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Hi Bold Bakers!
WHAT YOU GET: My Red Velvet Crinkle Cookies recipe is the ultimate soft and velvety cookie to try this winter. Just like the perfect red velvet cake, you get all of those delicious flavors and textures in a beautiful crinkled cookie.
Holiday cookie platters are a must-have this season. Not only do cookies taste delicious, but they’re also an edible decoration on the table. Whether you’re looking to impress friends and family with a dessert or are craving a late-night snack, my Red Velvet Crinkle Cookies recipe will do the trick!
What makes my Red Velvet Crinkle Cookies recipe different from others is the deep layers of flavor embedded into each cookie, all the while packing a great amount of moist and dense texture. You also can’t forget about that vibrant red color that peaks through the powdered sugar!
Though there is a bit of time to chill the dough, you’ll be able to prep and bake these cookies in under 25 minutes. It’s worth the wait; each bite will be a guaranteed piece of heaven.
Table Of Contents
- What Are Red Velvet Crinkle Cookies?
- Tools You Need To Make Red Velvet Cookies
- Ingredients
- How To Make Red Velvet Crinkle Cookies
- Can I Make Red Velvet Crinkle Cookies Ahead Of Time?
- How To Store Red Velvet Crinkle Cookies
- Ingredient Substitutions
- FAQs
- Gemma’s Pro Chef Tips
- Related Recipes
What Are Red Velvet Crinkle Cookies?
Crinkle cookies are cake-like cookies with an impressive crinkle top design. Crinkle cookies get their crackle design by rolling the dough balls in powdered sugar. Just like traditional Chocolate Crinkle Cookies, these Red Velvet Crinkle Cookies have a deep chocolatey flavor alongside an incredible deep red color.
Crinkle cookies are one of the most popular cookies to have and make during the holidays. They are believed to have been invited by Helen Fredell of St. Paul, Minnesota, in the early 1900s, when her recipe was featured in one of Betty Crocker’s famous cookie cookbooks, “Cookie Carnival.”
And they’ve gained even more popularity and have taken on several different forms and flavors over the years!
Tools You Need To Make Red Velvet Crinkle Cookies
- Measuring cups and spoons
- Stand mixer fitted with a paddle attachment (alternatively, a large bowl and a handheld electric mixer)
- Silicone spatula
- Mixing bowls
- Whisk
- Plastic wrap
- 2 baking sheets
- Parchment paper
- Wire cooling rack
Ingredients You Need To Make Red Velvet Crinkle Cookies:
- Butter: Make sure to soften your butter before you use it so that your cookies come out perfectly tender!
- Granulated Sugar: Granulated sugar or “white sugar” will give these cookies the perfect amount of sweetness in each bite.
- Dark Brown Sugar: Dark brown sugar is crucial to a moist and dense cookie. Try making your own here!
- Eggs: I like to use good quality large eggs in my recipe.
- Milk: Use some full-fat, whole milk for this recipe.
- Gel Food Coloring: Red gel food coloring will give you that intense deep red coloring you typically see in red velvet treats, without watering down your dough.
- Vanilla Extract: Vanilla extract enhances the rest of your ingredients. Make Homemade Vanilla Extract for a challenge!
- White Vinegar: White vinegar will make your cookies moist.
- All-purpose flour: This kind of flour is perfect for cake-like cookies that you want to keep on the denser side.
- Cocoa Powder: Cocoa powder is key for that iconic chocolatey flavor.
- Baking Powder: A combination of baking soda and acid, baking powder will help your cookies rise in the oven.
- Baking Soda: Unlike baking powder, baking soda doesn’t contain any acid but will activate with dark brown sugar.
- Salt: Just a touch will do the trick and help make your chocolate flavors pop.
- Powdered Sugar: Powdered sugar is white sugar ground up into a powder. Try making your own Powdered Sugar!
How To Make Red Velvet Crinkle Cookies
- Mix wet and dry ingredients in a stand mixer until you reach a dough.
- Cover and chill dough until firm.
- Preheat your oven and line baking sheets with parchment paper.
- Roll dough into balls and coat them generously in powdered sugar.
- Place balls of dough onto the baking sheets.
- Bake, rotating halfway through until surfaces are crinkled.
- Let cool before transferring to a wire rack.
Can I Make Red Velvet Crinkle Cookies Ahead Of Time?
Prepping for holiday festivities can take a lot of time. Save yourself the stress by making your red velvet cookie dough beforehand, covering well, and freezing. I suggest pre-shaping your dough into balls, freezing, and moving to a Ziploc bag. Then, on the day of the even or whenever you’re craving these cookies, allow them to thaw, roll them in powdered sugar, and bake off as usual!
