Red Velvet Crinkle Cookies
This post may contain affiliate links. Read our disclosure policy.
Red Velvet Crinkle Cookies are a new perfect Christmas cookie! (I have also been known to make them as a Valentine’s Day treat!) They’re deliciously soft and have the classic flavors and stunning color of a red velvet cake but in individual cookie form. They’re coated with sweet dusting of powdered sugar and once baked up end with pretty little crackles to impress.
Tis the season for red velvet! I take that back, any season is the season for red velvet, but Valentine’s Day and Christmas time are ideal for beautifully red baked goods.
Every year I get excited as the holidays get closer to start making red velvet everything.
Red Velvet Treats
Last year I made Red Velvet Pancakes and Peppermint Red Velvet Kiss Cookies. I’ve also posted my copycat version of Sprinkles Red Velvet Cupcakes and another red velvet recipe I posted is these Red Velvet White Chocolate Chip Cookies.
So, are you starting to see I’m slightly obsessed with red velvet? Not only is it a romantic food (Hello, Valentine’s Day dessert!) but its flavor is completely divine.
I love its light undertone of rich cocoa that perfectly compliments those sweet hints of vanilla.
Red Velvet Crinkle Cookies
Red Velvet is perfect, we’ve covered that. But these cookies? Adding that pure sweetness of powdered sugar along the perfect crust of a moist, baked cookie really compliments the flavors of red velvet. The visual beauty of the crinkly texture also makes them a lovely centerpiece of a Valentine’s Day dessert table or friendly holiday gift plate.
My oh my these cookies are trouble! I ate them for lunch with a cup of hot cocoa.
That’s not something that happens often for me. I usually show more self-control and save the desserts I’ve made for after dinner. Not today. Make these and you’ll see why. Enjoy!
Follow Cooking Classy
Red Velvet Crinkle Cookies
Ingredients
- 3 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder*
- 2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 3/4 cup unsalted butter , softened
- 1 1/3 cups granulated sugar
- 3 large eggs
- 1 Tbsp milk or buttermilk
- 1 1/2 tsp vanilla bean paste or vanilla
- 2 tsp lemon juice
- 5 tsp red food coloring
- 1 cup white chocolate chips
- 1 cup powdered sugar
Instructions
- In a mixing bowl whisk together flour, cocoa powder, baking powder, baking soda and salt for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and granulated sugar until pale and fluffy.
- Mix in eggs 1 at a time, blending until combined after each addition. Mix in milk, vanilla bean paste, lemon juice and red food coloring.
- With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Stir in white chocolate chips. Cover bowl with plastic wrap and chill 2 hours or until firm enough to shape into balls.
- Preheat oven to 350°F (180°C). Pour powdered sugar into a bowl. Remove dough from refrigerator, scoop dough out and with buttered hands, shape into medium balls (about 2 1/2 Tbsp each).
- Roll cookie dough balls into powdered sugar and evenly coat. Transfer to Silpat or parchment paper lined baking sheets and flatten slightly, then bake in preheated oven 13 - 14 minutes. Allow to rest on cookie sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.
- *If you want them a little more chocolatey you can replace 2 - 3 Tbsp of the flour with 2 - 3 additional Tbsp of cocoa powder.
- Recipe Source: Cooking Classy