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Red Velvet Crinkle Cookies

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This easy classic red velvet crinkle cookies recipe from scratch is made with simple ingredients. They are crispy on the outside but soft on the inside.
Course Cookies
Cuisine American
Prep Time 10 mins
Cook Time 14 mins
Chill time 2 hrs
Total Time 2 hrs 24 mins
Servings 40 cookies
Calories 136
Author CakeWhiz


  • ¾ cup Butter Unsalted, room temperature
  • 1⅓ cups Sugar Granulated
  • 3 Eggs Large
  • 1 tbsp Buttermilk
  • 2 tsp Lemon juice Or vinegar
  • 2 tsp Vanilla extract
  • Red gel coloring
  • 3 cups Flour All-purpose
  • ¼ cup Cocoa powder Unsweetened
  • 2 tsp Baking powder
  • ¼ tsp Baking soda
  • 1 cup Sugar Granulated, for rolling cookie dough balls
  • 1 cup Sugar Powdered, for rolling cookie dough balls


  • In a mixing bowl, cream together butter and granulated sugar until mixture is light and fluffy.
  • Add eggs, buttermilk, lemon juice or vinegar, vanilla extract 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 them in powdered sugar. Place them on a cookie tray, lined with parchment paper.
  • Bake at 350 degrees for 12-14 minutes or until the cookies are firm around the edges. Enjoy!



  • Read my tips above.
  • When the cookies cool down completely, store in an airtight cookie jar for up to 3 days.
  • To make white chocolate red velvet crinkle cookies, stir in ¾ cup to 1 cup white chocolate chips in the batter.


Calories: 136kcal | Carbohydrates: 24g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 21mg | Sodium: 44mg | Potassium: 49mg | Sugar: 16g | Vitamin A: 125IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 0.6mg