Red Velvet Crinkle Cookies Recipe

Introduction

These Red Velvet Crinkle Cookies are a delightful twist on the classic cake, offering a soft, chewy texture with a rich cocoa flavor and a vibrant red color. Rolled in sugar and powdered sugar, they develop a beautiful crinkled surface that’s perfect for sharing or festive occasions.

Ingredients

• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¾ teaspoon fine sea salt (or table salt)
• ⅛ teaspoon cream of tartar (optional)
• ½ cup unsalted butter (melted and cooled)
• ½ cup granulated sugar
• ⅓ cup light or dark brown sugar (packed)
• 3 tablespoons cocoa powder
• 1 tablespoon vanilla (paste or extract)
• 1 egg (room temperature)
• Gel red food coloring
• ¼ cup granulated sugar (for rolling)
• ½ cup powdered sugar (for rolling)

Instructions

1. Step 1: In a large bowl, mix the melted butter, granulated sugar, brown sugar, and cocoa powder using a silicone spatula until smooth.
2. Step 2: Add the egg, vanilla, and gel red food coloring to the mixture. Stir until fully combined and smooth. Add more food coloring to achieve your desired red shade.
3. Step 3: In a separate bowl, combine the all-purpose flour, baking powder, baking soda, salt, and cream of tartar. Gradually add these dry ingredients to the wet mixture, mixing until no dry spots remain.
4. Step 4: Cover the dough with plastic wrap and refrigerate for 30 minutes or up to 2 days to firm up.
5. Step 5: Preheat your oven to 350°F (177°C) and line two baking trays with parchment paper. Place the ¼ cup granulated sugar and ½ cup powdered sugar into separate small bowls for rolling.
6. Step 6: Using a cookie scoop or spoon, portion 2-3 tablespoons of dough. Roll each ball first in the granulated sugar, then in the powdered sugar. Arrange the coated dough balls on the baking trays, spacing them about 3-4 inches apart.
7. Step 7: Once a tray is full, roll each dough ball again in powdered sugar to add a second coating. This prevents any red dough from peeking through.
8. Step 8: Bake each tray one at a time for 9-11 minutes, until the edges are set and the centers look mostly cooked.
9. Step 9: (Optional) For perfectly round cookies, gently rotate a large circular cutter or mug on top of each warm cookie to shape it as it cools.
10. Step 10: Let the cookies cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!

Tips & Variations

• Use gel food coloring for a vibrant red without adding extra liquid to the dough.
• Chilling the dough longer enhances flavor and makes rolling easier.
• For a festive touch, drizzle melted white chocolate over cooled cookies.
• Substitute cream of tartar with an extra ¼ teaspoon baking powder if you don’t have it on hand.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months; thaw at room temperature before serving. To refresh slightly, warm in a low oven for a few minutes or microwave briefly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 2 days before baking, which helps develop the flavor and makes handling easier.

Why do I need to roll the cookies twice in powdered sugar?

The second roll in powdered sugar creates the classic crinkle effect and prevents any red dough from showing through, giving the cookies a beautiful, snowy appearance.

Red Velvet Crinkle Cookies Recipe

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★★★★★

4.4 from 107 reviews

• Author: Lana
• Total Time: 44 minutes
• Yield: 12 cookies 1x

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Description

These Red Velvet Crinkle Cookies offer a delightful twist on classic red velvet with their rich cocoa flavor, vibrant red color, and signature crackled powdered sugar exterior. Soft and chewy on the inside with a slightly crisp edge, they are perfect for festive occasions or any time you crave a colorful, flavorful treat.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¾ teaspoon fine sea salt (or table salt)
• ⅛ teaspoon cream of tartar (optional)
• 3 tablespoons cocoa powder

Wet Ingredients

• ½ cup unsalted butter (melted and cooled)
• ½ cup granulated sugar
• ⅓ cup light or dark brown sugar (packed)
• 1 egg (room temperature)
• 1 tablespoon vanilla (paste or extract)
• Gel red food coloring (amount as desired)

For Rolling

• ¼ cup granulated sugar
• ½ cup powdered sugar

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Instructions

1. Make the red velvet cookie dough: In a large bowl, use a silicone spatula to mix melted unsalted butter (½ cup), granulated sugar (½ cup), brown sugar (⅓ cup), and cocoa powder (3 tablespoons) until smooth and well combined.
2. Add egg, vanilla, and red food coloring: Mix in 1 room temperature egg, 1 tablespoon vanilla extract or paste, and gel red food coloring until the dough is smoothly colored, adding more food coloring to reach your desired vibrant red hue.
3. Incorporate dry ingredients: Add all dry ingredients—1 ½ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ¾ teaspoon salt, and ⅛ teaspoon cream of tartar—into the wet mixture. Stir thoroughly until no dry flour spots remain and the dough is uniform.
4. Chill the dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 30 minutes to 2 days. This resting time allows the dough to firm up for easier handling and improves flavor.
5. Preheat oven and prepare pans: Heat your oven to 350°F (177°C). Line two baking trays with parchment paper to prevent sticking and ensure even baking.
6. Prepare sugar coatings: Place ¼ cup granulated sugar in one bowl and ½ cup powdered sugar in another to roll the cookie dough balls in for the classic red velvet crinkle effect.
7. Scoop and roll cookies: Use a cookie dough scoop to portion 2-3 tablespoons of dough per cookie. Roll each ball first in granulated sugar, then in powdered sugar, and place on the prepared baking trays, spacing them about 3-4 inches apart. After filling the tray, roll each cookie ball a second time in powdered sugar for a thick coating, ensuring no purple spots show through.
8. Bake the cookies: Bake one tray at a time in the preheated oven for 9-11 minutes or until the edges are set and centers look mostly cooked through but still soft.
9. Optional shaping: For perfectly round cookies, immediately after baking while warm, place a large circular cutter or mug onto a cookie and gently move it in a circular motion to shape the cookie.
10. Cool the cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely for best texture.
11. Enjoy: Serve and enjoy these festive, chewy red velvet crinkle cookies with family and friends!

Notes

• Cream of tartar is optional but helps enhance the crinkle effect in cookies.
• Use gel food coloring for the most vibrant red without affecting dough consistency.
• Chilling the dough helps with rolling and maintains shape during baking.
• Rolling dough balls twice in powdered sugar ensures a nice crackled exterior without purple patches.
• Adjust baking time slightly depending on oven and cookie size to avoid overbaking.

• Prep Time: 15 minutes
• Cook Time: 11 minutes
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American

Keywords: red velvet cookies, crinkle cookies, chocolate cookies, holiday cookies, baked cookies, festive cookies