Gluten Free Red Velvet Crinkle Cookies
This easy recipe for Gluten Free Red Velvet Crinkle Cookies is the best way to make a Christmas or Valentine’s day cookie that is soft and fudgy on the inside and crunchy on the outside. It’s red color is festive and it makes a great gift to give for teachers, friends or family. Bring them to your next cookie exchange or holiday party. Instructions on how to make these cookies from cake mix included.
Servings: 24 cookies
Calories: 148kcal
Ingredients
- 2 cups Gluten Free Flour Blend with Xanthan Gum
- ⅓ cup Unsweetened Cocoa Powder
- 1 tsp Baking Powder
- ½ tsp Salt
- ½ cup Butter room temperature
- 1 ⅓ cup White Granulated Sugar
- 2 Large Eggs room temperature
- 1 tsp Vanilla Extract
- 2 tsp Red Food Coloring
FOR ROLLING COOKIES
- ½ cup White Granulated Sugar
- ⅓ cup Powdered Sugar
Instructions
- Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
- In a stand mixer or using a hand mixer, cream butter and sugar together on medium speed for about 3 minutes or until butter is incorporated into the sugar.
- Add eggs one at a time along with vanilla extract and red food coloring until wet ingredients are fully combined.
- In a separate bowl, whisk together gluten free flour, cocoa powder, baking powder and salt. If there are clumps in the flour or cocoa powder, sift everything until it is a fine powder.
- In 3 batches add flour into wet ingredients mixing until a soft dough is formed.
- Using a small ice cream scoop or tablespoon, roll cookies into even shaped balls. Roll first in granulated sugar then again in powdered sugar until fully coated. Repeat until all cookies are coated in both sugars.
- Place sugar coated cookie dough balls onto the baking sheet with at least 2 inches of space apart. You may need to use 2 baking sheets.
- Bake for 12-15 minutes until cookies have “cracked” and crinkled. Center should still be soft while the outside is slightly crispy. Let cookies cool for 15 minutes before serving.
Nutrition
Serving: 1g | Calories: 148kcal | Carbohydrates: 25g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Cholesterol: 26mg | Sodium: 106mg | Fiber: 1g | Sugar: 17g