Soft Chewy Red Velvet Cookies (Printable Version)

Chewy red velvet treats baked soft, coated with powdered sugar for a festive, crinkled look and rich flavor.

# What You'll Need:

→ Dry Ingredients

01 - 1 2/3 cups all-purpose flour
02 - 2 tablespoons unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon baking soda
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 1/2 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 2 large eggs
09 - 1 teaspoon pure vanilla extract
10 - 1 tablespoon red food coloring
11 - 1/2 teaspoon white vinegar

→ For Rolling

12 - 1/2 cup powdered sugar

# How To Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
03 - Beat softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract, red food coloring, and vinegar until fully incorporated.
05 - Gradually add dry ingredients to wet mixture, mixing just until combined.
06 - Cover dough and refrigerate for at least 30 minutes or up to 2 hours to firm up.
07 - Scoop tablespoon-sized portions of dough, roll into balls, and coat generously in powdered sugar.
08 - Place dough balls 2 inches apart on prepared baking sheets.
09 - Bake for 11-13 minutes until cookies are set around edges but still soft in center.
10 - Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • The crackled white exterior against that deep crimson red makes them look like you spent hours on something impressively fancy
  • That soft, fudgy interior with just a hint of cocoa keeps people coming back for seconds thirds and fourths
02 -
  • Chilling the dough is non negotiable or you will end up with flat sad cookies instead of puffy crinkled ones
  • The powdered sugar needs to be applied generously and thickly for those dramatic cracks to really pop
03 -
  • Underbake by about one minute if you prefer an even fudgier center
  • Make sure your butter is truly room temperature or the creaming step will not work properly

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