Mixer is great for holiday bake-a-thons. The completely redesigned body is an ideal blend of comfort and control, alleviating the wrist fatigue some experience while using mixers. The position of the handle allows you to keep your elbow lowered and your wrist in a neutral position, making for a less strenuous mixing experience.
The dough for this cookie comes together nicely with the Hamilton Beach mixer. Just a few minutes of mixing and you get that signature red velvet color, but in cookie dough form. The dough needs to be chilled and rolled in confectioners’ sugar to get the crinkle appearance these cookies are known for. Then when the cookies bake, little cracks of red velvet shine through!
The red velvet chewiness and sugarcoated sweetness makes these cookies perfection. Whether you’re going to a cookie swap, holiday party or having a Christmas movie marathon, red velvet crinkle cookies are a must this time of the year!
Red Velvet Crinkle Cookies
- 1 3⁄4 cups (218 g) all-purpose flour
- 1⁄4 cup (25 g) unsweetened cocoa powder
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup (113 g or 1 stick) unsalted butter, room temperature
- 1 cup (200 g) sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon distilled white vinegar
- 1 1⁄2 teaspoons red food coloring
- 3⁄4 cup (150 g) confectioners’ sugar, sifted
- In a medium bowl, whisk together flour, cocoa powder, baking powder and salt. Set aside.
- In a large bowl using the Hamilton Beach ErgoMix Hand Mixer, combine butter and sugar until light and fluffy, about 3 to 4 minutes. Add eggs one at a time, mixing well after each addition.
- Add vanilla, vinegar and red food coloring, and mix until combined, about 1 minute scraping down the sides as necessary.
- With the mixer on low, slowly add the flour cocoa mixture. Mix just until combined.
- Cover dough with plastic wrap and chill for 1 hour.
- Preheat oven to 350° F. Line a baking sheet with parchment paper.
- Shape the dough into 1-inch balls and place on prepared baking sheet about 1 1⁄2 inches apart. Once the baking sheet is full, roll the balls in confectioners’ sugar and place back on the baking sheet.
- Bake cookies for 10 to 12 minutes, or until the edges are set and the cookies look cracked. Allow to cool on baking sheet for 5 minutes then transfer to wire rack to cool completely.
Store in an airtight container at room temperature for up to 1 week. Dough can be stored in the fridge for up to 3 days or in the freezer for up to a month. Allow frozen dough to defrost in the refrigerator before forming into balls and baking.