Gluten Free Red Velvet Crinkle Cookies
by: claire cary
These gluten free red velvet crinkle cookies are the ultimate Christmas recipe. With a fudgy and slightly chocolatey flavor, this easy recipe is sure to be a hit.
Ingredients
Wet
- ½ cup butter room temperature
- ¾ cup light brown sugar
- ½ cup white sugar
- 2 eggs
- 2 teaspons vanilla extract
- ½ teaspoon red gel food coloring
Dry
- 2 cups gluten free all purpose flour
- 5 tablespoons cocoa powder
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
For rolling
- ¼ cup white sugar
- ¼ cup powdered sugar
Instructions
- In a medium mixing bowl or bowl of a stand mixer, add the butter, white sugar and brown sugar.
- Cream together with an electric mixer for about 1 minute.
- Add in the eggs, vanilla and food coloring.
- Beat until combined.
- Add in the dry ingredients. Be sure to spoon and level the flour, don't scoop right from the bag.
- Mix until combined.
- Place in the fridge to set for 30 minutes.
- During the final 15 or so minutes, preheat the oven to 350 Fahrenheit.
- In a small bowl, combine the powdered sugar and white sugar.
- Scoop the dough using 1.5 tablespoon scoop and roll in the sugar mixture.
- Add to a baking sheet lined with parchment paper, keeping enough space in between each for spreading.
- Bake for 9-12 minutes. The center should look a little soft, too doughy, but they will continue to harden as they cool.
- Remove from the oven and let cool on the baking sheet for 15 minutes, then transfer to a wire rack to finish cooling.
Notes
The red food coloring isn't necessary, you can easily omit, the color will just be different!
If you use a liquid food coloring over a gel, you will need to use more since it is less concentrated.
Serving: 1cookie / Calories: 261kcal / Carbohydrates: 44g / Protein: 3g / Fat: 9g / Saturated Fat: 2g / Fiber: 3g / Sugar: 28g
