Red Velvet Crinkle Cookie
Welcome to Christmas cookies in July! These red velvet crinkle cookies are fudgy, perfectly red, with a crackle you’ll crave year-round.
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Red Velvet Cookie Recipe
I’ve been doing a Christmas Cookies in July series on Instagram the past couple of weeks and I realized I have never shared my red velvet cookie recipe on here! So yes, while red velvet crinkle cookies are typically considered a Christmas (or Valentine’s Day) treat, I am here to contend that they should absolutely be made in the summer, too.
Soft, pillowy, and the perfect amount of chewy, these vibrant red cookies are fudgy and so delicious! Trust me – you’re going to love this fun spin on a beloved classic.
Ingredients in Red Velvet Cookies
- Butter, softened – I like to use salted butter, but you can also use unsalted and add a pinch of salt to the dough.
- Granulated sugar + extra for rolling
- Brown sugar – This helps the cookie stay chewy.
- Egg
- Vanilla extract
- All purpose flour
- Dutch processed cocoa powder – I use dutch processed cocoa powder but you can use regular, unsweetened cocoa powder, too.
- Baking soda
- Salt
- Red gel food coloring – I always use gel food coloring so you aren’t adding a bunch of extra liquid to the recipe.
- Powdered sugar + 1 tbsp cornstarch, mixed – I have found that the powdered sugar doesn’t disappear if rolling in granulated sugar and then rolling in a combination of cornstarch and powdered sugar.
How to Make Red Velvet Crinkle Cookies
- Preheat oven to 375° F.
- In a stand mixer or in a bowl with an electric hand mixer, cream together the butter, granulated sugar and brown sugar.
- Add the egg and vanilla. Mix until light in color and creamy.
- Add in the dry ingredients (flour, cocoa, baking soda and salt), mix into the dough. Mix until completely combined. The dough will be soft.
- Mix in the red food coloring until you’ve achieved your desired color.
- Scoop the cookie dough out into 1 1/2 tbsp portions (#40 scoop).
- Roll first in granulated sugar and then in the powdered sugar/cornstarch mixture and then arrange on a parchment or silicone lined cookie sheet.
- Repeat with remaining dough.
- Bake at 375° F for 7-10 minutes, until the cookies flatten, spread and begin to crackle.
- Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
Should I use powdered sugar or granulated sugar to coat the cookies for the crinkled effect?
I like to use both! In order to ensure the powdered sugar doesn’t disappear from the cookies, roll the dough in granulated sugar first and then in a mixture of cornstarch and powdered sugar!
How do I store red velvet cookies?
Once cooled, store your cookies in an airtight container on the counter for 3-5 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months. I have a post all about how to freeze cookies if you need more guidance!
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Red Velvet Crinkle Cookies
Ingredients
- 3/4 cup butter, softened
- 1/4 cup granulated sugar + extra for rolling
- 3/4 cup brown sugar
- 1 egg
- 3 tsp vanilla extract
- 2 cups all purpose flour
- 1/4 cup dutch processed cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- red gel food coloring, as needed
- 1/2 cup powdered sugar + 1 tbsp cornstarch, mixed
Instructions
- Preheat oven to 375° F.
- Cream together the butter, granulated sugar and brown sugar.
- Add the egg and vanilla. Mix until light in color and creamy.
- Add in the dry ingredients (flour, cocoa, baking soda and salt), mix into the dough. Mix until completely combined. The dough will be soft.
- Mix in the red food coloring until you’ve achieved your desired color.
- Scoop the cookie dough out into 1 1/2 tbsp portions (#40 scoop).
- Roll first in granulated sugar and then in the powdered sugar/cornstarch mixture and then arrange on a parchment or silicone lined cookie sheet.
- Repeat with remaining dough.
- Bake at 375° F for 7-10 minutes, until the cookies flatten, spread and begin to crackle.
- Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
