Making cookies doesn’t have to be time-consuming or complex. These One Bowl 20 Minute Red Velvet Crinkle Cookies are perfect for anyone looking to whip up a delicious treat in a snap. With just a few simple ingredients and minimal cleanup, you’ll have soft, chewy cookies that look as good as they taste. Whether for a special occasion or just a sweet craving, these cookies are sure to impress!
Table of Contents
Table of Contents
4 Reasons Why You’ll Love It
- Quick and Easy to Prepare
- One Bowl Cleanup
- Beautiful Red Color
- Soft and Chewy Texture
Time Breakdown
- Preparation Time: 10 minutes
- Baking Time: 12-13 minutes
- Total Time: 20-23 minutes
Ingredients List
- 75g Neutral oil
- 100g light or dark brown sugar
- 50g granulated sugar
- 1 large egg (50g without the shell), at room temperature
- 1 tsp vanilla bean paste or vanilla extract
- 5g red gel food colouring
- 160g all-purpose flour
- 20g cocoa powder, sifted (regular unsweetened cocoa powder)
- ½ tsp kosher salt
- ¼ tsp baking soda
- Powdered sugar and granulated sugar for rolling
How to make Step-by-Step
1. Preheat the Oven
Preheat the oven to 325°f / 165°c. Line 1-2 sheet pans with parchment paper. (You can fit all 12 cookies on one baking sheet but divide over two sheets if you are worried.)
2. Combine Wet Ingredients
In a medium bowl, combine the oil, brown sugar, granulated sugar, egg, vanilla, and red food colouring. Whisk for about a minute, or mix using a handheld electric mixer, until the mixture has thickened slightly and is well combined.
3. Add Dry Ingredients
Sift in the flour, cocoa powder, salt, and baking soda. Mix to combine using a rubber spatula. The dough will seem quite wet and a little oily – this is ok!
4. Set Up for Coating
Set up your workstation – place a little granulated sugar in a small bowl and a little powdered sugar in a second small bowl.
5. Shape the Dough
Using a #40 cookie scoop, scoop 40g balls of cookie dough one at a time into the granulated sugar. Roll around to coat, shape gently into a ball, and then transfer to the powdered sugar bowl and shake well to coat generously. Squeeze the ball of cookie dough gently in your hand to adhere as much powdered sugar as possible.
6. Place on Baking Sheet
Place the ball of cookie dough onto the sheet pan. It is quite soft, so it will flatten slightly when you place it on the pan, but do not flatten further.
7. Repeat the Process
Repeat with the remaining cookie dough balls until you have filled the pan. I fit all 12 cookies on one pan, but if you cannot, leave remaining dough un-scooped in the bowl until you are ready to bake.
8. Bake the Cookies
Bake the cookies for 12 to 13 minutes, until they are set around the edges and puffed up. Remove from the oven, and if desired, gently ‘scoot’ the cookies into a round shape using a cookie cutter slightly larger than a cookie (do this gently so the powdered sugar does not fall off).
9. Cool the Cookies
Leave the cookies to cool on the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely.
10. Store the Cookies
Store cookies in an airtight container at room temperature for up to five days.
Serving Suggestions
Serve these cookies with a glass of cold milk or a warm cup of tea for a comforting treat. They also make a delightful addition to any dessert platter or holiday cookie box!
Storage Tips
- Keep in an Airtight Container
- Store in a Cool Place
- Freeze for Longer Storage
- Avoid Refrigerating
Tips for Success
- Measure Ingredients Accurately
- Don’t Overmix the Dough
- Allow to Cool Completely
- Use Fresh Ingredients
Variations to Try
- Add White Chocolate Chips
- Use Different Food Colors
- Mix in Nuts or Sprinkles
FAQs
Can I use butter instead of oil?
Yes, you can substitute butter, but the texture may change slightly.
Can I make these cookies gluten-free?
Yes, use a gluten-free flour blend instead of all-purpose flour.
What can I substitute for red gel food coloring?
You can use liquid food coloring, but the color may not be as vibrant.
How long will these cookies last?
They will stay fresh for about five days at room temperature.
Closing Notes
These One Bowl 20 Minute Red Velvet Crinkle Cookies are sure to become a favorite in your household. With their vibrant color and soft texture, they are perfect for any occasion. Next time you find yourself with a cookie craving, remember this easy recipe! Happy baking!
Red Velvet Crinkle Cookies
Ingredients
Wet Ingredients
- 75 g Neutral oil
- 100 g light or dark brown sugar
- 50 g granulated sugar
- 1 large egg (50g without the shell), at room temperature
- 1 tsp vanilla bean paste or vanilla extract
- 5 g red gel food colouring
Dry Ingredients
- 160 g all-purpose flour
- 20 g cocoa powder, sifted (regular unsweetened cocoa powder)
- 0.5 tsp kosher salt
- 0.25 tsp baking soda
- Powdered sugar and granulated sugar for rolling
Instructions
Preparation
- Preheat the oven to 325°f / 165°c. Line 1-2 sheet pans with parchment paper.
- In a medium bowl, combine the oil, brown sugar, granulated sugar, egg, vanilla, and red food colouring. Whisk for about a minute, or mix using a handheld electric mixer, until the mixture has thickened slightly and is well combined.
- Sift in the flour, cocoa powder, salt, and baking soda. Mix to combine using a rubber spatula.
- Set up your workstation – place a little granulated sugar in a small bowl and a little powdered sugar in a second small bowl.
- Using a #40 cookie scoop, scoop 40g balls of cookie dough one at a time into the granulated sugar. Roll around to coat, shape gently into a ball, and then transfer to the powdered sugar bowl and shake well to coat generously.
- Place the ball of cookie dough onto the sheet pan. Do not flatten further.
- Repeat with the remaining cookie dough balls until you have filled the pan.
Baking
- Bake the cookies for 12 to 13 minutes, until they are set around the edges and puffed up.
- Remove from the oven, and if desired, gently ‘scoot’ the cookies into a round shape using a cookie cutter slightly larger than a cookie.
- Leave the cookies to cool on the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely.
