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–+ servings
stack of red cookies covered in powdered sugar

Red Velvet Crinkle Cookies

Julie Blanner
Thick chocolately red velvet cookies topped in powdered sugar and crinkled to perfection.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Cookies
Cuisine American
Servings 24
Calories 108 kcal

Ingredients
  

  • 2 cups all purpose flour
  • ⅓ cup unsweetened cocoa powder
  • 1¼ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 4 tablespoons unsalted butter, softened
  • ½ cup brown sugar, packed
  • ½ cup white granulated sugar
  • 2 large eggs
  • 1 tablespoon milk
  • 2 teaspoons vanilla extract
  • ½ teaspoon red food coloring, or to preference

To Coat

  • ½ cup powdered sugar

Instructions
 

  • In a medium mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, cream butter and sugars until light and fluffy, about 3 minutes.
  • Add eggs, vanilla, and red food coloring. Mix until well combined.
  • Gradually add dry mixture to wet mixture until combined.
  • Cover and refrigerate dough 30 minutes.
  • Preheat oven to 350° F. Line a baking sheet with parchment paper for easy cleanup. Scoop dough using 1" cookie scoop or teaspoon and roll into balls in palms of hands. Roll balls in powdered sugar to coat. Place spaced on cookie sheet.
  • Bake 10 minutes or until cracked but slightly gooey.
  • Allow to cool 1 minute before transferring to a cooling rack.

Notes

Variations

  • Add Chocolate Chips - Fold in 1 cup of white, milk or semi-sweet chocolate chips.
  • Ice

Tips

  • Roll the dough ball in powdered sugar twice. Make sure to get plenty on there. You want a thick layer so all of it doesn't dissolve into the cookie during baking. You can also dust them just before going in the oven to cover fingerprints if needed.
  • Do not overbake. Remove them from the oven when the tops are cracked and the insides are still a bit gooey. This will give you the perfect firm on the outside, soft on the inside cookie.

To Store

  • Room Temperature - Store in an airtight container at room temperature for 3-5 days.
  • Freeze Cookies - Allow baked cookies to cool completely before freezing. Freeze in a freezer bag or airtight container for up to 3 months. Let thaw in fridge or on counter before eating. You may want to sprinkle with extra powdered sugar. 
  • Freeze Dough - Freeze balls BEFORE rolling in powdered sugar. Store in a freezer bag or airtight container (separate layers with parchment paper) for up to 3 months. Remove from freezer and allow to thaw before rolling in powdered sugar. Bake according to instructions. 
Yields 2 dozen 1”/small cookie scoop, 1 dozen large cookie scoop

Nutrition

Calories: 108kcalCarbohydrates: 20gProtein: 2gFat: 3gSaturated Fat: 1gCholesterol: 21mgSodium: 66mgPotassium: 41mgFiber: 1gSugar: 11gVitamin A: 81IUCalcium: 23mgIron: 1mg
Keyword red velvent crinkle, red velvet cookies, red velvet crinkle recipe
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