Soft, chewy Red Velvet Crinkle Cookies are everything you love about red velvet cake! Add them to your holiday cookie tray for a festive pop of color and flavor.
- ½ cup (4 oz/115 g) butter , softened
- ¾ cup (6 oz/171 g) granulated sugar
- ½ cup (3 oz/85 g) dark brown sugar
- 2 large eggs , at room temperature
- 1½ tablespoons whole 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) unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (2 oz/57 g) powdered sugar (for rolling)
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In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl using a handheld electric mixer), cream the butter, granulated sugar, and brown sugar on medium speed for about 3 minutes until light and fluffy.
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With the mixer on low speed, add the eggs, milk, red food coloring, vanilla extract, and vinegar and mix until incorporated.
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In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Gradually add this mixture into your wet ingredients and mix until just combined.
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Cover and chill the dough in the fridge for at least 4 hours and up to 2 days so it is firm to scoop.
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Preheat the oven to 350°F (180°C) and line 2 baking sheets.
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Scoop heaped tablespoons of the dough, shape into balls and roll in the powdered sugar to generously coat. (Oil your hands lightly to make handling the dough easier). Place the balls of dough 2 inches (5 cm) apart on the prepared baking sheets.
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Bake for 12-13 minutes or until puffed and crackly on top.
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Let the cookies cool for 10 minutes on the baking sheets before transferring them to a wire rack to cool completely.
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Enjoy with a cup of hot chocolate! Store any leftover cookies in an airtight container at room temperature for up to 3 days.
- Use red gel food coloring: Gel provides the most vibrant red color without watering down your dough.
- Chill the dough thoroughly: This dough is very soft and needs to be firm to scoop and roll. Chill for at least 4 hours or up to 2 days.
- Oil your hands lightly when rolling: Rolling the dough can be messy, and a bit of oil prevents sticking and red-stained hands.
- Double roll in sugar for extra coverage: For a more pronounced crackle and slight crunch, roll cookies first in granulated sugar, then in powdered sugar.
- Rotate baking sheets halfway through: This ensures even baking, especially if your oven has hot spots.
- Check for doneness early: Cookies should be puffed and crackly on top.
- Optional flavor twist: Add a pinch of espresso powder to enhance the cocoa flavor or a few drops of almond extract for a subtle nutty note.
- Turn into sandwich cookies: Spread cream cheese frosting between two cookies for a decadent treat.