Red Velvet Crinkle Cookies {Crinkles}
Easy, classic red velvet crinkle cookies recipe, homemade with simple ingredients from scratch. Crispy on the outside, soft on the inside with a beautiful crackled powdered sugar topping.
I have tried a variety of red velvet cookies recipes. I have made them with oil, cool whip, cake mix (Duncan Hines, Pillsbury, Betty Crocker). However, my favorite is this simple version from scratch without a cake mix.They are easy to make with ingredients that I always have in my kitchen pantry. They have a wonderful texture: sugary and crispy on the outside but soft and slightly chewy on the inside. They are rich with a subtle chocolate/cocoa flavor that’s not over-whelming. These classic cookies are great for Christmas holiday cookie exchanges too. Their vibrant red color also makes them perfect for Valentine’s day, romantic anniversaries or even wedding party favors. These Best Red Velvet Cupcakes {With Cream Cheese Frosting}, Red Velvet Cookies {With Cake Mix}, Red Velvet Truffles, and Best Red Velvet Cake {From Scratch} would make excellent additions to these occasions.
Table of contents
How to make red velvet crinkle cookies recipe from scratch?
- Cream butter and sugar– Until light and fluffy.
- Add ingredients– Including eggs, milk, lemon juice or vinegar,and red gel coloring..
- Whisk dry ingredients– Including flour, cocoa powder, baking powder and baking soda.
- Combine mixtures– Do not over-mix!
- Chill– For 2 hours.
- Roll dough balls– In granulated sugar, and then powdered sugar.
- Bake– Until the cookies are firm around the edges. Enjoy!
Variations for red velvet crinkles
Add white chocolate chips– They are unbelievably delicious! Stir in 3/4 – 1 cups white chocolate chips in the batter.
Add a cream cheese filling– Use the best cream cheese frosting ever. These make delicious cookie sandwiches.
Cake mix version– Use a red velvet cake mix in this Chocolate Cake Mix Cookies Recipe. There is only one additional step: Roll the cookie dough balls in powdered sugar, prior to baking.
Add mini marshmallows– For more color and texture.
Add nuts– Such as pistachios, macadamia, or walnuts for a nice crunch.
Add a drizzle on top– Such as white chocolate. Note that this will make the powdered sugar coating disappear.
Dip in white chocolate- Dipping them halfway in melted white chocolate would look so pretty. You could also sprinkle crushed candy canes on the white chocolate for an even more festive version.
Tips and techniques for red velvet crackle cookies
The powdered sugar on my crinkle cookie disappeared. How to prevent this? The powdered sugar has a tendency to get absorbed in the cookies after a few hours. One way to prevent this is by rolling the cookie dough balls in granulated sugar and then rolling them in powdered sugar and then baking them.
You will need to add a lot of red food coloring to give these cookies their bright color– I like to use gel coloring since they are more concentrated but you can use liquid food coloring too. You will have to add 4-5 tsp of liquid food coloring though! If you don’t use enough food coloring, your cookies will have a weird brown color.
You must chill this cookie dough!– That makes the dough firm and easier to handle. It also prevents cookies from spreading while baking and the cookies will hold their round puffy shape.
Do not replace butter with oil!– The consistency of the dough will change and so will the flavor.
Use room temperature ingredients– Because this results in the smoothest incorporation of ingredients.
Use unsalted butter– Because this prevents the cookies from becoming too salty.
Do not over-mix the dough– Because it can result in flat and dense cookies.
How do I know the cookies are done? They are done when the cookies are firm around the edges.
Why don’t my cookies have crinkles and cracks?
There can be quite a few reasons for this. If the cookies are not baked at a high enough temperature the tops will not dry out and crack. If the dough is not chilled, it may not crack either. In addition the leavening agent may be expired resulting in cookies that don’t rise and crinkle. Lastly, coating the dough in granulated sugar helps to draw moisture out from the cookie to make the tops crack, so don’t skip this step.
Storage of homemade cookies
Room temperature– Leftovers can be stored in a cookie jar for up to 3 days.
Refrigerate– In a covered container for up to 5 days.
Freeze– The powdered sugar topping will become wet and sticky upon thawing. Thus, I recommend freezing just the cookie dough balls for up to 1 month. When you are ready to enjoy these cookies, remove dough balls from freezer, roll them in powdered sugar and bake. Since the dough is frozen, you may need an additional 2-3 minutes baking time.
More classic cookie recipes
- Italian Almond Cookies (Ricciarelli)
- Ginger Molasses Cookies (Soft and Chewy)
- Peppermint Filled Cookies (Stuffed)
- Pizzelle Cookies (Thin and Crispy)
- Oatmeal Raisin Cookies (Soft and Chewy)
- Church Window Cookies
- Classic No Bake Cookies
Red Velvet Crinkle Cookies {Crinkles}
Ingredients
- 3/4 cup Butter, Unsalted, Room temperature
- 1⅓ cups Granulated sugar
- 3 Eggs, Large
- 1 tbsp Whole milk
- 2 tsp Lemon juice , Or vinegar
- 2 tsp Vanilla extract
- Red gel coloring
- 3 cups All-purpose flour
- 1/4 cup Cocoa powder
- 2 tsp Baking powder
- 1/4 tsp Baking soda
- 1 cup Granulated sugar, For rolling cookie dough balls
- 1 cup Powdered sugar, For rolling cookie dough balls
Instructions
- In a mixing bowl, cream together butter and granulated sugar until mixture is light and fluffy.
- Add eggs, milk, lemon juice or vinegar, and red gel coloring and mix until smooth.
- In a separate mixing bowl, whisk together the flour, cocoa powder, baking powder and baking soda.
- Dump the dry mixture into the wet mixture and mix until just combined. Do not over-mix!
- Chill the dough for 2 hours or overnight.
- Scoop out small portions of the dough and make small balls. Roll them in granulated sugar first and then, roll in powdered sugar. Place them on a baking tray, lined with parchment paper.
- Bake at 350 degrees for 10-12 minutes or until the cookies are firm around the edges. Enjoy!
Notes
- The recipe in today’s post is adapted from Cooking Classy.
- Read my tips above.
- When the cookies cool down completely, store in a cookie jar at room temperature for up to 3 days.
The cookies tasted great, but I had to use a lot of red gel — maybe seven or eight drops. You must need that to achieve a really beautiful red color. However, I used unsweetened dark cocoa powder. And now I realize that I should have only used regular unsweetened cocoa powder instead.
So glad they turned out nicely for you. Yes, a lot of red coloring is required to get that vibrant color. I would not recommend dark cocoa powder because it is very dark and can alter the shade of the cookies and you would have to add even more red coloring to counter it.
Followed the recipe exactly as written for a colleague’s birthday. Huge hit! Thanks!
Awesome!