Red velvet crinkle cookies are the prettiest thing on a Christmas cookie plate. The dough is a soft cocoa and vanilla cookie tinted deep red, rolled in powdered sugar, and it cracks open as it bakes so the red shows through. They are chewy in the middle and need no decorating.
Why You’ll Love It
- No decorating needed.
- Soft and chewy for days.
- Dough can be made ahead.
What You Need
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tbsp red gel food coloring
- 1 tsp white vinegar
- 2 cups all-purpose flour
- 3 tbsp unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup powdered sugar (for rolling)
How to Make Red Velvet Crinkle Cookies
- Beat the butter and granulated sugar until light. Beat in the eggs, vanilla, food coloring and vinegar.
- Whisk the flour, cocoa, baking powder and salt and mix into the wet ingredients.
- Cover and chill the dough at least 2 hours; it is soft.
- Heat the oven to 350°F and line baking sheets with parchment.
- Roll tablespoons of dough into balls and roll each heavily in powdered sugar.
- Bake 10 to 12 minutes, until puffed and cracked but still soft. Cool 5 minutes on the sheet.
Tips
- Roll the balls in powdered sugar twice for a thick white coat.
- Chilled dough gives taller, more cracked cookies.
- Gel coloring gives deep red without extra liquid.
Serving and Storing
Store in an airtight container up to 5 days. The dough freezes for 3 months.
Frequently Asked Questions
Why did the sugar melt into the cookie?
The dough was too warm. Chill well and roll generously.
Can I use a cake mix?
Yes, a red velvet cake mix with 2 eggs and 1/3 cup oil makes a quick version.
Can I add white chocolate chips?
Yes, fold in 3/4 cup.
Red Velvet Crinkle Cookies
Soft red velvet cookies rolled in powdered sugar that crack as they bake. Made from scratch, perfect for the Christmas cookie tray.
Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tbsp red gel food coloring
- 1 tsp white vinegar
- 2 cups all-purpose flour
- 3 tbsp unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup powdered sugar for rolling
Instructions
- Beat the butter and granulated sugar until light. Beat in the eggs, vanilla, food coloring and vinegar.
- Whisk the flour, cocoa, baking powder and salt and mix into the wet ingredients.
- Cover and chill the dough at least 2 hours; it is soft.
- Heat the oven to 350°F and line baking sheets with parchment.
- Roll tablespoons of dough into balls and roll each heavily in powdered sugar.
- Bake 10 to 12 minutes, until puffed and cracked but still soft. Cool 5 minutes on the sheet.
