‘Tis the season for Red Velvet Crinkle Cookies!
Well, and for chewy molasses cookies , chocolate chip cookies , cinnamon roll cookies , and chocolate crinkle cookies too! All.the.cookies. ? ?
This recipe is a spin off of my double chocolate crinkle cookies, but with some red velvet goodness added in.
These cookies are a favorite around the holidays but really can be enjoyed any time of year.
They crinkle up beautifully and really are just as yummy as they look!
Red Velvet Crinkle Cookies…
- Are chewy and super soft
- Taste just like your favorite red velvet cake but in cookie form!
- Require no chill time!
- Are perfectly sweet
- Ultra thick and cakey
- Easy to make
- INCREDIBLY DELICIOUS
- Great year-round and for holiday’s too
What makes red velvet different than chocolate?
- Red velvet uses red food coloring to create the red color.
- Red velvet is more fine and rich compared to chocolate cake, typically.
- Red velvet cake calls for vinegar and buttermilk
- Buttermilk is what gives red velvet it’s tangy taste.
- Vinegar helps to give the super tender crumb we all love!
Ingredients needed
(For the full recipe, scroll down to the recipe card below)
- All-Purpose Flour: Use the spoon and level method to measure the flour properly. 1 cup is ~125 grams if using a scale.
- Cake flour : Cake flour is a lot softer, lighter, and finer than All-Purpose flour. It has less protein than All-Purpose flour, so your red velvet cookies will be softer and more delicate. 3/4 cup is about 94 grams.
- Buttermilk Powder: This is an optional ingredient in these cookies but I did test this recipe with it. If you can get your hands on it, try it out! If not, no biggie. Buttermilk is what gives red velvet it’s tangy taste.
- Cocoa powder, unsweetened: The cocoa powder helps gives that acidic kick while reacting with buttermilk, and gives the cookies their deep brown maroon color.
Butter: Unsalted, cold butter Too cold of butter (frozen butter) = won’t cream properly. Too soft of butter = dough will be heavy and greasy. Cold butter = perfect temperature for thick cookies that won’t spread too much. ? I have tested my cookies with softened butter and it works well too but most of the time I forget to take the butter out 1 hour before baking. That’s why you’ll see my recipes use cold butter, and they cookies turn out great. If you do want to use softened butter, don’t let it sit out on the counter longer than 1 hour. To check if it’s softened and at room temperature, when you press it, your finger will make an indent. Your finger won’t sink down into the butter.
Granulated Sugar & Brown Sugar: Using a combination of both gives a good structure and enough moisture.
Eggs: Eggs help to create structure and stability in the cookie dough. Use room temperature eggs to create a lighter, fluffier crinkle cookie.
Pure Vanilla extract : The vanilla extract acts as another rich base note of flavor to the cookie, and it can help highlight the chocolate flavor.
Red Food Coloring : It’s not red velvet if we don’t make it red! ?
Apple Cider Vinegar: Just a touch, you won’t taste it! It’s normal to use in red velvet desserts. You can also use distilled white vinegar. It also helps to react with the baking soda.
Milk chocolate chips (or dark chocolate or semi sweet)
Confectioners’ sugar (for rolling): The confectioners’ sugar is the final touch to this cookie! It adds a beautiful look to the resulting crinkle cookie and makes it a perfect holiday cookie.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
- Mix together dry ingredients: Whisk together the dry ingredients in a large mixing bowl.
- Cream the butter and sugars together: Use a stand mixer or hand mixer to thoroughly cream the butters and sugar together until light and fluffy.
- Add in the eggs, red food coloring , vinegar and vanilla extract .
- Gradually add in dry ingredients on low speed.
- Add in the chocolate chips.
- Shape dough balls into ~7, 5 oz. large cookies. (You can make smaller if you’d like).
- Roll each cookie dough ball generously in the confectioners’ sugar.
- Place cookies on an un-greased cookie sheet or baking sheet and gently press cookies down just a little to flatten them.
