These festive-looking, soft red velvet crinkle cookies with chocolate and vanilla flavors are so quick and easy to make at home. Make them to celebrate Valentine’s Day, Christmas, or just to treat yourself and your loved ones with delicious sweet treats.
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Why you should try this red velvet crinkle cookie recipe
- Soft cookies with a melt-in-your-mouth texture. These cookies are all about that classic red velvet charm. Picture biting into a soft, velvety cookie with just the right hint of cocoa and sweetness.
- Quick and easy to make. With simple instructions and common ingredients, these cookies are a breeze to whip up in no time.
- Perfect as a holiday treat. Their vibrant red color and festive appearance make them ideal for holiday celebrations and gift-giving, spreading joy with every bite. If you’re looking for more red-colored cookies, you should check out these Valentine cookies or these chewy Red Velvet cookies with chocolate chips.
Are you looking for more festive recipes? I've got you covered! Try these Red velvet brownies, this Heart shaped cake or these Red velvet cupcakes.
Ingredients you will need
- Flour – You’ll need all-purpose flour to make these. red velvet cookies.
- Cocoa powder – Use unsweetened Dutch-processed cocoa powder.
- Baking powder
- Salt
- White granulated sugar - Alternatively, you can replace it with an equal amount of light brown sugar. The cookies will turn out more moist and slightly fudgy.
- Unsalted butter – Remember to take the butter out of the fridge in advance to bring it to room temperature.
- Vanilla extract – If you want to achieve a Red velvet cake like flavor, you will need to add vanilla extract to your cookie dough.
- Egg – Use one large egg at room temperature.
- Red food coloring – You will need water-soluble coloring in gel, paste, or liquid form. The amount of coloring you need to achieve a red color will vary. I used coloring in paste form, which is more concentrated. If you use liquid or gel food coloring, you might need to add more to achieve the same vibrant red color.
- Whole milk
- Powdered sugar for coating – Don’t forget to sift the powdered sugar to break any lumps before rolling your cookie dough balls in it.
Cooking tips
- Sift the dry ingredients. Sifting helps break up any clumps in the flour, cocoa powder, baking powder, and salt, ensuring a smooth and evenly mixed dough. This step contributes to the overall texture and consistency of your cookies, preventing pockets of dry ingredients inside the cookies.
- Chill the dough well. Chilling the dough helps solidify the fats (like butter) in the dough, preventing the cookies from spreading too much during baking.
- Coat the cookie dough balls in a thick layer of powdered sugar before baking. A thin coating of sugar can easily melt during baking, leading to less pronounced crinkles and a less appealing appearance.
- Don’t overbake your cookies. Slightly underbaked cookies are better than overbaked ones, because overbaked cookies will be dry, crumbly, and not so appetizing.
How to make red velvet crinkle cookies
- Into a bowl, sift the flour, cocoa powder, salt, and baking powder. Set aside.
- In another bowl, add sugar, butter and vanilla. Beat with a hand mixer for 1-2 minutes or until fluffy. Then, add the egg and food coloring and beat until well incorporated.
- Add the milk and beat to incorporate.
- Add the dry mixture and mix on low just until no dry ingredients are left.
- Wrap the dough in plastic wrap and freeze for 20-30 minutes or until solid enough to form dough balls. You can also refrigerate the dough overnight.
- Preheat the oven to 180C (355F) and line a baking sheet with parchment paper.
- Form 13 cookie dough balls and roll them in a thick layer of powdered sugar.
- Place the cookie balls on the baking sheet so they have at least 2” (4cm) space in between. Bake for 13- 15 minutes or until they have spread and are crinkly.
- Remove from the oven and let cool for 2 minutes on the baking sheet before transferring to a cooling rack to cool completely.
Possible variations
- Add chocolate chips – Fold ⅓ cup of chocolate chips into the cookie dough to create chocolate chip crinkle cookies.
- Cream cheese frosting – Sandwich two cookies together with a dollop of cream cheese frosting for a classy red velvet taste and feel.
- White chocolate drizzle – After baking, drizzle melted white chocolate over the cooled cookies for an elegant finish and a touch of sweetness.
FAQ
How to store red velvet crinkle cookies?
Store completely cooled cookies in an airtight container for up to one week.
Can you freeze them?
Yes, you can, but thawed cookies can become a bit dry.
Can you make the dough in advance?
Yes, you can make the dough, wrap it in plastic wrap, and refrigerate it for up to 4 days, or freeze it for up to 2 months.
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Recipe card
Red velvet crinkle cookies
These festive-looking, soft red velvet crinkle cookies with chocolate and vanilla flavors are so quick and easy to make at home. Make them to celebrate Valentine’s Day, Christmas, or just to treat yourself and your loved ones with delicious sweet treats.
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Servings: 13 cookies
Calories: 107kcal
Equipment
- Digital kitchen scale
- 2 Mixing bowl
- Stand mixer fitted with a paddle attachment or a hand mixer
- Parchment paper
- Plastic wrap
Ingredients
- 140 g all-purpose flour
- 10 g Dutch-processed cocoa powder unsweetened
- 1 teaspoon baking powder
- ½ teaspoon salt
- 85 g granulated sugar
- 60 g unsalted butter softened
- 1 teaspoon vanilla extract
- 1 large egg at room temperature
- 2 teaspoon red food coloring water-soluble coloring in gel form, or liquid
- 30 ml whole milk
- Powdered sugar for coating sifted
Instructions
- Into a bowl, sift the flour, cocoa powder, salt, and baking powder. Set aside.
- In another bowl, add sugar, butter and vanilla. Beat with a hand mixer for 1-2 minutes or until fluffy. Then, add the egg and food coloring and beat until well incorporated.
- Add the milk and beat to incorporate.
- Add the dry mixture and mix on low just until no dry ingredients are left.
- Wrap the dough in plastic wrap and freeze for 20-30 minutes or until solid enough to form dough balls. You can also refrigerate the dough overnight.
- Preheat the oven to 180C (355F) and line a baking sheet with parchment paper.
- Form 13 cookie dough balls and roll them in a thick layer of powdered sugar.
- Place the cookie balls on the baking sheet so they have at least 2” (4cm) space in between. Bake for 13- 15 minutes or until they have spread and are crinkly.
- Remove from the oven and let cool for 2 minutes on the baking sheet before transferring to a cooling rack to cool completely.
Video
Notes
Store the cookies in an airtight container for up to one week.
Store the dough tightly wrapped in plastic wrap in the fridge for up to 4 days or refrigerate it for up to 2 months.
Nutrition
Nutrition Facts
Red velvet crinkle cookies
Serving Size
1 cookie
Amount per Serving
Calories
107
% Daily Value*
Fat
4
g
6
%
Saturated Fat
3
g
19
%
Trans Fat
0.2
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
1
g
Cholesterol
23
mg
8
%
Sodium
129
mg
6
%
Potassium
33
mg
1
%
Carbohydrates
15
g
5
%
Fiber
1
g
4
%
Sugar
7
g
8
%
Protein
2
g
4
%
Vitamin A
137
IU
3
%
Calcium
27
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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