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Photo for - Red Velvet Crinkle Cookies

Red Velvet Crinkle Cookies

This gluten-free cookie is a must-have recipe for holiday baking.

  • Yields: 40
  • Preparation: 30 minutes (1 hour 30 minutes standing time)

Ingredients

  • ½ cup (125mL) GAY LEA - Unsalted Butter, melted
  • 1 ¾ cups (425mL) flour, gluten-free
  • 2 tsp (10mL) baking powder, gluten-free
  • ½ tsp (2mL) salt
  • 1 ½ cups (375mL) granulated sugar
  • 1 cup (250mL) cocoa powder, unsweetened
  • 4 eggs
  • 2 tbsp (30mL) food colouring, red and organic
  • 2 tsp (10mL) vanilla, extract
  • 1 cup (250mL) icing sugar

Instructions

  1. Preheat oven to 350°F (180°C). Whisk together gluten-free flour, baking powder and salt; set aside.
  2. Using electric mixer, beat butter, sugar and cocoa powder until well combined. Beat in eggs, one at a time, mixing well after each addition. Stir in food colouring and vanilla; stir in flour mixture just until combined. Refrigerate for at least 1 hour or until dough is firm and well chilled.
  3. Roll tablespoonfuls into 1-inch (2.5 cm) balls; freeze balls for 30 minutes. Roll balls in icing sugar to coat; transfer to 2 parchment paper–lined baking sheets, about 2 inches (5 cm) apart.
  4. Bake one sheet at a time in middle of oven for 6 to 8 minutes or until cookies puff up, tops are cracked, and centers are just set.
  5. Transfer to rack; let cool completely. (Can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.)
  • For sandwich cookies, press 2 cookies together with cream cheese frosting in the middle.
  • For an all-natural option, substitute beet juice for food colouring.
Photo of - Red Velvet Crinkle Cookies

Ingredients

  • ½ cup (125mL) GAY LEA - Unsalted Butter, melted
  • 1 ¾ cups (425mL) flour, gluten-free
  • 2 tsp (10mL) baking powder, gluten-free
  • ½ tsp (2mL) salt
  • 1 ½ cups (375mL) granulated sugar
  • 1 cup (250mL) cocoa powder, unsweetened
  • 4 eggs
  • 2 tbsp (30mL) food colouring, red and organic
  • 2 tsp (10mL) vanilla, extract
  • 1 cup (250mL) icing sugar