How To Store Red Velvet Cookies
If you have leftover Red Velvet Crinkle Cookies, store them in an airtight container at room temperature for up to 3 days. You can also freeze these cookies even though they have powdered sugar on them.
Ingredient Substitutions
Whether you want to make a healthier alternative, you don’t have time to grab certain ingredients, or you’re looking for a vegan Red Velvet Crinkle Cookies recipe, Bigger Bolder Baking has got you covered. Here are a few ingredient substitutions and homemade versions you can make to still enjoy these delicious cookies:
FAQs
Why are my crinkle cookies flat?
An important step in making these cookies is chilling the dough for enough time. If you don’t chill it long enough, it won’t keep its shape in the oven.
How come my crinkle cookies don’t look crinkly?
There are several reasons why your crinkle cookies do not have that cracked texture. It’s possible you didn’t include enough baking soda and baking powder in your dough, your oven isn’t hot enough, or your leaveners have gone past their shelf life.
Check before baking that all of your ingredients are still fresh and your oven can operate at 350°F (180°C).
What do I do if I don’t have a stand mixer or electric hand mixer?
Though using a stand mixer or electric hand mixer will make your job a lot easier, there’s nothing a little elbow grease can’t fix. You can use a whisk to combine all wet and dry ingredients. Make sure to thoroughly combine.
Gemma’s Pro Chef Tips For Making Red Velvet Crinkle Cookies
- Be sure to use red gel coloring for the right color and consistency of the dough.
- This dough is very soft and will need to be thoroughly chilled, or it will be impossible to roll, so be sure to factor in that time.
- Rolling these cookies is messy work! If you use disposable gloves, you won’t have red-stained hands by the end.
- If you want the sugar coating to have a little crunch, first roll them in granulated sugar, then in powdered sugar.
- Turn these into red velvet sandwich cookies with my Cream Cheese Frosting!
For More Holiday Recipes, Check Out:
- Ginger Crinkle Cookies
- Chocolate Crinkle Cookies
- GIANT Single-Serving Christmas Cookies
- Best Ever Sugar Cookie Recipe
- Classic Snowball Cookies
- Homemade Gingerbread Man
- The Softest & Chewiest Snickerdoodle Cookies
- Buttery Jam Thumbprint Cookies
- Butter Pecan Shortbread Cookies
And don’t miss more everyday baking recipes in my NEW Bigger Bolder Baking Every Day Cookbook!
Try These Recipes!
Red Velvet Crinkle Cookies
Ingredients
- ½ cup (4 oz/115 g) butter, softened
- ¾ cup (6 oz/170 g) granulated sugar
- ½ cup (3 oz/85 g) dark brown sugar
- 2 large eggs, at room temperature
- 1½ tablespoons milk
- 2 teaspoons red gel food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 2 cups (10 oz/284 g) all-purpose flour
- ⅓ cup (1⅓ oz/37 g) cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup (2 oz/57 g) powdered sugar
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment (or with a large bowl and a handheld electric mixer), beat the butter, granulated sugar, and brown sugar on medium speed for about 3 minutes until light and fluffy.
- Add the eggs, milk, red food coloring, vanilla extract, and vinegar and beat until combined, scraping down the sides of the bowl a few times to ensure even mixing.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, salt, and baking soda, then turn the mixer to low speed and gradually add the flour mixture until just combined.
- Cover and chill the dough for at least 4 hours and up to 2 days so it is firm to scoop.
- When ready to bake, preheat the oven to 350°F (180°C) and line 2 baking sheets with parchment paper. Place the powdered sugar in a bowl next to you.
- Oil your hands lightly to make handling the dough easier. Roll heaped tablespoons of the dough into balls, then roll in the powdered sugar to generously coat.
- Place the balls of dough 2 inches (5 cm) apart on the prepared baking sheets and bake for 12-13 minutes, rotating halfway through, until puffed and cracked, with set edges.
- Let the cookies cool for 10 minutes on the baking sheets before transferring them to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days.
A new favorite of my husband’s. Thanks for a delicious, and pretty cookie.
Hi Gemma, can I use 1 cup all purpose flour and 1 cup almond flour?
Hi Gemma, can I use oil instead of butter? If yes, how many ml/f.oz? Thanks!
I bet this could also be a green crinkle cookie using green colouring instead to get the real Christmas colours with both red and green. Thanks for the recipe. I haven’t made it yet.
Hi. Gemma. I tried this recipe. I wanted to ask are they supposed to taste cakey? Or gooey and moist like your chocolate ones? Also please would you be able to add a video to this recipe. Just would understand alittle bit more how light and fluffy to mix the sugar and butter mixture?
Is there a good substitution for white vinegar for this recipe? Is it needed?
Hi, Gemma, how can I make these lovely cookies Eggless?
Can I use a Red Velvet cake mix?