Red Velvet Crinkle Cookies
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Get ready to spread some holiday cheer with these festive red velvet crinkle cookies! A delicious twist on the classic fudgy crinkle cookies, they’re soft, chewy, and irresistibly fun. Plus, they’re Santa-approved! Perfect for cookie exchanges or cozy nights by the fire, these treats are sure to become a seasonal favorite.
These vibrant red velvet crinkle cookies are a seasonal favorite of mine! Their deep red hue and fudgy centers make them the perfect treat to whip up while we decorate the tree, especially when paired with a cozy cup of hot cocoa. They add a delightful festive vibe to any holiday cookie spread, too.
The sweet and creamy white chocolate chips melt beautifully in every bite, making them even more irresistible. My tried-and-true method for achieving the ideal crinkle is rolling the dough in granulated sugar before dusting it with powdered sugar. This double sugar coating helps create those gorgeous cracks as they bake and keeps that sugary exterior intact.
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Flour
- Dutch cocoa powder: For this recipe, I like Dutch cocoa powder, but you can use natural cocoa instead.
- Baking powder
- Salt
- Butter: Unsalted butter is preferred.
- Sugar
- Eggs
- Vanilla
- Food coloring
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Whisk the dry ingredintst together.
- Whisk the wet ingredients together. Mix in food coloring.
- Add the dry ingredients to the wet ingredients.
- Shape the dough into 1.5 tablespoon sized balls. Roll each ball into granulated sugar then powdered sugar.
- Bake until set.
Tips For Success
- Dark cocoa is darker in color than naturall cocoa. That leads to the rich dark red velvet color. If you want redder cookies, use natural cocoa.
- You can use liquid or gel food coloring. If using gel, you don’t need to use as much. ¼ to ½ teaspoon is enough gel coloring to color the dough.
- Make ahead: Roll the dough into balls (without the sugar coating) and freeze on a baking sheet for 1 hour, then transfer to an airtight container in the freezer for up to 2 months. Just before baking, roll the cookie dough in granulated sugar, then coat in powered sugar, and bake as directed, adding 1-2 minutes to the baking time.
- Freeze cookies: You can freeze red velvet crinkle cookies for up to 1 month. After they have cooled completely, freeze flat on a baking sheet for 1 hour, then transfer to an airtight container in the freezer (layer between pieces of parchment paper). When you’re ready to enjoy, thaw the cookies at room temperature.
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Red Velvet Crinkle Cookies
Ingredients
For the cookies
- 1 ¾ cups (220 g) all-purpose flour
- 3 tablespoons Dutch process cocoa powder
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon liquid red food coloring
For the coating
- ¼ cup (50 g) granulated sugar
- ½ cup (60 g) powdered sugar
Instructions
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper and set aside.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter until smooth. Mix granulated sugar for 1 to 2 minutes or until well combined.
- Mix in the egg, egg yolk, vanilla extract, and red food coloring, making sure to stop and scrape down the sides of the bowl as needed.
- Add the dry ingredients and mix just until combined.
- Using a 1.5 tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets.
- Roll each ball of cookie dough in the granulated sugar (this will help the powdered sugar stick to the cookies better), then generously coat in the powdered sugar.
- Return to the prepared baking sheets, leaving 2-inches between each ball of cookie dough.
- Bake for 10 to 12 minutes or until the tops of the cookies are set. Remove from the oven and allow the cookies to cool on the baking sheets for 5 to 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to five days.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.