Red Velvet Crinkle Cookies are deliciously soft and have the classic flavors and stunning color of a red velvet cake but in individual cookie form. They’re coated with sweet dusting of powdered sugar and once baked up end with pretty little crackles to impress.
We’re kicking off cookie season with soft and pillowy red velvet crinkle cookies! Rolled in powdered sugar for a snowy appearance, these festive crinkle cookies are perfect for the Chritmas, Valentine’s Day or any occasion .
INGREDIENTS FOR RED VELEVET CRINKLE COOKEIS:
The ingredients for this recipe are simple things that I usually have on hand. Which is why it’s always easy to whip up a batch on short notice. Another point in favor of these easy cookies, right?
- Unsalted Butter: You’ll need 2 tablespoons of butter, at room temperature.
- Brown Sugar: This helps give the cookies that chocolate-chip cookie texture. I used 1/4 cup of brown sugar, packed.
- Granulated Sugar: You’ll need 1/4 cup of granulated sugar; you can also use raw sugar.
- Egg: For this recipe I used one whole eggs. Room temperature is best.
- Vanilla: For the best flavor, use one teaspoon of pure vanilla extract.
- Food Coloring: I like the gel food coloring, and I used one teaspoon to get a rich, red color. Regular food coloring also works!
- Flour: You’ll need one cup of your favorite all-purpose flour.
- Cocoa Powder: To get the red velvet taste, add 2 tablespoons cocoa powder to the batter; I find it’s best to sift it.
- Baking Powder & Baking Soda: Make sure to use both baking powder and baking soda for nice crinkle top!
- Salt: All baked goods need a little salt to offset all that sweetness.
- Powdered Sugar: To coat the cookies, I used ½ cup powdered sugar.
HOW TO MAKE RED VELVET CRINKLE COOKIES?
This is such a fun recipe to make.
- Cream Butter & Sugar: In a large mixing bowl, use an electric mixer set to medium speed to cream together the melted butter, brown sugar and granulated sugar.
- Beat in Egg, Vanilla & Food Coloring: To your creamed butter and sugar mixture, add the eggs, vanilla extract and food coloring and mix well.
- Add Dry Ingredients: Sift in the flour, cocoa powder, baking soda, baking powder and salt. Mix until well combined.
- Chill: Cover the mixture with cling wrap and refrigerate for at least 30 minutes.
- Shape Cookies: When ready to bake, preheat the oven to 350°F and line two baking sheets with baking paper. Put the powdered sugar in small bowl. Scoop 1 1/2 tablespoon-sized balls of the mixture and roll into a ball. Roll the balls in the powdered sugar twice.
- Bake: Place the coated dough balls onto the prepared baking sheet and bake for 10-12 minutes, or until the cookies have puffed and cracked but are still a little bit gooey inside.
- Cool & Serve: Allow the cookies to cool on a cooling rack and enjoy!
TIPS FOR THE BEST CRINKLE COOKIES:
- Be sure to measure your all-purpose flour & cocoa powder properly. Accidentally adding too much is super easy, and will dry out your red velvet cookies and make them crumbly.
- Don’t overbake your cookies! You want these red velvet crinkle cookies to be slightly gooey in the middle so that they don’t dry out!
- Cocoa is a drying ingredient, meaning it can zap moisture. The less fat and the more starch a cocoa powder has, the drier your final baked good will be. I
- Don’t be afraid to really get in there with the powdered sugar! In fact, the directions call for rolling each ball of dough in the sugar twice. This helps achieve a nice thick coating of sugar that doesn’t dissolve into the cookie while baking.
WHAT MAKES A COOKIE CRINKLE?
To get those distinctive cracks, we use both baking powder and baking soda in this recipe. Before a cookie sets while baking in the oven, the baking soda and powder produce CO2 bubbles that rise to the surface and burst, leaving those little sugary fault lines. If we used only baking soda in the recipe, the cookies would spread out and be thinner. Adding in baking powder helps make nice thick cookies that remain soft.
HOW TO STORE AND FREEZE RED VELVET CRINKLE COOKIES?
These crinkle cookies are so easy to make ahead of time! Just follow the storage instructions below.
Store on the Counter: Place leftover cookies in airtight containers at room temperature for up to 5 days.
To Refrigerate: You can refrigerate these cookies in airtight containers for up to a week, but they may lose some of their texture in the last couple days.
To Freeze: These cookies freeze well in a freezer-safe container and keep in the freezer for 3 months.
More Cookie Recipes!
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Red Velvet Crinkle Cookies
Ingredients
- 1 cups 125 g all-purpose flour
- 2 tbsp 10 g unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp fine sea salt
- 2 tbsp 28 g unsalted butter
- 1/4 cup 50 g light brown sugar
- 1/4 cup 100 g granulated sugar
- 1 large egg at room temperature
- 1 tbsp milk
- 1/2 tsp vanilla extract
- 1 tsp red food coloring
- 1/2 cup 63 grams powdered sugar, for coating
Instructions
- Heat the butter on the stovetop or in the microwave until melted. Add the brown sugar and white sugar to the hot butter and use a rubber spatula to stir until combined. Allow to cool to just warm before stirring in the egg.
- Stir in the milk, vanilla, and food coloring. Slowly mix in the flour mixture. Cover in plastic and refrigerate to chill until firm enough to scoop without sticking, about 30 minutes or up to 1 day.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Using a spring-loaded cookie scoop, divide the dough into 1 1/2-tablespoon sized balls and drop onto prepared baking sheets. Pour powdered sugar into a medium bowl and roll the cookie dough balls in sugar two times, letting them sit in sugar between coatings.
- Place on prepared baking sheets, spacing 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes. Cool for 5 minutes before removing to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.
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