Gluten-Free Red Velvet Crinkle Cookies

Gluten-Free Red Velvet Crinkle Cookies are a delightful twist on the classic Crinkle Cookie, with the added richness of Red Velvet flavor. Furthermore, these cookies have a beautiful, vibrant red color and a distinct crinkled appearance, making them visually appealing.

Finally, whether you’re making these cookies to enjoy with your kids, serving them for a party, or making them for a holiday party, these will become a fan favorite!

Gluten-Free Red Velvet Crinkle Cookies Ingredients

• King Arthur 1:1 Gluten-Free Flour
• Unsweetened Cocoa Powder
• Baking Powder
• Baking Soda
• Pink Salt
• Unsalted Butter, Room Temperature
• Coconut Sugar
• Carbonated Water (or other egg substitute)
• Mexican Vanilla
• Dye-Free Red Food Coloring
  • Note: You can also swap the food coloring for red Beet powder and juice (see notes below)
• Dairy-Free Mini Chocolate Chips
• Powdered Sugar (for the Coating)

Crafting the Gluten-Free Red Velvet Crinkle Cookie Dough

1. First, using a Kitchen Aid Stand Mixer with a Paddle attachment, beat together the softened butter and Coconut Sugar until light and fluffy. Scrape down the bowl.
2. Next, add the baking soda, baking powder, salt, Mexican vanilla, and carbonated water (or another egg substitute). Mix to combine.
3. Then, add the unsweetened cocoa powder and 1 cup of Gluten-Free flour.
4. Next, add in the food coloring and the other cup of GF flour mixture. Mix until it is just combined.
   • Note: If you’re avoiding food coloring, add the Beet powder and juice here, instead.
5. Then, add the dairy-free chocolate chips, and stir until just combined.
6. Finally, cover the mixing bowl with plastic wrap and set it in the refrigerator for 15 minutes.

Beat the Butter and Coconut Sugar Until Light and Fluffy

Add the Baking Soda, Baking Powder, Salt, Vanilla, and Egg Substitute

Add the Unsweetened Cocoa Powder and 1 Cup of Gluten-Free Flour

Add the Red Food Coloring and the Other Cup of Gluten-Free Flour

Add the Allergy-Friendly Chocolate Chips

Refrigerate the Dough for 15 Minutes

Forming and Baking the Gluten-Free Red Velvet Crinkle Cookies

1. First, while the cookies are cooling/setting up in the refrigerator, preheat the oven to 350 degrees Fahrenheit.
2. Next, line two baking sheets with parchment paper or use two, silicone baking sheets.
3. Then, measure out 1 cup of powdered sugar and place it into a small mixing bowl. Set aside.
4. Next, remove the chilled cookie dough from the refrigerator. Scoop into golf-ball-size balls.
5. Then, roll the dough into the powdered sugar mixture. Be sure to generously coat all sides of the cookie dough balls.
6. Next, place the cookie dough balls on a baking sheet, about 2 inches apart from each other.
   • Note: Repeat steps 4-6 until all cookie dough has been used.
7. Then, bake for 10 minutes, or until the edges are just set. Remove the baked cookies from the oven and allow them to cool on the baking sheet for 5 minutes.
8. Finally, remove the cookies from the baking sheet and place them on a wire rack to completely cool.

Scoop Out Golf-Ball-Size Cookie Dough Balls; Place Into Powdered Sugar

Roll the Cookie Dough Into the Powdered Sugar (On All Sides)

Place the Powdered Sugar Cookie Dough Ball Onto the Baking Sheet(s)

Bake for 10 Minutes

Cool on a Wire Rack for 5-10 Minutes

Serve and Enjoy!

Serving and Storing the Gluten-Free Red Velvet Crinkle Cookies

Once the Gluten-Free Red Velvet Crinkle Cookies have been baked and cooled, serve them on a festive tray, wooden board, or a cake pan. (You’ll be surprised at how fast these cookies fly off any serving dish)!

On the other hand, if you have cookie leftovers, store them in an airtight container and on the counter for up to 3 days. They can also be stored in the refrigerator for up to 1 week, or the freezer for up to 3 months.

