Crinkle cookies are some of the most popular holiday cookies, maybe because we are all just fascinated by those powdered sugar crinkles, but I’ve created a red crinkle cookie recipe which adds just that extra bit of holiday cheer to your cookie plate.
These are a sugar crinkle recipe, dyed with red food coloring, which is why they are able to retain such a bright red color and not the deeper red of a red velvet cookie.
They’re also super easy to make with no butter involved, so you don’t have to think about softening butter in advance (the bane of many bakers existences).
This is the same base recipe used to make the pumpkin crinkle cookies, so you can see how versatile it is and how many color combinations you can create.
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Ingredients
To make red crinkle cookies at home, you’ll want to make sure you have:
- all-purpose flour
- baking powder
- salt
- granulated sugar
- vegetable oil
- eggs
- vanilla extract
- powdered sugar
- red food coloring (always use gel instead of liquid for better results)
Must-Have Baking Tools (seriously)
- Silicone baking mats – I use this brand and my cookies slide right off without burning!
- a cookie scoop – get this one. It makes the perfect rounded cookies every time!
- silicone spatula – try this set. It’s the best way to get the most out of your dough and batters
- rolling pin guides – I use this one. Genius way to roll your dough out evenly!
How to Make Red Crinkle Cookies
First, combine the flour, baking powder, and salt in a separate bowl and whisk it around to combine.
This is to make sure that the ingredients get evenly distributed in the final recipe.
In a larger bowl, combine the granulated sugar and vegetable oil with an electric mixer until blended together.
Then, add in your eggs and vanilla extract and mix until well combined.
Slowly add the dry mixture to the wet mixture, and the dough will come together and look something like a brownie dough, very wet and sticky.
That’s okay!
Add in a few drops of gel red food coloring and use a silicone spatula or wooden spoon to fold it in and ensure the dough is all one color.
Put saran wrap over the bowl and store it in the refrigerator for at least 3 hours, but ideally up to 24.
When you’re ready to come back to the dough, preheat the oven to 350 F (175C) and scoop out balls of dough with a tablespoon.
Roll each ball in powdered sugar, then put it on a baking tray that is covered in parchment paper or a silicone mat so the cookies don’t stick.
Bake for about 10 minutes, taking them out when the cookies look set but haven’t started to darken too much.
These cookies can go overdone quickly, and they’ll continue baking through on the hot pan when you take them out.
Transfer from the pan to a wire rack after 5 minutes and let cool!
How to Dye the Cookies Red
When dying cookie dough, we want to make sure we use a food coloring that isn’t going to add additional moisture into our recipe which could throw off the balance of the ingredients.
For this, I prefer to use gel food coloring, not only because it doesn’t add extra liquid, but because it gives you a deeper red color.
Sometimes the liquid food colorings can give you a bit of a pink tint unless you add copious amounts.
Why Do They Crinkle?
These cookies crinkle because of the reactions of the baking powder in the oven, which is a really fun effet and adds a bit of holiday cheer and intrigue to your cookie plate!
Do I Have to Cover in Powdered Sugar?
Covering the cookies in powdered sugar is done to give a bit of contrast where the cookie has crinkled and not crinkled, but it’s not necessary if you prefer to have them without.
Red Crinkle Cookies
These red crinkle cookies are a delicious festive treat with the snowy powdered sugar topping and classic crinkles.
Ingredients
- 1 and 1/2 cup all-purpose flour (190 grams)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar (150 grams)
- 1/4 cup vegetable oil (60 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar (25 grams)
Instructions
- Combine the flour, baking powder, and salt in a separate bowl and whisk it around to combine.
- In a larger bowl, combine the granulated sugar and vegetable oil with an electric mixer until blended together.
- Add in your eggs and vanilla extract and mix until well combined.
- Slowly add the dry mixture to the wet mixture, and the dough will come together and look something like a brownie dough, very wet and sticky. That's okay!
- Add in a few drops of gel red food coloring and use a silicone spatula or wooden spoon to fold it in and ensure the dough is all one color.
- Put saran wrap over the bowl and store it in the refrigerator for at least 3 hours, but ideally up to 24.
- When you're ready to come back to the dough, preheat the oven to 350 F (175C) and scoop out balls of dough with a tablespoon.
- Roll each ball in powdered sugar, then put it on a baking tray that is covered in parchment paper or a silicone mat so the cookies don't stick.
- Bake for about 10 minutes, taking them out when the cookies look set but haven't started to darken too much.
- Transfer from the pan to a wire rack after 5 minutes and let cool!
Notes
1. These cookies can go overdone quickly, and they'll continue baking through on the hot pan when you take them out, so don't forget them in the oven!
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Nutrition Information:
Yield:
14Serving Size:
1Amount Per Serving: Calories: 111Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 27mgSodium: 83mgCarbohydrates: 16gFiber: 0gSugar: 13gProtein: 1g
