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Red Velvet Gluten Free Crinkle Cookies

Red Velvet Gluten Free Crinkle Cookies

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!

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!

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…

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!

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.

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!

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!

Gluten Free Red Velvet Crinkle Cookies
Prep time: Cook time: Yield: 24 cookies

Ingredients

1 1/2 cups (210 g) all purpose gluten free flour (I used Better Batter)

3/4 teaspoon xanthan gum (omit if your blend already contains it)

1/4 cup (20 g) unsweetened cocoa powder (natural or Dutch-processed)

3/4 teaspoon baking powder

1/8 teaspoon baking soda

1/2 teaspoon kosher salt

3/4 cup (150 g) granulated sugar

8 tablespoons (112 g) unsalted butter, at room temperature

2 eggs (100 g, weighed out of shell) 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)

Directions

  • 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.

Love,
Nicole

 

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Comments are closed.

  • Rina Albala
    December 30, 2015 at 3:11 PM

    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
    December 27, 2015 at 8:39 PM

    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
    December 23, 2015 at 11:29 PM

    Would it work OK to use granulated sugar (crystals)? Not as pretty, of course . . .

  • Claire
    December 22, 2015 at 2:04 AM

    They look amazing!! Very excited to try them and take them with this Christmas to impress the in laws

  • Anneke
    December 21, 2015 at 6:11 PM

    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
    December 21, 2015 at 1:10 PM

    is there a reason why we have to use gel food dye? can we use liquid food dye?

    • December 21, 2015 at 2:48 PM

      Please see answer below!

  • Janna Zucker
    December 21, 2015 at 12:10 PM

    Can you use liquid food dye? If so, what amount would be equal to?

    • December 21, 2015 at 2:48 PM

      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.

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