- Bake the cookies for 10-12 minutes at 400°F
- Let cool, transfer to cooling rack or parchment paper and enjoy!
Can I make the cookie dough in advance?
Yes. Making the cookie dough in advance also helps develop the flavors. Make sure to keep the dough chilled in the fridge before baking . Can be stored for up to 4 days prior to baking. Allow to come to room temperature, roll dough in confectioners sugar and bake.
Can I freeze red velvet cookies?
Yes, these red velvet crinkle cookies freeze beautifully! Freeze them once they have cooled in a Ziplock baggie, Stasher bag , or freezer friendly container.
They will freeze for up to 3 months.
To thaw, I like to leave them out on the counter for 30-60 minutes. Or to speed things up you can pop them in the microwave for ~30 seconds.
More Cookie Recipes You Will Love
- Chocolate Chip M&M Cookies
- Lemon Crinkle Cookies
- Double Chocolate Crinkle Cookies
- Chocolate Andes Mint Cookies
- Banana Oatmeal Breakfast Cookies
- Kroll’s Kookies
- Chewy Oatmeal Chocolate Chip Cookies
- Peanut Butter Cookies
- Cinnamon Toast Crunch Cookies
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Red Velvet Crinkle Cookies
Ingredients
- 1 cup All-Purpose Flour
- 3/4 cup Cake flour
- 1/4 cup cocoa powder, unsweetened
- 1 tsp. corn starch
- 1 tsp. buttermilk powder (optional)*
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup cold, cubed, unsalted butter (8 Tbsp.)*
- 1/2 cup brown sugar, packed (light or brown)
- 1/4 cup granulated white sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp. red food coloring
- 1 tsp. vanilla extract
- 1 tsp. vinegar (distilled white vinegar or apple cider vinegar)
- 2 cups chocolate chips (~ 12 oz. bag)
- 1/2 cup confectioners’ sugar/powdered sugar (for rolling)
Instructions
- Preheat the oven to 400°F. In a large bowl, whisk together the all-purpose flour, cake flour, cocoa powder, cornstarch, baking soda, baking powder and salt. Set aside. 1 cup All-Purpose Flour, 3/4 cup Cake flour, 1/4 cup cocoa powder, unsweetened, 1 tsp. corn starch, 1 tsp. buttermilk powder (optional)*, 1/2 tsp. baking soda, 1/2 tsp. baking powder, 1/2 tsp. salt
- Place the cold, cubed butter, white sugar and brown sugar into the bowl of a stand mixer and secure the paddle attachment. Cream until light and fluffy, 3-4 minutes. 1/2 cup cold, cubed, unsalted butter (8 Tbsp.)*, 1/2 cup brown sugar, packed (light or brown), 1/4 cup granulated white sugar
- Then add in the egg, egg yolk, red food coloring, vinegar and vanilla extract. (I like to turn the mixture off so the red food coloring doesn’t splatter everywhere). Blend until mixed. 1 large egg, 1 large egg yolk, 2 tsp. red food coloring, 1 tsp. vanilla extract, 1 tsp. vinegar (distilled white vinegar or apple cider vinegar)
- Gradually add in the dry ingredients followed by the chocolate chips until incorporated. 2 cups chocolate chips (~ 12 oz. bag)
- Measure out ~7 large cookies. (If sticky, use a little flour on hands to roll). Roll each cookie dough ball generously in the confectioners’ sugar. Place the cookies on an un-greased cookie sheet and gently press cookies down just a little to flatten them. 1/2 cup confectioners’ sugar/powdered sugar (for rolling)
- Bake the cookies for 10-12 minutes. Let cookies rest on the cookie sheet for 15 minutes and then using a spatula transfer them to a cooling rack. Enjoy!
Video
Notes
- I have tested my cookies with softened butter and it works fine too.
- If you do want to use softened butter, don’t let it sit out on the counter longer than 1 hour. To check if it’s softened and at room temperature, when you press it, your finger will make an indent. Your finger won’t sink down into the butter.
