These red velvet crinkle cookies are the perfect Valentine’s day cookie or Christmas cookie. Red Velvet Crinkle Cookies have soft, delicious centers and chewy edges. They are thick and fudgy with just a hint of cocoa flavor.
These red velvet crinkle cookies have soft, delicious centers and chewy edges. The hint of chocolate flavor will forever be a favorite of mine.
I am a big fan of the crinkle cookie varietal. They’re usually thick, fudge-y and delicious. If you haven’t made red velvet cookies before, you need to try this red velvet crinkle cookie recipe. These red velvet crinkle cookies are a perfect treat and perfect for cookie exchanges or when needing a quick and easy dessert for a holiday party or Valentine’s Day.
These Red Velvet Crinkle Cookies will definitely make you everyone’s favorite person at the office or at school.
This cookie dough it’s rich, flavorful and very sticky! I highly recommend you chill the dough in the refrigerator before you go to bake these cookies. Chilling the dough will make the dough easier to work with and it’ll hold it’s shape better when they bake in the oven. These cookies bake up into beautiful round, puffy cookies with fantastic texture, so don’t skip this step! Be patient and chill the cookie dough!
Ingredients to make Red Velvet Crinkle Cookies
All-purpose flour
Cocoa powder
Baking powder
baking soda
Sea salt
Unsalted butter
Granulated Sugar
Light-brown sugar
Eggs
Milk
Vanilla Extract
Red gel food coloring
Powdered sugar
How to make Red Velvet Crinkle Cookies
- In a medium bowl, sift together the flour, cocoa, baking powder, baking soda, and salt.
- Heat the butter in the microwave until melted. Add the brown sugar and white sugar to the hot butter and stir until combined.
- Allow to cool to just warm before stirring in the eggs, one at a time. Stir in the milk, vanilla, and food coloring.
- Slowly mix in the flour mixture. Cover in plastic and refrigerate until firm enough to scoop without sticking, about 30 minutes or up to 1 day.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Using a spring-loaded scoop, divide the dough into 1 1/2-tablespoon sized balls and drop onto prepared baking sheets.
- Pour powdered sugar into a medium bowl and roll the dough balls in sugar two times, letting them sit in sugar between coatings.
- Place on prepared baking sheet, spacing 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes. Cool for 5 minutes before removing to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.
How to freeze Red Velvet Crinkles
You can freeze this red velvet crinkle cookie dough or the actual baked cookies.
If you want to freeze the dough, put the cookie sheet into the freezer instead of the oven to freeze. After the cookies are frozen (it should take an hour or so), place the cookie dough balls into a freezer bag or other freezer container and keep in the freezer. The cookie dough will be good up to three months.
To freeze the already baked cookies, let them cool completely. Then, add the cookies to a freezer safe container or freezer bag and store in the freezer. These will be good for up to two months.
SOME TIPS
- If you find the cookie dough to be too sticky, you can put the dough into the fridge for a half hour to firm up before handling.
- Make sure to use a cookie scoop so the cookies are all uniform in size. This will allow even baking.
- I found that oiling the cookie scoop with a little bit of vegetable oil worked well.
| Prep Time | 15 minutes |
| Cook Time | 12 - 14 minutes |
| Passive Time | 27 minutes |
| Servings |
cookies
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- 2 cups all-pupose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp fine sea salt
- 4 tsp Unsalted Butter
- 1/2 cup light brown sugar
- 1/2 cup Granulated Sugar
- 2 large eggs
- 1 tsp Vanilla Extract
- 1 tsp red gel food coloring
- 1/2 cup powdered sugar for coating
Ingredients
|
|
- In a medium bowl, sift together the flour, cocoa, baking powder, baking soda, and salt.
- Heat the butter in the microwave until melted. Add the brown sugar and white sugar to the hot butter and stir until combined.
- Allow to cool to just warm before stirring in the eggs, one at a time. Stir in the milk, vanilla, and food coloring.
- Slowly mix in the flour mixture. Cover in plastic and refrigerate until firm enough to scoop without sticking, about 30 minutes or up to 1 day.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. Using a spring-loaded scoop, divide the dough into 1 1/2-tablespoon sized balls and drop onto prepared baking sheets.
- Pour powdered sugar into a medium bowl and roll the dough balls in sugar two times, letting them sit in sugar between coatings.
- Place on prepared baking sheet, spacing 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes. Cool for 5 minutes before removing to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.
