Black & Red Crinkle Cookies
15m prep 14m cook 1h 9m ready
These black and red crinkle cookies combine dark black cocoa with red velvet dough for a striking appearance and rich chocolate flavor.
Ingredients
- 355 ml all-purpose flour
- 29.6 ml unsweetened cocoa powder
- 4.93 ml baking powder
- 2.46 ml kosher salt
- 2.46 ml cinnamon
- 296 ml granulated sugar
- 59.1 ml unsalted butter melted
- 2.46 ml red gel food coloring
- 4.93 ml pure vanilla extract
- 2 large eggs
Nutrition (per serving, estimated)
Estimated based off 8 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 17.9 mg
- Iron: 0.53 mg
- Magnesium: 4.64 mg
- Phosphorus: 25.1 mg
- Potassium: 22.5 mg
- Zinc: 0.14 mg
Let's Cook
-
Step 1.
In a medium bowl, sift together 1½ cups all-purpose flour, 2 tablespoons unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon kosher salt, and ½ teaspoon cinnamon. Set aside.
-
Step 2.
In a large bowl, whisk together 1¼ cups granulated sugar, 4 tablespoons melted unsalted butter, ½ teaspoon red gel food coloring, 1 teaspoon pure vanilla extract, and 2 large eggs until smooth.
-
Step 3.
Fold the flour mixture into the sugar mixture until just combined and smooth. Cover the bowl with plastic wrap and refrigerate until the dough is chilled but still soft, about 30 minutes.
-
Step 4.
While the dough chills, heat the oven to 375°F. Line 2 baking sheets with parchment paper. Place some additional unsweetened cocoa powder in a shallow bowl.
-
Step 5.
Roll tablespoonfuls of the chilled dough into balls. Roll each ball in the cocoa powder to coat completely, then place on the prepared baking sheets, spacing them about 3 inches apart.
-
Step 6.
Bake the cookies until they are slightly firm to the touch, 12 to 14 minutes. Let the cookies cool on the baking sheets for 10 minutes. Repeat with the remaining dough, using cooled baking sheets if needed.
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.