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Gluten-Free Red Velvet Crinkle Cookies Recipe

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★★★★★

4.8 from 58 reviews

These Gluten-Free Red Velvet Crinkle Cookies offer a delightful twist on classic red velvet with a fudgy texture and a beautiful cracked powdered sugar coating. Perfectly chewy with a rich cocoa flavor and vibrant red color, these cookies are ideal for special occasions or everyday treats for those adhering to a gluten-free diet.

Ingredients

Scale

Dry Ingredients

  • 2 cups gluten-free measure for measure flour, weighed or scooped and leveled
  • 1/3 cup unsweetened cocoa powder (natural cocoa, NOT Dutch-processed) (35 grams)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt

Wet Ingredients

  • 1/2 cup butter, room temperature (113 grams / 1 stick butter)
  • 3/4 cup sugar (150 grams)
  • 1/2 cup brown sugar (100 grams)
  • 2 large eggs, room temperature
  • 1 tablespoon milk
  • 2 teaspoons vanilla extract
  • 1 to 1 1/2 teaspoons red gel food coloring (such as Ann Clark or Wilton)

Coating

  • 1/3 cup granulated sugar
  • 1/2 cup powdered sugar

Instructions

  1. Preheat The Oven & Prep Your Pan: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Set Out Your Rolling Station: Prepare two shallow bowls; pour 1/3 cup granulated sugar into one and 1/2 cup powdered sugar into the other to coat the cookie dough balls later.
  3. Combine The Dry Ingredients: In a medium bowl, whisk together the gluten-free flour blend, unsweetened cocoa powder, baking powder, baking soda, and kosher salt. Set this mixture aside.
  4. Cream Butter & Sugars: Using a stand mixer with a paddle attachment or a hand mixer, cream the room-temperature butter with granulated sugar and brown sugar for 2 to 3 minutes until the mixture is light and fluffy.
  5. Add Eggs One At A Time: Scrape down the bowl sides and add the eggs individually, mixing well to incorporate each before adding the next.
  6. Mix In Vanilla, Milk & Dye: Blend in the vanilla extract, milk, and red gel food coloring thoroughly until the mixture has a uniform, vibrant color.
  7. Add The Dry Ingredients: Lower mixer speed to low and gradually add the dry ingredients. Mix just until combined; the dough should resemble thick, sticky brownie batter without additional flour.
  8. Scoop & Roll: Using a medium cookie scoop, portion approximately 1 1/2 tablespoons of dough per cookie. Roll each ball smooth, then coat first in granulated sugar and then in powdered sugar. Arrange 6 dough balls on a prepared baking sheet to allow even baking.
  9. Bake & Cool: Bake each batch for 9 to 10 minutes until the edges are set but centers remain slightly underdone. Let cookies cool for 2 minutes on the baking sheet to finish setting, then transfer to a wire rack to cool completely. Swap baking sheets to prevent warming dough on a hot tray and repeat for remaining dough.
  10. Serve Or Store: Enjoy cookies freshly baked or store in an airtight container at room temperature for 3 to 4 days. They can also be frozen for up to 2 months to maintain freshness.

Notes

  • Use natural cocoa powder, not Dutch-processed, for authentic flavor and proper chemical reactions with baking soda and powder.
  • Room temperature eggs and butter ensure better mixing and texture.
  • Don’t add extra flour; the dough should be like thick, sticky brownie batter.
  • Rolling dough balls in both granulated and powdered sugar creates the signature crinkle cookie appearance.
  • Baking one tray at a time helps cookies bake evenly without crowding.
  • Store baked cookies in an airtight container to preserve freshness and texture.
  • Freezing dough or baked cookies can extend shelf life for up to two months.

Keywords: gluten-free red velvet cookies, red velvet crinkle cookies, gluten free dessert, holiday cookies, red velvet cookie recipe

Find it online: https://kochenmitviktoria.com/gluten-free-red-velvet-crinkle-cookies-recipe/