There’s something magical about Red Velvet Crinkle Cookies that captures the heart. Whether it’s the festive pop of color, the melt-in-your-mouth texture, or their irresistibly soft centers and crackly, powdered sugar coating.
These cookies blend the classic flavor of homemade red velvet cake with the simplicity of a cookie, making them perfect for Valentine’s Day, a holiday treat, or a Christmas cookie swap.
They’re elegant, delicious, and guaranteed to impress! Let’s dive into making this stunning and cozy treat.
Servings, Preparation, and Cooking Time
- Servings: About 24 cookies
- Preparation Time: 20 minutes
- Chill Time: 1 hour
- Cooking Time: 10–12 minutes per batch
Ingredients
Cookie Dough
- 2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring
- 3 oz bittersweet chocolate, melted and slightly cooled
- 1/3 cup cocoa powder
- 1/2 teaspoon salt
For the Coating
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
How to Make Red Velvet Crinkle Cookies
- Prepare the Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, cocoa powder, and salt. Set aside. - Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, light brown sugar, and granulated sugar with a hand or stand mixer until light and fluffy (about 2–3 minutes).
- Incorporate the Wet Ingredients: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, red food coloring, and melted bittersweet chocolate until combined.
- Combine the Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until a dough forms. Avoid overmixing to keep the cookies tender.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour. This helps the dough firm up and ensures the crinkle effect during baking.
- Prepare the Coating: Place the granulated sugar in one shallow bowl and the powdered sugar in another.
- Form the Cookies: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop out 1 tablespoon-sized portions of chilled dough and roll them into balls.
- Coat the Dough Balls: Roll each dough ball first in the granulated sugar, then generously in the powdered sugar. The granulated sugar helps the powdered sugar stick better and enhances the crinkle effect.
- Bake: Arrange the coated dough balls 2 inches apart on the prepared baking sheets. Bake for 10–12 minutes or until the cookies are set around the edges and slightly soft in the center.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips and Notes
- Chill Thoroughly: Chilling the dough is essential for achieving the classic crinkle texture and ensuring the cookies hold their shape.
- Chocolate Boost: Use high-quality bittersweet chocolate for a richer red velvet flavor.
- Color Intensity: Adjust the amount of red food coloring to achieve your desired shade. Gel food coloring works well for vibrant results.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the dough balls and bake fresh.
- Pairing Suggestions: Serve these cookies with a glass of cold milk or a cozy cup of hot chocolate for the ultimate treat.
Why You’ll Love These Cookies
With their vibrant color and soft, fudgy centers, Red Velvet Crinkle Cookies are perfect for any festive occasion.
Whether you’re making them for Valentine’s Day or adding them to your Christmas cookie lineup, they’re sure to delight.
Yield: 24 cookies
Red Velvet Crinkle Cookies Recipe
Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Celebrate the season with these festive Red Velvet Crinkle Cookies! Combining the rich flavor of red velvet with a soft cookie texture, these powdered sugar-coated beauties are perfect for Valentine’s Day, Christmas, or anytime you want a treat that’s as beautiful as it is delicious.
Ingredients
Cookie Dough
- 2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring
- 3 oz bittersweet chocolate, melted and slightly cooled
- 1/3 cup cocoa powder
- 1/2 teaspoon salt
For the Coating
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
Instructions
- Prepare the Dry Ingredients:In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, cocoa powder, and salt. Set aside.
- Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, light brown sugar, and granulated sugar with a hand or stand mixer until light and fluffy (about 2–3 minutes).
- Incorporate the Wet Ingredients: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, red food coloring, and melted bittersweet chocolate until combined.
- Combine the Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until a dough forms. Avoid overmixing to keep the cookies tender.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour. This helps the dough firm up and ensures the crinkle effect during baking.
- Prepare the Coating: Place the granulated sugar in one shallow bowl and the powdered sugar in another.
- Form the Cookies: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop out 1 tablespoon-sized portions of chilled dough and roll them into balls.
- Coat the Dough Balls: Roll each dough ball first in the granulated sugar, then generously in the powdered sugar. The granulated sugar helps the powdered sugar stick better and enhances the crinkle effect.
- Bake: Arrange the coated dough balls 2 inches apart on the prepared baking sheets. Bake for 10–12 minutes or until the cookies are set around the edges and slightly soft in the center.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Chill Thoroughly: Chilling the dough is essential for achieving the classic crinkle texture and ensuring the cookies hold their shape.
- Chocolate Boost: Use high-quality bittersweet chocolate for a richer red velvet flavor.
- Color Intensity: Adjust the amount of red food coloring to achieve your desired shade. Gel food coloring works well for vibrant results.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the dough balls and bake fresh.
- Pairing Suggestions: Serve these cookies with a glass of cold milk or a cozy cup of hot chocolate for the ultimate treat.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 169Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 26mgSodium 92mgCarbohydrates 26gFiber 1gSugar 16gProtein 2g
