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Red Velvet Crinkle Cookies Recipe

Megan
Red velvet crinkle cookies are rich, thick and fudgy cookies with a hint of cocoa flavor. These red velvet cookies are rolled in both sugar and powdered sugar before baking to give them that signature crinkle top.  Make these red crinkle cookies for an easy and festive holiday cookie.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 11 minutes
Chilling Time 1 hour
Total Time 1 hour 26 minutes
Course Celebrations, Holiday
Cuisine American
Servings 26 cookies

Equipment

  • 2 large mixing bowls
  • 1 small cookie scoop (1 tbsp, 15 ml) optional
  • 2 small bowls for sugar coating
  • 2 baking sheets
  • 2 sheets parchment paper

Ingredients
  

  • 2 cups (240 g) all purpose flour
  • ¼ cup (20 g) unsweetened cooca powder
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 6 tablespoons (85 g) unsalted butter, melted and slighty cooled
  • ¾ cup (150 g) granulated sugar
  • ¼ cup (50 g) light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons (10 ml) red gel food coloring
  • ½ cup (100 g) granulated sugar
  • ½ cup (60 g) powdered sugar

Instructions
 

  • In a medium bowl whisk the flour, cocoa powder, baking powder and salt together until well combined. Set aside.
    2 cups (240 g) all purpose flour, ¼ cup (20 g) unsweetened cooca powder, 1½ teaspoons baking powder, ¼ teaspoon salt
  • Melt the butter in the microwave for 45 seconds. Stir well to mix the melted butter with the smaller unmelted pieces. Cool the butter for a few minutes, if needed, until warm and no longer hot. Whisk the melted and slightly cooled butter with the granulated and light brown sugar until smooth and well combined. Whisk in the eggs, vanilla extract and red gel food coloring until creamy and well combined. Scrape the sides and bottom of the mixing bowl as needed.
    6 tablespoons (85 g) unsalted butter, melted and slighty cooled , ¾ cup (150 g) granulated sugar, ¼ cup (50 g) light brown sugar, 2 large eggs, room temperature, 1 teaspoon vanilla extract , 2 teaspoons (10 ml) red gel food coloring
  • With a flexible spatula or spoon, mix in the dry ingredients until just combined. Cover the dough with plastic wrap. Chill the dough in the fridge for 60 minutes or up to overnight.
  • Preheat the oven to 350 F (177 C) for 30 minutes. Line two large baking sheets with parchment paper. Pour granulated sugar in one bowl and powdered sugar in another small shallow bowl.
    Using a small, tablespoon sized  cookie scoop, scoop tablespoon (15 g) sized balls of red velvet cookie dough. Roll the cookie dough ball into the granulated sugar first and powdered sugar second until well coated in both sugars.
    Place the cookie balls on the parchment lined baking sheet about 2 inches apart.
    ½ cup (100 g) granulated sugar, ½ cup (60 g) powdered sugar
  • Bake the cookies for 11 - 14 minutes until the edges are set and the cookies no longer look wet on top.
    Remove the cookie sheet to cool on a cooling rack for 5 minutes then remove the cookies from the warm cookie sheet to fully cool on the cooling rack.

Notes

Store: These cookies can be stored in an airtight container at room temperature for up to 5 days.
See the Variations section to make these red velvet crinkle cookies with cake mix or to add white chocolate chips to the cookies. 
Keyword Red Velvet Cookies, Red Velvet Crinkle Cookies, Red Velvet Crinkle Cookies Recipe
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