Red velvet gluten free crinkle cookies have all the delicate chocolate taste of red velvet cake, in a sweet little cookie. They never fail to impress, especially when you know the secrets to crinkle cookie success!
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Have you ever made crinkle (crackle?) cookies that didn't crinkle-crackle? When the cookie top doesn't split, creating white confectioners' sugar continents, it's terribly disappointing.
Other than having a crackerjack recipe, like this one for red velvet gluten free crinkle cookies, there's a simple secret to crinkle success…
Just double-dip the cookie dough in the confectioners' sugar. That's it.
Just rolllllll the cookie dough between your palms into a tight round, dip it in the confectioners' sugar to coat on all sides, then press it into a thick disk. Then dip it again in the confectioners' sugar.
These red velvet crinkle cookies have all the taste and texture of a proper crinkle cookie (delightfully chewy cookie with a crispy sugary broken crust), and they always look the part.
The delicate chocolate flavor and gorgeous color of red velvet makes any holiday more festive, too. Merry Christmas, Happy New Year, and … Happy Valentine's Day. All in one cookie!
Red Velvet Gluten Free Crinkle Cookies
Ingredients
- 1 ½ cups (210 g) all purpose gluten free flour blend (I used Better Batter; please click thru for full info on appropriate blends)
- ¾ teaspoon xanthan gum (omit if your blend already contains it)
- ¼ cup (20 g) unsweetened cocoa powder (natural or Dutch-processed)
- ¾ teaspoon baking powder
- ⅛ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup (150 g) granulated sugar
- 8 tablespoons (112 g) unsalted butter at room temperature
- 2 (100 g (weighed out of shell)) eggs at room temperature, beaten
- 2 teaspoons pure vanilla extract
- Red gel food coloring (optional) (AmeriColor brand is gluten free)
- 1 cup (115 g) confectioners’ sugar (for coating)
Instructions
- Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
- In a large bowl, place the flour, xanthan gum, cocoa powder, baking powder, baking soda, salt and granulated sugar, and whisk to combine well. Create a well in the center of the dry ingredients and add the butter, eggs and vanilla, mixing to combine after each addition. The dough will be soft. Add the optional red food coloring and mix until the cookie dough is a uniform red-tinged color. Divide the dough into 24 equal portions, each about 1 1/2 tablespoons, and place on the prepared baking sheets about 1 1/2-inches apart. The dough will be sticky, so use either an ice cream scoop or two spoons. Place the dough in the freezer until firm (5 to 10 minutes). Place the confectioners’ sugar in a small bowl and set it aside.
- Remove the cookie dough from the freezer and roll each portion tightly into a ball. Working quickly, drop each ball of dough into the bowl of confectioners’ sugar and roll it around to coat on all sides. Press the ball into a disk about 1/2-inch thick, place in the confectioners’ sugar to coat again completely and return it to the baking sheet.
- Place the baking sheets, one at a time, in the center of the preheated oven. Bake until the cookies are puffed and set in the center (about 14 minutes). Remove from the oven and allow to cool completely on the baking sheet.
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Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
Rina Albala says
These are the best cookies I have ever made (with or without gluten), and I bake a lot! Thank you so much for this recipe!
Ruth Sprague says
freezable? and could you give me a guide to keep time (assuming they don’t all get gobbled up) I would like to make some as a gift for a friends birthday.
Ann C says
Would it work OK to use granulated sugar (crystals)? Not as pretty, of course . . .
Claire says
They look amazing!! Very excited to try them and take them with this Christmas to impress the in laws
Anneke says
Andrew made a flourless chocolate crinkle last night — baking fail! He will be glad to give this a try to rebuild his reputation as a better cookie baker than me. We will for sure leave out the food dye — I find the concept of red velvet a little odd, but I can get behind plain old chocolate!
youngbaker2002 says
is there a reason why we have to use gel food dye? can we use liquid food dye?
Nicole Hunn says
Please see answer below!
Janna Zucker says
Can you use liquid food dye? If so, what amount would be equal to?
Nicole Hunn says
Hi Janna, I really recommend gel food coloring, or honestly just none at all (it doesn’t enhance the flavor one bit). Liquid food coloring requires quite a bit more volume to have an effect, especially with a brown cookie dough, and it is, well, liquid so it will unbalance the ratios in the cookies.