Soft and fudgy red velvet crinkle cookies that have a hint of cocoa flavor and a gorgeous red. They are coated with a dusting of powdered sugar to create a beautiful crackled top.
WHAT IS RED VELVET CRINKLE COOKIES?
Crinkle cookies are traditionally a dense, fudgy chocolate cookie that is rolled in powdered sugar and forms a crack on top when baked. Red velvet crinkle cookies are less chocolatey than the original version and have a touch of red food coloring to give them a beautiful red color.
I believe these cookies are not just for Christmas. The beauty and the taste will make them a crowd pleaser at any special occasion, whether that can be Christmas, Valentine’s Day, a birthday or even all year long.
HOW TO MAKE RED VELVET CRINKLE COOKIES
To make these beautiful cookies, you will:
Sift together the dry ingredients. In a large bowl, sift together the flour, cocoa powder, baking soda, and salt to combine.
Cream the butter and both sugar together. In a large bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar until light and fluffy. Scrape down the bowl if needed. Add eggs, one at a time and mix until combined. Add vanilla extract, buttermilk and red food coloring and mix well, until the mixture is combined and the desired color is achieved.
Combine two mixtures. Add the dry ingredients to the wet and mix together until combined. Do not over mix.
Roll and coat the dough. Use a tablespoon or cookie scoop (I used this one), scoop 1-1.5 inch/2.5-3.5 cm rounded pieces of dough and roll them into balls between your hands. Pour powdered sugar and granulated sugar into 2 separate medium bowls and roll the cookie dough balls in granulated sugar, then roll them in powdered sugar generously to make sure the sugar completely coats the cookie balls. Place on the prepared baking sheets, spacing them 2 inches apart.
Bake. Bake for 10 minutes or until the cookies Bake for 8-10 minutes, until cookies are cracked and still soft and gooey in the center. Overbaking the cookies will make them dry. Allow cookies to cool on the baking sheets for 10 minutes, then transfer them to a wire rack to cool completely.
TIPS TO MAKE PERFECT CRINKLE COOKIES
- Roll the dough in BOTH granulated sugar and powdered sugar: Powder sugar gets dissolved pretty quicky. Coating the cookies with granulated sugar before rolling in the second layer of powdered sugar will help the powdered sugar stick to the cookie as they bake, so you get that perfect crinkle with every batch!
- Don’t over bake: You want these red velvet crinkle cookies to be slightly gooey and soft in the middle instead of being too dry.
If you make these Red Velvet Crinkle Cookies, let me know by tagging me on Instagram or tell me all about it in the comments section down below. Happy baking 🙂
More Red Velvet Recipes:
Red Velvet Crinkle Cookies
Ingredients
- 1/2 cup (1 stick/113g) unsalted butter, softened at room temperature
- 1/2 cup (100g) dark or light brown sugar
- 1/4 cup (50g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon (15ml) buttermilk*
- 1/2 teaspoon red food coloring*
- 2 cups (260g) all-purpose flour
- 1/3 cup (40g) cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup (125g) powdered sugar
- 1/2 cup (100g) granulated sugar
Instructions
- Preheat the oven to 350°F/175°F and line 2 baking sheets with parchment paper. Set aside.
- In a large bowl, sift together the flour, cocoa powder, baking soda, and salt to combine.
- In a large bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar until light and fluffy. Scrape down the bowl if needed. Add eggs, one at a time and mix until combined. Add vanilla extract, buttermilk and red food coloring and mix well, until the mixture is combined and the desired color is achieved.
- Add the dry ingredients to the wet and mix together until combined. Do not over mix.
- Use a tablespoon or cookie scoop (I used this one), scoop 1-1.5 inch/2.5-3.5 cm rounded pieces of dough and roll them into balls between your hands. Pour powdered sugar and granulated sugar into 2 separate medium bowls and roll the cookie dough balls in granulated sugar, then roll them in powdered sugar generously to make sure the sugar completely coats the cookie balls. Place on the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes or until the cookies are cracked and still soft and gooey in the center. Overbaking the cookies will make them dry. Allow cookies to cool on the baking sheets for 10 minutes, then transfer them to a wire rack to cool completely.
Notes
*Buttermilk is often what you’ll find used in red velvet cake. However, you can substitute buttermilk with 1 teaspoon of white vinegar, apple juice vinegar or lemon juice.
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