Christmas Red Velvet Crinkle Cookies
The holiday season invites warmth and coziness, and what better way to celebrate than with a batch of Christmas Red Velvet Crinkle Cookies? Picture the delightful moment when the sweet aroma of tender cookies wafts through your home, wrapped in the rich, velvety scent of cocoa and vanilla. When you crack open one of these beauties, you’re greeted by the soft texture and the tantalizing contrast of deep red dough and soft, snowy powdered sugar coating. It’s a treat that instantly captures the essence of Christmas, making every bite feel like a warm hug!
Table of Contents
Growing up, nothing was quite as magical as the smell of cookies baking on a chilly December afternoon. My mother would often whip up batches of cookies to share with family and friends, each bite woven with laughter and stories. These Christmas Red Velvet Crinkle Cookies have since become one of my festive favorites, embodying the spirit of togetherness and celebration. I can’t wait for you to make them, adding a splash of festivity to your holiday gatherings. Let’s get baking!
Why You’ll Love This Recipe
- Simple & Quick: In just about 15 minutes of prep and 12 minutes of baking, you can have a beautiful batch ready to impress.
- Irresistible Flavor: These cookies blend the richness of red velvet with the sweetness of cocoa, leaving you wanting more with their soft, chewy texture.
- Eye-Catching Appeal: With their vibrant red color and distinctive crinkle, they’re sure to grab attention on any dessert table.
- Flexible Serving: Perfect for holiday parties, gifts, or enjoying with a cozy cup of cocoa.
- Diet-Friendly Options: Easily adaptable for gluten-free or dairy-free diets without compromising on flavor!
Ingredients You’ll Need
- 1 1/2 cups all-purpose flour: This forms the base of your cookie, creating that soft and chewy texture. You can substitute it with gluten-free flour if desired.
- 1/2 cup unsweetened cocoa powder: Adds a rich chocolaty flavor to balance the sweetness. Ensure it’s unsweetened for the best results.
- 1 tsp baking powder: This helps the cookies rise and gives them that delightful, crinkly texture.
- 1/4 tsp salt: Just a touch enhances the sweetness and flavor depth.
- 1/2 cup unsalted butter, softened: Provides a rich creaminess that makes the cookies tender. If you need a dairy-free version, use coconut oil or dairy-free butter.
- 1 cup granulated sugar: Sweetens the cookies and contributes to the lovely crinkle effect when coated in powdered sugar.
- 2 large eggs: Binds the ingredients together and prevents crumbling. Ensure they are at room temperature for better incorporation.
- 1 tsp vanilla extract: Adds a comforting warmth and flavor to your cookies.
- 1 tbsp red food coloring: This is what gives the cookies their festive holiday red hue. For natural alternatives, consider beet juice or pomegranate juice.
- 1/2 cup powdered sugar, for rolling: Creates that beautiful snowy coating and enhances the visual appeal of your cookies.
How to Make Christmas Red Velvet Crinkle Cookies
Preheat and Prepare: Start by preheating your oven to 350°F (175°C). While it heats, line two baking sheets with parchment paper to ensure your cookies bake evenly and don’t stick.
Combine Dry Ingredients: In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, and salt. This step is crucial as it evenly distributes the baking powder and salt, ensuring uniform cookies.
Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together for about 2 to 3 minutes until it turns light and fluffy. The air incorporated into this mixture helps the cookies rise nicely.
Add Eggs and Coloring: Incorporating eggs is next; add them one at a time, mixing well after each addition. Stir in the vanilla extract and the red food coloring until the mixture is smooth and beautifully tinted.
Combine Mixtures: Gradually fold the dry ingredients into the wet mixture. Stir until just combined; the dough will be soft and sticky, so don’t worry if it feels a little different from traditional cookie dough.
Chill the Dough: Cover your bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling aids in handling and helps achieve that perfect crinkle by firming it up a bit.
Form and Coat Dough Balls: Once the dough is chilled, scoop out tablespoon-sized portions and roll them into 1-inch balls. Roll each ball generously in powdered sugar until they are entirely coated for that festive snowy finish.
Bake: Position the coated dough balls on your prepared baking sheets, spaced about 2 inches apart. Bake for about 10 to 12 minutes. You’ll know they’re ready when the edges appear set, but the center remains soft—trust me, it’s this contrast that makes them divine!
Cool: After baking, let the cookies rest on the sheets for 3 to 5 minutes before gently transferring them to a wire rack to cool completely. This waiting time helps them finish setting and enhances their chewy centers.
Storing & Reheating
To enjoy your Christmas Red Velvet Crinkle Cookies for days to come, store them in an airtight container at room temperature for up to a week. If you have leftovers, they can be refrigerated for about two weeks. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer them to a zip-top freezer bag for up to 3 months. To refresh them, just pop the cookies in the microwave for about 10 seconds; this brings back their softness and warms up the flavors, making them feel freshly baked!
Chef’s Helpful Tips
- If your cookies are too flat, ensure your butter isn’t melted; it should just be softened.
- For the best texture, use room temperature eggs, as they blend easier and incorporate more air into the batter.
- Don’t overmix after adding the dry ingredients; just stir until incorporated for soft cookies.
- If you’d like to give the cookies an extra festive touch, consider adding white chocolate chips or sprinkles into the dough!
- These cookies can be made ahead of time and baked fresh—just chill the dough overnight before rolling and baking!
The combination of bold flavors and stunning visuals makes these Christmas Red Velvet Crinkle Cookies a delightful addition to any holiday celebration. They not only taste scrumptious but also bring a festive spirit to your cookie platter. Try baking these delectable treats and feel free to experiment with flavors or toppings that suit your taste! Share them with friends, family, or enjoy them yourself; the joy of these cookies knows no bounds.
Recipe FAQs
Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure to use one that contains xanthan gum for the right texture. The cookies should turn out just as delicious!
What can I use instead of red food coloring?
If you prefer a natural alternative, beet juice or pomegranate juice is a great option. Just keep in mind that these may slightly change the flavor, adding a mild sweetness.
How long do these cookies stay fresh?
When stored properly in an airtight container, your Christmas Red Velvet Crinkle Cookies will remain fresh at room temperature for up to a week. If you refrigerate them, they can last about two weeks!
Can I freeze these cookies?
Yes, you can freeze the cookies! Once baked and cooled, freeze them in a single layer, then transfer to a zip-close bag. They can last up to 3 months in the freezer. When you’re ready to enjoy them, simply thaw at room temperature or warm briefly in the microwave.
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📖 Recipe Card
Christmas Red Velvet Crinkle Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Christmas Red Velvet Crinkle Cookies are a festive treat, featuring a rich flavor, chewy texture, and a beautiful snowy coating, perfect for holiday gatherings.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- 1/2 cup powdered sugar, for rolling
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Cream softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well, then stir in vanilla and red food coloring.
- Fold dry ingredients into wet mixture until just combined; dough will be sticky.
- Refrigerate dough for at least 30 minutes.
- Scoop tablespoon-sized portions and roll into balls, then coat in powdered sugar.
- Place on baking sheets spaced apart and bake for 10 to 12 minutes.
- Cool on sheets for 3 to 5 minutes, then transfer to a wire rack.
Notes
For gluten-free cookies, use a 1:1 gluten-free flour blend.
Make sure butter is softened, not melted, for the right texture.
Store cookies in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
