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 cookies that you will want eat and share!
WHY YOU'LL LOVE THESE Red Velvet Crinkle Cookies
No dough chilling required. The recipe comes together quickly and the dough does not have to be chilled.
Amazing texture. These cookies have the super chewy centre and slight crisp edges.
Don't use vinegar. Classic red velvet cookies use vinegar. I use buttermilk instead so the taste is not too intense.
Perfect for holiday baking. This recipe is great for Christmas or Valentine's day baking.
- Flour- I use all purpose flour
- Cocoa powder- Use unsweetened
- Baking powder
- Butter- I use salted butter
- Brown sugar
- White sugar
- Eggs- This recipe use two large eggs at room temperature .
- Vanilla extract
- Red food colouring- The amount use use may vary depending on the brand you use.
- Powdered sugar
STEP BY STEP INSTRUCTIONS
Start by preheating your oven to 350F and lining your baking pans with parchment paper.
In a medium sized bowl whisk together flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl cream butter and sugars together until light and fluffy. This takes a good 3-4 minutes.
Add the eggs, buttermilk, vanilla, and red food colouring. Mix until well incorporated.
Add the dry ingredients into the wet and mix till combined.
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.
Bake for 10 minutes or until cookies have puffed, have cracks, and edges look set.
Let cookies cool on the pan before moving.
FREQUENTLY ASKED QUESTIONS
WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?
Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access. Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.
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.
DO I NEED TO BRING MY EGGS TO ROOM TEMPERATURE?
Yes you do. Room temperature ingredients break down easier in the batter. This will give you a chewy cookie with nice cracks.
If you forget to take your eggs out of the fridge, no worries! Just run them under warm tap water for a few minutes and this will bring them to room temperature.
STORING THE COOKIES
Store the cookies in an airtight container at room temperature. The keep well up to four days.
Can I freeze them?
No, unfortunately these cookies do not freeze well.
If you make these red velvet crinkle cookies please leave a star rating and comment below!
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Red Velvet Crinkle Cookies
- large bowl
- medium bowl
- measuring cups/spoons
- baking sheet
- parchment paper
- 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 at room temperature
- 3/4 C brown sugar
- 1/2 C white sugar
- 2 large eggs room temperature
- 2 tsp buttermilk
- 1 & 1/2 tsp vanilla extract
- 1 tbsp red food colouring this amount may differ depending on the brand you use
For coating the cookies
- 1/3 C white sugar
- 1/3 C powdered sugar
- 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 cream butter and sugars together until light and fluffy. This takes a good 3-4 minutes.1/2 C salted butter, 1/2 C white sugar, 3/4 C brown sugar
- Add the eggs, 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 combined.
- Fill one bowl with white sugar and another bowl with the powdered sugar.1/3 C white sugar, 1/3 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.
- Let cookies cool on the pan before moving.