Red Velvet Crinkle Cookies have a deliciously fudgy texture that is soft and chewy. These cookies are made from scratch and perfect for your Holiday cookie platter including Valentine’s Day and Christmas.
Crinkle Cookie Effect
These red velvet crinkle cookies have a soft and pillowy texture and a beautiful crackle on top of the cookies.
These cookies are rolled into balls and rolled in confectioner’s sugar before placing them in the oven to bake.
Thanks to the baking powder in this recipe, the cookie slightly spreads and creates ripples in the tops and sides of the cookies.
There is no need to chill this cookie dough which makes these cookies faster to make from start to finish.
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Red Velvet Desserts
Red velvet desserts are perfect for Valentine’s Day and for the Christmas holidays. Aside from these red velvet crinkle cookies, red velvet cupcakes are another fantastic choice for the holidays.
These Red Velvet Cupcakes have a delicious marshmallow cream filling and are topped with a homemade cream cheese frosting.
If you’re a fan of red velvet flavors, these pink velvet cupcakes are just as delicious but have a beautiful pink coloring perfect for Valentine’s Day or Mother’s Day.
Ingredients in Red Velvet Crinkle Cookies
Basic ingredients are used to make these crinkle cookies and they’re very easy to make. The recipe card will include the ingredient amounts along with the ingredients as well as the directions to make these crinkle cookies..
- Unsalted Butter – room temperature
- Brown Sugar
- Granulated Sugar
- All-purpose Flour
- Vanilla Extract
- Unsweetened Cocoa Powder
- Baking Powder
- Red Food Coloring
YOU MAY ALSO LIKE: Chocolate Crinkle Cookies
Steps to Make Red Velvet Crinkle Cookies
The best way to start making these cookies is to start with room temperature ingredients. This will help the cookie dough come together easier and quicker.
The first step is to combine the all purpose flour, cocoa powder, baking powder, and salt together in a small bowl and set aside.
The next step is to cream the unsalted butter and the granulated sugar and brown sugar together in a bowl. Once the mixture is creamed together well, the vanilla extract and the eggs are beaten in until the mixture is light and fluffy.
The next well is to slowly blend the dry ingredients into the wet ingredients and until a soft dough forms.
The amount of red food coloring that is added is up to you and is determined based on how deep you want the red coloring in the crinkle cookies.
The tablespoon of milk is added to smooth the dough and to make it workable for scooping and rolling into balls.
The dough for these cookies is very sticky and that is perfectly normal.
A #40 cookie scoop is a great kitchen tool to use to get the same size cookie balls. A #40 cookie scoop is equivalent to 1.6 tablespoons of dough rolled into a ball.
Rolling the red velvet crinkle cookies dough into the confectioner’s sugar is the next step. To get the maximum effect of crinkle on your cookies, make sure to roll the cookies heavenly in the confectioner’s sugar.
Using too little will cause the confectioner’s sugar to melt down into the cookie and the tops of the cookies will be faded.
Accessories To Make Crinkle Cookies
- Cookie Sheets
- Cookie Scoop – cookie scoops are great for getting the same sized cookies.
- Parchment Paper or Silpat – prevents the cookies from sticking to the pan and is easy to clean up.
- Measuring Cups and Spoons
- Mixing Bowls
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 1 tbsp milk
- 2 eggs
- 2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/3 cup cocoa powder
- 1/2 tsp salt
- red food coloring
- 1/2 cup confectioner's sugar, for rolling
- Preheat the oven to 350°
- Line cookie sheets with parchment paper or silpat.
- Combine the all-purpose flour, baking powder, salt, and cocoa powder together in a bowl.
- Cream the unsalted butter along with the granulated sugar and the brown sugar until creamy.
- Add in the vanilla extract and the eggs.
- Beat until combined.
- Slowly add in the dry ingredients until dough forms.
- Add the tablespoon of milk along with the desired amount of red food coloring.
- Scoop the cookie dough into one and a half tablespoons (a #40 cookie scoop is perfect for this_
- Roll the cookie dough into the confectioner's sugar. Coat it heavily.
- Place the cookie dough onto the lined cookie sheet.
- Bake for 10 minutes.
- Allow the cookies to cool for 5 minutes before transferring to a cooling rack.
- Store in an airtight container.
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Amount Per Serving: Calories: 120Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 24mgSodium: 81mgCarbohydrates: 19gFiber: 0gSugar: 11gProtein: 2g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.