This is a red velvet crinkle cookie that captures the charm of a classic red velvet cake in one bite. Festive and crunchy cookies. It’s eye-catchingly delicious with its soft flesh, crispy edges, and snowy sugar coating.
What is this Santa’s favorite thing?
- Sweet Snowy Magic: Rolling them in granulated sugar before powdering them creates the most eye-catching crinkle cookies!
- Cake meets cookie: It is a soft cookie that retains the rich cocoa flavor of red velvet cake, while being chewy on the edges and melting in the middle.
- Holiday showstopper: Their bold red color and split top make them the star of your cookie tray.
Red Velvet Crinkle Cookie Ingredients
- Red food coloring:Gel or paste food coloring provides the brightest, most vibrant red without adding too much liquid.
- Cocoa Powder:For a rich chocolate flavor, use high-quality unsweetened cocoa.
How to make red velvet crinkle cookies
If you love classic chocolate crinkle cookies or festive gingerbread crinkle cookies, you’ll love these red velvet crinkle cookies. It’s soft, chewy, and full of flavor, but has a bold, holiday red color.
- Whisk dry ingredients: Whisk flour, cocoa powder, baking powder, cornstarch, and salt in a medium bowl until combined.
- Mix butter and sugar: Combine butter, sugar, and brown sugar in a large bowl. Beat with a hand mixer or stand mixer fitted with the paddle attachment until smooth, 2 to 3 minutes.
- Complete mixing of wet ingredients: Add eggs, vanilla, and red food coloring and beat until combined.
- Combining wet and dry ingredients: Add flour mixture to sugar mixture and mix on low speed until combined. Cover and place in the refrigerator to harden for at least 1 hour.
- Add granulated sugar: Once the dough has cooled, preheat the oven to 350°F and line 2 baking sheets with parchment paper. Using a medium cookie scoop, scoop out 3 tablespoons of dough. Using your hands, roll the dough into an even ball. Roll the balls in granulated sugar until completely coated.
- Roll and Bake: Then roll in powdered sugar until completely coated. Place cookies on prepared baking sheets, leaving 2 inches between them. Bake for 11-13 minutes, or until tops crack and edges are set. The center will still look slightly wet, but the cookies will continue to bake as they cool. Let the red velvet crinkle cookies cool on the baking sheet for at least 3 minutes. Then transfer to a wire rack to cool.
Alyssa’s Expert Tips
One step at a time: It is a good idea to shape all the dough into balls before adding the sugar. This way you won’t get powdered sugar on your hands while making the next dough ball.
Red Velvet Crinkle Cookies
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equipment
- hand mixer
ingredient
- 2 cup all purpose flour
- ⅓ cup Unsweetened Cocoa Powder
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- ½ teaspoon salt
- ½ cup unsalted butter room temperature
- ⅔ cup granulated sugar
- ½ cup packaged brown sugar
- 2 big egg room temperature
- 2 teaspoon vanilla extract
- 1 ½ teaspoon red food coloring
- ⅔ cup icing sugar, icing sugar
- ½ cup granulated sugar, icing sugar
guideline
- addition 2 cups all-purpose flour, ⅓ cup unsweetened cocoa powder, 1 teaspoon baking powder, 1 teaspoon cornstarchand ½ teaspoon salt Place in a medium bowl and whisk until combined.
- addition ½ cup unsalted butter, ½ cup granulated sugarand ½ cup packaged brown sugar Place in a large bowl and beat with a hand mixer or stand mixer fitted with the paddle attachment for 2 to 3 minutes until smooth.
- addition 2 large eggs, 2 teaspoons vanilla extractand 1 ½ teaspoons red food coloringBeat until combined.
- Add flour mixture to sugar mixture and mix on low speed until combined. Cover and place in the refrigerator for at least 1 hour.
- Once the dough has cooled, preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- Using a medium cookie scoop, scoop out 3 tablespoons of dough and shape into even balls with your hands.
- Get the ball rolling. ½ cup granulated sugar,then ⅔ cup powdered sugar, until fully coated.
- Place cookies on prepared baking sheets, leaving 2 inches between them. Bake for 11-13 minutes, or until tops crack and edges are set. The center will still look slightly wet, but the cookies will continue to bake as they cool.
- Let the cookies cool on the baking sheet for at least 3 minutes, then transfer to a wire rack to cool.
memo
- Room Temperature: Store in an airtight container at room temperature for 3-4 days.
- Freezer: Store frozen in a sealed bag for up to 2 months. Thaw at room temperature.
nutrition
More Holiday Cookie Recipes
Red velvet crinkle cookies are fun to make and fun to eat. Want more festive food? Try our other best holiday cookies: They are all sweet, soft and full of joy!
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