Ingredients
- 1 ¾ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 ½ tsp vanilla extract
- 1 tbsp red gel food coloring
- ½ cup powdered sugar (for coating)
Instructions
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, cream butter and sugar together until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract and red gel food coloring.
- Gradually fold in the dry ingredients just until combined.
- Chill dough for at least 30 minutes to firm up.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop chilled dough into 1-inch balls and roll each one generously in powdered sugar.
- Place on baking sheets, spacing 2 inches apart.
- Bake for 10–12 minutes, until tops are crackled but centers are soft.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Add-Ins: Mix in white chocolate chips for extra sweetness.
- Festive Option: Roll in crushed peppermint candies + powdered sugar for a holiday twist.
- Tangy Upgrade: A spoonful of cream cheese in the dough deepens the red velvet flavor.
- Sticky Dough Tip: Lightly flour hands or chill dough longer if it’s difficult to roll.
- Crinkle Perfection: Ensure a thick powdered sugar coating and bake in a preheated oven.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 25mg