Red Velvet Crinkle Cookies

Red Velvet Crinkle Cookies

These red velvet crinkle cookies are not only beautiful but are so tasty! Crispy edges, a soft sugar coating on top, and chewy gooey centre! The recipe is easy to do and they create gorgeous Christmas cookies that you will want eat and share!

Red Velvet Crinkle Cookies

How to Make These Cookies

Preheat oven to 350 F and line baking sheets with parchment paper.

In a medium sized bowl whisk together flour, cocoa powder, baking powder, and salt. Set aside.

In a large bowl or stand mixer with the paddle attachment on beat butter and sugars together until light and fluffy. I like to beat mine for at least 3 minutes. Add in and mix eggs one at a time. Followed by the vanilla and red food colouring. Mix until well incorporated.

Add the dry ingredients into the wet and mix till well combined. At this point if the dough is not as red as you would like it add in more food colouring until you reach your desired colour. I find it does take a lot of food colouring to get a bring red colour.

red velvet crinkle cookies dough

It is important you roll the cookies right away. This dough should not be chilled. If chilled the cookies will not spread and get the beautiful cracks.

Fill one bowl with white sugar and another bowl with the powdered sugar.

Scoop 1 & 1/2 tbsp sized balls of dough and roll in your hands to make them round. Roll the dough balls first in the white sugar and then the powdered sugar. Place dough balls on the cookie sheet 2 inches apart from one another.

red velvet crinkle cookies ready for the oven

Bake for 10 minutes or until cookies have puffed, have cracks, and edges look set. The cookies will still seem a little raw in the middle but will set after cooling. You do not want to over bake the cookies because then they will not have the chewy centre.

Red Velvet Crinkle Cookies

Let cool on the pans for 5 minutes before moving to a wire rack to cool completely.

Storing the Cookies

These cookies should be stored in an airtight container at room temperature up to four days.

Can I Substitute the Buttermilk?

You can leave out the buttermilk if you do not have any one hand, however, the buttermilk gives these cookies the classic red velvet taste.

Red Velvet Crinkle Cookies

If you make these red velvet crinkle cookies you can tag me on Instagram @jessiebakestreats and leave me a review below. I’d love to hear from you!

For more ideas you can follow me on Pinterest.

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Red Velvet Crinkle Cookies

Jessie M
These red velvet crinkle cookies are crunchy on the edges and have a chewy centre. This easy recipe makes beautiful Christmas cookies.
Prep Time 12 mins
Cook Time 10 mins
Course dessert
Cuisine American
Servings 24 cookies

Ingredients
  

  • 2 C all purpose flour spooned and levelled
  • 1/3 C cocoa powder
  • 1 & 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 C salted butter softened
  • 3/4 C brown sugar
  • 1/2 C white sugar
  • 2 large eggs room temperature
  • 2 tsp buttermilk at room temperature
  • 1 & 1/2 tsp vanilla extract
  • 1 tbsp red food colouring

For coating the cookies

  • 1/2 C white sugar
  • 1/2 C powdered sugar

Instructions
 

  • Preheat oven to 350 F and line baking sheets with parchment paper.
  • In a medium sized bowl whisk together flour, cocoa powder, baking powder, and salt. Set aside.
    2 C all purpose flour, 1/3 C cocoa powder, 1 & 1/2 tsp baking powder, 1/4 tsp salt
  • In a large bowl or stand mixer with the paddle attachment on beat butter and sugars together until light and fluffy. I like to beat mine for at least 3 minutes.
    1/2 C salted butter, 1/2 C white sugar, 3/4 C brown sugar
  • Add in and mix eggs one at a time. Followed by the buttermilk, vanilla, and red food colouring. Mix until well incorporated.
    2 large eggs, 2 tsp buttermilk, 1 & 1/2 tsp vanilla extract, 1 tbsp red food colouring
  • Add the dry ingredients into the wet and mix till well combined. At this point if the dough is not as red as you would like it add in more food colouring until you reach your desired colour.
  • Fill one bowl with white sugar and another bowl with the powdered sugar.
    1/2 C white sugar, 1/2 C powdered sugar
  • Scoop 1 & 1/2 tbsp sized balls of dough and roll in your hands to make them round.
  • Roll the dough balls first in the white sugar and then the powdered sugar. Place dough balls on the cookie sheet 2 inches apart from one another.
  • Bake for 10 minutes or until cookies have puffed, have cracks, and edges look set. The cookies will still seem a little raw in the middle but will set after cooling.
  • Let cool on the pans for 5 minutes before moving to a wire rack to cool completely.
  • Enjoy!

Notes

Store in an airtight container at room temperature up to 4 days.
 
If you forget to take your eggs out of the fridge to make them room temperature you can run the eggs under warm water for a few minutes to raise their temperature.
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