These Red Velvet Crinkle Cookies couldn’t be any more festive for the holiday season! They’re soft and chewy and coated with a generous amount of confectioners’ sugar!
Get ready ladies and gentlemen because this week I’m bringing on all things COOKIE!
I’ll be sharing a cookie recipe each day for the rest of this week, so I hope y’all LOVE cookies because each and everyone deserve a spot on your holiday dessert table this season!
We’re starting off with these fabulous, soft and chewy Red Velvet Crinkle Cookies. They’re super festive aren’t they??
I’m a big crinkle cookie fan. If you haven’t checked out my Lemon Crinkle Cookies, you absolutely should give them a look-see! They’re hugely popular here at the BHK. They’re just as pretty as this Red Velvet version, as well as sweet, slightly tart and loaded with lemon flavor!
Why You’ll Love this Recipe
If you’re going on looks alone, I don’t think you’ll find a more festive cookie this holiday season. They’re beautiful.
The fudgy taste is rich and delicious.
I bet you’ve got most of the ingredients for these beauties already in your pantry.
Ingredients You’ll Need
- unsalted butter
- granulated sugar
- large eggs
- red food coloring
- vanilla extract
- all-purpose flour
- cocoa powder
- baking powder
- baking soda
- confectioners’ sugar
The key to getting the crinkliest cookies is to first coat each cookie dough ball lightly in some granulated sugar and then to roll the balls in the confectioners’ sugar until they’re thickly coated. Don’t skimp. You want that confectioners’ sugar nice and thick on the outside.
The first step is to whisk together your flour, cocoa powder, baking powder and soda and salt in a large bowl.
Next up, you’ll cream your butter and granulated sugar until light and fluff, followed by your eggs, red food coloring and vanilla extract until well combined.
At this point you will gradually add your dry mixture to the wet mixture until well combined.
Scoop the dough with a 2-inch cookie scoop into balls and first roll the balls lightly in some granulated sugar followed by a generous coating of the confectioners’ sugar. You’ll know when it’s enough when you can’t see the red dough any longer.
Place the balls on a parchment lined baking sheet 3 inches apart because the cookies will spread and bake for about 14-15 minutes until you see that nice crinkle effect. The centers will still be soft at this point, but the edges will be set. Remove from the oven and let cool on the baking sheet.
I hope you guys add these to your cookie tray this holiday season! You’re going to love that fudgy chewy taste! Guaranteed!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Red Velvet Crinkle Cookies
I use McCormick’s liquid red food coloring for this recipe. You can find it at most local markets.
As I mentioned above, if you want the cookies to have that beautiful crinkle effect do not skimp on the confectioners’ sugar.
These cookies will keep at room temperature in a covered container for one week.
More Delicious Holiday Cookie Recipes to Enjoy
- 2 3/4 cups all-purpose flour
- 3 tablespoons cocoa powder
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup (two sticks) unsalted butter, room temperature
- 1 1/4 cups granulated sugar,
- 2 large eggs
- 2 tsp. vanilla extract
- 1 1/2 tablespoons red liquid food coloring, I use McCormick's
- 1/3 cup granulated sugar
- 1 1/4 cups confectioners' sugar
- Preheat oven to 325 degrees. Line a large baking sheet with parchment paper. Set aside.
- In a large bowl, whisk together your flour, cocoa powder, baking powder and baking soda and salt until well combined. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or by hand) cream together your butter and 1 1/4 cups granulated sugar on medium speed until light and fluffy, about 3 minutes. On low speed, add the eggs one at a time, followed by the vanilla and red food coloring and mix until well combined.
- Slowly add the dry mixture to the wet mixture until combined. Place your confectioners' sugar and 1/3 cup granulated sugar in two separate bowls. Using a 2-inch cookie scoop, roll cookies into a ball and first dip in granulated sugar to lightly coat and then generously coat in the confectioners' sugar. You should not be about to see any red sough through the sugar. Place balls on prepared sheet 2-3 inches apart. Bake for 14-15 minutes until the cookies have the crinkle effect and the edges are set. The centers will still be soft. Cool on baking sheet and then remove to wire racks.
Recipe adapted from The New York Times