Oh, red velvet! It’s like a hug in cookie form, right? And when you combine that gorgeous color with that classic, crazy-good crinkle top you only get from rolled-in powdered sugar? Perfection! That’s exactly what these Red Velvet Crinkle Cookies deliver. They’re not too cakey, not too chewy – they’re just right, with this beautiful bright red peek-a-boo inside and a sweet, snowy coating. I remember the first time I made these for a family potluck; they disappeared in minutes! Seriously, they’re a showstopper that’s surprisingly easy to whip up.
Why You’ll Love These Red Velvet Crinkle Cookies
You’re going to adore making these cookies! They’re:
- Super easy to whip up, even for beginner bakers!
- Packed with that classic, delightful red velvet flavor.
- Perfectly chewy on the inside and beautifully crinkled on the outside.
- Absolutely gorgeous with their vibrant color – a real treat for the eyes!
- A guaranteed hit at parties, holidays, or just because you need a sweet something.
Gather Your Ingredients for Red Velvet Crinkle Cookies
Alright, let’s get our ducks in a row for these fabulous Red Velvet Crinkle Cookies! The secret to their magic is really just standard pantry stuff, with a little red flair. You’ll need about 2 and a quarter cups of good ol’ all-purpose flour, a teaspoon of baking soda to give them a little lift, and half a teaspoon of salt to make all those flavors pop. Don’t forget half a cup of softened unsalted butter – it’s gotta be soft, not melted! Then, a cup and a half of granulated sugar, two nice big eggs, and a teaspoon of vanilla extract for that lovely aroma. The star players are a tablespoon of unsweetened cocoa powder and a good splash of red food coloring (we’ll talk about gel versus liquid later!). Oh, and a good half cup of powdered sugar for that all-important snowy coating before baking!
Essential Equipment for Baking Red Velvet Crinkle Cookies
To whip up these beauties, you’ll mainly need a few trusty kitchen tools. Grab a couple of mixing bowls – a big one for the main action and a medium one for your dry stuff. You’ll want a whisk, a hand mixer (or a good sturdy spoon and some elbow grease!), a measuring cup set, and spoons. Baking sheets are a must, of course, and parchment paper makes cleanup a breeze!
Step-by-Step Guide to Making Red Velvet Crinkle Cookies
Alright, let’s get these gorgeous Red Velvet Crinkle Cookies born! It’s a pretty straightforward process, just follow along and you’ll be snacking in no time. It reminds me a bit of making my favorite chocolate chip cookies in terms of the creaming and mixing steps, but with that special red velvet twist!
Preparing the Red Velvet Cookie Dough
First things first, grab your medium bowl and whisk together the flour, baking soda, and salt. Set that aside. Now, in your big mixing bowl, cream up that softened butter and granulated sugar. You want them light and fluffy – this is where you build a lot of that cookie’s yummy texture! Beat in your eggs one at a time until they’re fully incorporated, then stir in that vanilla extract. For that signature red velvet look and flavor, mix your cocoa powder and red food coloring in a tiny bowl to make a paste. Seriously, squish it together! Then, dump that rich red paste into your butter mixture and give it a good mix until it’s all one gorgeous, uniform color.
Chilling and Shaping the Red Velvet Crinkle Cookies
Now for the patience part, but trust me, it’s worth it! Cover your dough bowl and pop it in the fridge for at least an hour. This part is crucial, it helps the cookies hold their shape and prevents them from spreading too much. While that’s chilling, get your oven preheating to 350°F (175°C) and line some baking sheets with parchment paper for easy cleanup. Once the dough is nice and firm, scoop out about 1-inch balls – I like to use a cookie scoop for even sizes! Then, roll each little ball in a shallow bowl of powdered sugar until it’s totally coated. This is what gives you that beautiful snowy crinkle top.
Baking Your Perfect Red Velvet Crinkle Cookies
Place those sugar-coated dough balls about 2 inches apart on your prepared baking sheets. They’ll spread a bit! Bake them for about 9 to 11 minutes. You’re looking for the edges to be set, but the centers should still feel a little soft to the touch. Overbaking is the enemy of chewy cookies, so keep a close eye on them! Once they’re out of the oven, let them hang out on the baking sheet for a couple of minutes to firm up just slightly before carefully transferring them to a wire rack to cool completely. This step prevents them from falling apart.
