Gluten Free Red Velvet Crinkle Cookies are soft and cakey, with hints of real cocoa and vanilla. Covered in sweet powdered sugar, they make a fun and festive cookie.
If you’ve visited my site before, you may have realized I am a bit obsessed with Red Velvet.
Just a bit.
There is something about the bright-red color, notes of cocoa and vanilla that I am constantly craving. These Gluten-Free Red Velvet Crinkle Cookies are no exception!
Last year I added Gluten Free Red Velvet Brownies to my recipe repertoire. The year before I updated my Gluten-Free Red Velvet Cupcake recipe with a vegan version and made Gluten Free Red Velvet Donuts that my girls fell in love with.
And even before THAT was a recipe for Gluten Free Red Velvet Cake Pops.
I’m a bit of a red velvet purist. Red Velvet has to have REAL cocoa, and real vanilla. Yes, that means you may have to use more food coloring to still get a red color, but it makes a nice deep red, instead of a more fluorescent color, which I think its much prettier.
The cookie dough is very soft, so I highly recommend scooping your cookie dough and then freezing it before rolling it in the fluffy powdered sugar and baking them. Having the dough thoroughly chilled will keep the cookies from spreading into thin saucers. Still tasty, just not the cakey, almost fluffy cookies that I wanted to create.
Get ready to dust your kitchen with powdered sugar! It gets everywhere, but these cookies are totally worth the extra cleanup.
I’ve been wanting to make Gluten Free Red Velvet Crinkle Cookies for years, and when I heard about the Cookies For Kids Cancer event sponsored by The Little Kitchen, I knew that it was time to make my crinkly powdered-sugar covered dreams a reality.
Did you know that cancer is the #1 cause of death of children by disease in the U.S.? There are 40,000 U.S. children actively battling cancer right now. With less than 4% of the National Cancer Institute’s budget going to all childhood cancer combined, I knew it was important for me to get involved.
Help us make a difference by donating to Cookies for Kids’ Cancer! Our goal is to raise at least $3000. Because these three companies: Dixie Crystals, Mediavine and OXO have each pledged to match our donations raised through this campaign up to $3000!!!
As a part of this event, I made a donation to Cookies For Kids Cancer, and it would be awesome if you did too. It is a great cause, and there are cookies involved so I say it is a double win!
Be sure to check out the other recipes from participating bloggers, there are even a few more gluten-free recipes so keep an eye out for them.
Now, without further ado, here are the sweet, and soft gluten free red velvet cookies that you have been patiently (and anxiously) anticipating.
- ¾ cup white granulated sugar
- ¼ cup oil (I used vegetable oil. Melted coconut oil would also work)
- 2 eggs
- Red food coloring, as desired (I used about 1½ teaspoons of concentrated gel)
- 2 Tablespoons dutch processed cocoa powder
- 1½ cup gluten-free flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- approximately 1 cup powdered sugar
- In a medium mixing bowl, cream the oil and sugar together. Add the eggs and red food coloring and stir until combined. Add the cocoa powder, gluten-free flour, baking powder, and salt and mix until you have a thick, but soft and smooth dough.
- Scoop the dough using a 1½ tablespoon cookie scoop, and place them on a plate dusted with powdered sugar and pop them in the freezer to chill for an hour.
- Preheat the oven to 350F. Line your baking sheets with silicone baking sheets or parchment paper. Put the powdered sugar into a small bowl.
- Remove the cookie dough from the freezer, roll each dough ball in powdered sugar and place it on the prepared baking sheet, 3-4 inches apart. Bake for 10-12 minutes. The cookies will still be soft, but will lose their doughy shine and will be set.
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