These fudge-like red velvet crinkle cookies are a holiday favorite. They are fun to make and look positively beautiful displayed on your Christmas dessert table.
Why this recipe works
These bright, cheerful cookies are perfect for the holidays. These beautiful red cookies appear to be covered with snow. They just scream Christmas and their brownie-like texture is always a hit.
I adapted my chocolate crinkle cookies to make this red velvet version.
Ingredients you will need
How to Make Red Velvet Crinkle Cookies
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a medium bowl whisk together flour, cocoa, baking powder, baking soda, and salt. Set aside.
- In a mixer beat both sugars and softened butter until creamy. Add eggs and vanilla and beat on low until combined.
- Increase speed to high and beat until light and airy.
- Add red gel food coloring and beat on low until combined. Scrape down sides of bowl.
- Gradually add flour mixture and mix well. The batter will be a similar consistency to a thick cake batter.
- Cover batter with plastic wrap and refrigerate for two hours to firm up.
- Preheat oven to 350 F. Line insulated baking sheets with parchment paper or a silicone baking mat.
- From the dough, make one-inch balls and roll in powdered sugar. Place on baking sheet 2 inches apart. Bake for 10 minutes. Do not over bake.
They will appear a bit glossy on top, so don’t be tempted to bake much longer. - Remove from oven and cool on pan for 4-5 minutes, then carefully transfer cookies to a cooling rack to cool completely. Cookies will be chewy.
Expert Tips
- Be sure to place cookies 2-inches apart on baking sheets as they double in size while baking.
- Let the cookies rest and cool so they will set up. Otherwise, they may fall apart when you pick them up warm.
Frequently Asked Questions
You can make the cookie dough ahead of time, wrap it in plastic wrap, and store in the refrigerator for up to 4 days. To store it longer, freeze for up to 3 months.
These red velvet cookies will be fine, covered, on the counter for a few days. To keep longer you can refrigerate them for a week, or freeze them for up to 3 months.
Sounds like you didn’t have enough flour mixture. Make sure you measure your cocoa and flour with the scoop and sweep method.
Add these gorgeous red velvet crinkle cookies to your holiday cookie trays and edible gift boxes this year!
Ingredients
- 3 3/4 cups unbleached all purpose flour
- 1/4 cup plus one tablespoon unsweetened cocoa
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1/2 cup unsalted butter softened
- 4 large eggs
- 2 teaspoons vanilla
- 1 1/4 teaspoon red gel food coloring
- 1 1/2 cups powdered sugar
Things You’ll Need
- Hand mixer
- Insulated baking sheets
- Silicone baking mat
- Wire cooling racks
Before You Begin
- Be sure to place cookies 2-inches apart on baking sheets as they double in size while baking.
- Let the cookies rest and cool so they will set up. Otherwise, they may fall apart when you pick them up warm.
Instructions
- In a medium bowl whisk together flour, cocoa, baking powder, baking soda, and salt. Set aside.
- In a mixer beat both sugars and softened butter until creamy. Add eggs and vanilla and beat on low until combined. Increase speed to high and beat until light and airy.
- Add red gel food coloring and beat on low until combined. Scrape down sides of bowl.
- Gradually add flour mixture and mix well. The batter will be a similar consistency to a thick cake batter.
- Cover batter with plastic wrap and refrigerate for two hours to firm up.
- Preheat oven to 350 F. Line insulated baking sheets with parchment paper.
- From the dough, make one-inch balls and roll in powdered sugar. Place on baking sheet 2 inches apart. Bake for 10 minutes. Do not over bake. They will appear a bit glossy on top, so don’t be tempted to bake much longer.
- Remove from oven and cool on pan 4-5 minutes then carefully transfer cookies to cooling rack to cool completely. Cookies will be chewy.
