Red Velvet Crinkle Cookies
TOTAL TIME | 32 MINUTES
This yummy, fudgy red velvet crinkle cookie will have everyone asking you to bake more. These cookies are easy to make, require a little bit of messiness when rolling in the powdered sugar, and bake quickly! With it’s cracked powdered sugar tops and red coloring, these are a delicious spin on the crinkle cookie.
Red Velvet Crinkle Cookies
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Crinkle cookies are misunderstood, at least they were for me. The cracked or “crinkled” appearance from the powdered sugar always made me curious but hesitant to try. Then I ate one and changed my mind! I immediately came up with this homemade recipe.
What Are Red Velvet Crinkle Cookies?
A red velvet crinkle cookie is lightly chocolate flavored with a dense and fudgy center almost like a red velvet brownie (I need to create a recipe for that ASAP!).
Ingredients
A tip for an easier baking process is to measure out all of the ingredients first. I like to measure everything into bowls, then put away the flour jar, sugar jar, salt, etc. That way when I follow a recipe I can just focus on adding the ingredients, mixing for the right amount of time, and not worrying about walking all over the kitchen to grab things.
Gather:
- all-purpose flour
- cocoa powder (I use Dutch process cocoa powder)
- baking powder
- kosher salt
- unsalted butter, room temperature
- light brown sugar (I prefer light brown for this recipe, but you can use dark brown)
- granulated sugar
- eggs, room temperature
- vanilla extract
- red food gel dye (it takes a lot more liquid food dye to color the dough red, so I suggest gel dye because it’s more concentrated)
- powdered sugar
Tips For The Best Red Velvet Crinkle Cookies
- Don’t over bake! If the cookies are over baked, they will dry out.
- Don’t chill the dough. We want these cookies to spread slightly so they can bake evenly and have a nice dense chewy center. You can freeze the dough, but let it reach room temperature before rolling in the sugars and baking.
- Use food gel dye instead of liquid. I use AmeriColor red food gel in this recipe. If using a liquid food dye, you will need to add a lot more to get a deep red color.
- Roll the dough balls in granulated sugar first to help the powdered sugar stick better!
- Coat the entire cookie dough ball with powdered sugar well because some will melt while baking.
Watch The Video
How To Make Red Velvet Crinkle Cookies
Let’s make some red velvet crinkle cookies! Make sure your butter and eggs are at room temperature before beginning.
Preheat the oven to 350℉ (177℃). Line a baking sheet with parchment paper or a silicone baking mat and set aside. Whisk together the flour, cocoa powder, baking powder, and salt and then set aside.
In the bowl of a stand mixer with the paddle attachment or hand mixer, whip the butter on high speed for 1 minute. Add the brown sugar and granulated sugar and cream for 2 minutes on high speed until fluffy.
Scrape down the sides with a rubber spatula. Add the eggs one at a time, mixing in-between. Add the vanilla extract and red food dye and mix until incorporated.
Add the dry ingredients in two parts, mixing in-between additions.
Add the granulated sugar and powdered sugar into separate bowls. Roll the dough into balls using a 1 ounce cookie scoop or a tablespoon. The dough will be sticky!
To minimize the mess, scoop all your cookie dough and roll into balls and place on a plate, then coat in sugar.
Roll the cookie balls in granulated sugar, then roll in powdered sugar. Granulated sugar helps the powdered sugar to stick. Make sure to coat the entire cookie ball in powdered sugar because some will make during baking.
Bake one tray at a time on the middle rack of the oven for 10-12 minutes (12 minutes works perfectly for my oven). The cookies will looked cracked and puffed up but still slightly soft in the center.
Transfer to a wire cooling rack and enjoy!
RECIPE CARD
Red Velvet Crinkle Cookies
Ingredients
- 2 cups all-purpose flour (240g)
- ¼ cup cocoa powder (30g)
- 1 tsp baking powder
- ¼ tsp kosher salt
- ½ cup unsalted butter, room temperature (113g)
- ½ cup light brown sugar (100g)
- ½ cup granulated sugar (100g)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ tsp red food gel dye (not liquid)
Sugar Coating
- ½ cup granulated sugar (100g)
- ½ cup powdered sugar (60g)
Instructions
- Preheat the oven to 350℉ (177℃). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- Whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In the bowl of a stand mixer with the paddle attachment or hand mixer, whip the butter on high speed for 1 minute. Add the brown sugar and granulated sugar and cream for 2 minutes on high speed until fluffy. Scrape down the sides of the bowl with a rubber spatula.
- Add the eggs one at a time, mixing in-between. Add the vanilla extract and red food dye and mix until incorporated.
- Add the dry ingredients in two parts, mixing in-between additions.
Sugar Coating
- Add the granulated sugar and powdered sugar into separate bowls. Roll the dough into balls using a 1 ounce cookie scoop or a tablespoon. The dough will be sticky! To minimize the mess, scoop all your cookie dough and roll into balls and place on a plate, then coat in sugar.
- Roll the cookie balls in granulated sugar, then roll in powdered sugar. Granulated sugar helps the powdered sugar to stick. Make sure to coat the entire cookie ball in powdered sugar because some will make during baking.
- Bake one tray at a time on the middle rack of the oven for 10-12 minutes (12 works perfectly for my oven). The cookies will looked cracked and puffed up but still slightly soft in the center.
- Transfer to a wire cooling rack and enjoy!
Notes
- Food gel: Food gel is more concentrated. I use AmeriColor red food gel in this recipe. If using a liquid food dye, you will need to add more.
- The dough is sticky: To minimize the mess, roll all of your cookie dough into balls first, and place on a separate plate. Then, roll the balls into the granulated sugar and powdered sugar.
- Storing: in an airtight container at room temperature for one week. Baked red velvet crinkle cookies can be stored in the freezer for up to three months but note that some of the powdered sugar will melt once defrosted.
- Freezing: Freeze the dough or roll the dough into balls and freeze in an airtight container or freezer bag for up to three months. Let the dough come to room temperature before rolling into the sugars.
Nutrition
Nutrition information is automatically calculated, and should be used as an approximation.
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