Dye-Free Option

Looking to make these cookies without red food coloring? I’ve got you covered! Swap the red food coloring for 2-4 tbsp. of dried red Beet powder and 1 tbsp. of red Beet juice!

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Gluten-Free Red Velvet Crinkle Cookies

Yield: 48 Cookies

Prep Time: 5 minutes

Cook Time: 10 minutes

Additional Time: 15 minutes

Total Time: 30 minutes

Gluten-Free Red Velvet Crinkle Cookies are a delightful twist on the classic Crinkle Cookie, with the added richness of Red Velvet flavor. Furthermore, these cookies have a beautiful, vibrant red color and a distinct crinkled appearance, making them visually appealing.

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Ingredients

• 2 c. King Arthur 1:1 Gluten-Free Flour
• 1/4 c. Unsweetened Cocoa Powder
• 1 tsp. Baking Powder
• 1/4 tsp. Baking Soda
• 1/2 tsp. Pink Salt
• 1/2 c. Unsalted Butter, Room Temperature
• 1 c. Coconut Sugar
• 1/2 c. Carbonated Water (or other egg substitute)
• 1 tsp. Mexican Vanilla
• 1 tbsp. Dye-Free Red Food Coloring or 2-4 tbsp. red Beet powder and 1 tbsp. red Beet juice
• 1 c. Dairy-Free Mini Chocolate Chips
• 1 c. Powdered Sugar (for the Coating)

Instructions

Crafting the Gluten-Free Red Velvet Crinkle Cookie Dough

1. First, using a Kitchen Aid Stand Mixer with a Paddle attachment, beat together the softened butter and Coconut Sugar until light and fluffy. Scrape down the bowl.
2. Next, add the baking soda, baking powder, salt, Mexican vanilla, and carbonated water (or another egg substitute). Mix to combine.
3. Then, add the unsweetened cocoa powder and 1 cup of Gluten-Free flour.
4. Next, add the food coloring and the other cup of GF flour mixture. Mix until it is just combined. (Note: If you don't want to use food coloring, replace it with the Beet powder and juice).
5. Then, add the dairy-free chocolate chips, and stir until just combined.
6. Finally, cover the mixing bowl with plastic wrap and set it in the refrigerator for 15 minutes.

Forming and Baking the Gluten-Free Red Velvet Crinkle Cookies

1. First, while the cookies are cooling/setting up in the refrigerator, preheat the oven to 350 degrees Fahrenheit.
2. Next, line two baking sheets with parchment paper or use two, silicone baking sheets.
3. Then, measure out 1 cup of powdered sugar and place it into a small mixing bowl. Set aside.
4. Next, remove the chilled cookie dough from the refrigerator. Scoop into golf-ball-size balls.
5. Then, roll the dough into the powdered sugar mixture. Be sure to generously coat all sides of the cookie dough balls.
6. Next, place the cookie dough balls on a baking sheet, about 2 inches apart from each other. (Note: Repeat steps 4-6 until all cookie dough has been used).
7. Then, bake for 10 minutes, or until the edges are just set. Remove the baked cookies from the oven and allow them to cool on the baking sheet for 5 minutes.
8. Finally, remove the cookies from the baking sheet and place them on a wire rack to completely cool.

Serving the Gluten-Free Red Velvet Crinkle Cookies

Once the Gluten-Free Red Velvet Crinkle Cookies have been baked and cooled, serve them on a festive tray, wooden board, or a cake pan. (You'll be surprised at how fast these cookies fly off any serving dish)!

Notes

Storing the Gluten-Free Red Velvet Crinkle Cookies

If you have leftovers, you can store them in an airtight container on the counter for up to 3 days. You can also store leftovers in an airtight container and the refrigerator for up to 1 week, or in the freezer for up to 3 months.

No Food Coloring Option

Looking to make these cookies without red food coloring? I've got you covered! Swap the red food coloring for 2-4 tbsp. of dried red Beet powder and 1 tbsp. of red Beet juice!

Nutrition Information:

Yield: 24 Serving Size: 2
Amount Per Serving: Calories: 161Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 84mgCarbohydrates: 26gFiber: 1gSugar: 17gProtein: 2g