Tips for Perfectly Chewy Red Velvet Crinkle Cookies
Okay, so you want those *perfectly* chewy Red Velvet Crinkle Cookies? I’ve got you! My biggest tip is to not skimp on the chilling time. Seriously, that hour (or even longer!) in the fridge makes all the difference between a cookie that spreads into a cookie puddle and one that stays nice and round with that gorgeous crinkle. Also, make sure your butter is truly softened, not melted – it’s key for that light and fluffy creamed mixture. And for the love of all that’s sweet, don’t overbake! Pull them out when the centers still look a tad soft. They’ll finish setting up as they cool, giving you that wonderfully chewy center. Oh, and for that crinkle effect, really give them a good roll in the powdered sugar! It’s a lot like getting my chocolate chip cookies just right – a few little tricks make a big difference.
Ingredient Notes and Substitutions for Red Velvet Crinkle Cookies
So, a few things about these ingredients! For that vibrant red color, I usually just use regular liquid food coloring, but if you want a *really* deep, intense red without adding too much extra liquid, go for a gel food coloring. Just start with a little bit and add more until you get the shade you love! If you need to make these dairy-free, you can totally swap out the butter for a good quality dairy-free butter substitute, and for a gluten-free version, a 1-to-1 gluten-free baking flour blend usually works like a charm. Just remember, the texture might be a *tiny bit* different, but still delicious!
Storing and Reheating Your Red Velvet Crinkle Cookies
These pretty cookies are best kept at room temperature in an airtight container for up to 3-4 days. They sometimes get even chewier the next day! If you need to keep them longer, you can totally freeze them in a single layer on a baking sheet until firm, then transfer them to a freezer bag for up to 3 months. Just let them thaw on the counter. For a quick warm-up, pop one in the microwave for just 5-10 seconds – pure bliss!
Frequently Asked Questions about Red Velvet Crinkle Cookies
Got questions about these fun Red Velvet Crinkle Cookies? I’ve got answers! And if you love cookies, you should definitely check out my chocolate chip cookies recipe too!
Why aren’t my cookies getting those pretty crinkles?
Usually, the crinkle effect comes from rolling the dough balls generously in powdered sugar *before* baking. It cracks as the cookie spreads! Make sure your dough is properly chilled too; cold dough holds its shape better and cracks more. Also, don’t flatten the dough balls too much before baking – let them keep a nice round shape!
Can I make these without red food coloring?
You sure can! They won’t be *red* velvet anymore, of course, but they’ll still be delicious chocolate crinkle cookies. You’ll just skip the food coloring. If you still want that chocolate flavor, make sure you’ve got the cocoa powder in there! They’ll still have that lovely crinkle, just without the vibrant color.
How long do Red Velvet Crinkle Cookies stay fresh?
These cookies are pretty resilient! Stored in an airtight container at room temperature, they’ll stay nice and chewy for about 3 to 4 days. Honestly, I think they’re even better on the second day! If you need to keep them longer, pop them in the freezer for up to 3 months.
Can I use gel food coloring instead of liquid?
Absolutely! Gel food coloring is actually a great choice if you want a really intense red color without adding too much extra liquid to your dough. You’ll probably need less gel than liquid, so start with a small amount and mix until you get the shade you’re dreaming of. The texture should be just fine!
Estimated Nutritional Information
Just so you know, these numbers are estimates, and they can change a smidge depending on the brands you use and how big you roll your cookies. But generally, you’re looking at around 150 calories per cookie. There’s about 7g of fat, 22g of carbs, and about 20g of sugar, with a little bit of protein too!
Print
Red Velvet Crinkle Cookies
- Total Time: 1 hour 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Chewy and soft red velvet cookies with a classic crinkle top.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon red food coloring
- 1/2 cup powdered sugar, for rolling
Instructions
- Whisk together flour, baking soda, and salt in a medium bowl.
- In a large bowl, cream together butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a small bowl, mix cocoa powder and red food coloring to form a paste. Add this paste to the butter mixture and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Cover the dough and refrigerate for at least 1 hour.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Place powdered sugar in a shallow bowl.
- Roll dough into 1-inch balls.
- Roll each ball in powdered sugar, coating completely.
- Place balls 2 inches apart on prepared baking sheets.
- Bake for 9-11 minutes, or until the edges are set and the centers are still slightly soft.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a deeper red color, you can use gel food coloring.
- Do not overbake, as this will result in dry cookies.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 20g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: red velvet cookies, crinkle cookies, chocolate cookies, holiday cookies, easy cookies, dessert recipe