Red Velvet Crinkle Cookies are the perfect marriage of rich, chocolaty red velvet cake and the satisfying crackle of a truly amazing cookie. These delightful treats aren't just delicious; they're a feast for the eyes, with their vibrant red hue peeking through a snowy coating of powdered sugar. Two helpings of Red Velvet Crinkle Cookies will not only satisfy your dessert cravings but also bring back a flood of heartwarming memories of holidays past for me.
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Growing up, my grandmother always made Red Velvet Crinkle Cookies during the holiday season. The smell alone would fill the house with warmth and anticipation. Each bite was a comforting reminder of family, love, and the joy of being together. Now, carrying on her tradition, even though I've adapted the recipe slightly, I hope to bring that same joy to your kitchen.
Why You Will Love This Red Velvet Crinkle Cookies Recipe
These Red Velvet Crinkle Cookies are more than just a recipe. They're a small piece of heaven, a hug in cookie form. The soft, chewy texture combined with the classic red velvet flavor makes them utterly irresistible. Plus, they're surprisingly easy to make, even for novice bakers.
I love how quick these RedVelvetCookies come together. From start to finish, you're looking at under an hour, making them perfect for spontaneous baking sessions. There is also a lot of room to experiment with optional toppings, such as chocolate chips or chopped walnuts.
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These cookies are so special because they perfectly balance flavor and texture. The slight tang of buttermilk, the rich cocoa notes, and the gentle vanilla all create a symphony of flavors your taste buds will adore. And that eye catching sprinkle of powdered sugar? It's the finishing touch that makes these cookies simply stunning!
Ingredients Needed for This Red Velvet Crinkle Cookies Recipe
For the Dough:
- 2 1/2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon red food coloring (gel is best)
- 1 cup buttermilk
For Coating:
- 1 cup granulated sugar
- 1 cup powdered sugar
How to Make This Red Velvet Crinkle Cookies Recipe
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3 minutes with an electric mixer.
Beat in the eggs one at a time, then stir in the vanilla extract and red food coloring. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
Cover the dough with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This is crucial for the cookies to hold their shape.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In two separate shallow bowls, place the granulated sugar and powdered sugar.
Roll the chilled dough into 1 inch balls. First, roll each ball in granulated sugar, then roll in powdered sugar, making sure they are completely coated.
Place the sugared dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
Bake for 10 to 12 minutes, or until the edges are set and the centers are slightly soft.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. The cookies will crackle as they cool!
How to Serve This Red Velvet Crinkle Cookies Recipe
These Red Velvet Crinkle Cookies are perfect on their own with a glass of cold milk or a warm cup of coffee or hot chocolate. You can also serve them as part of a dessert platter alongside other holiday treats.
Consider crumbling them over ice cream or using them as a base for mini cheesecakes. A little whipped cream and some fresh berries also make a lovely addition. These cookies are also perfect for gifting!
How to Store This Red Velvet Crinkle Cookies Recipe
To store your Red Velvet Crinkle Cookies, place them in an airtight container at room temperature. They will stay fresh for up to 3-4 days. Make sure the container is sealed tightly to prevent them from drying out.
For longer storage, you can freeze the baked cookies in an airtight container for up to 2 months. Allow them to thaw completely before serving. Alternatively, you can freeze the dough balls before baking. When ready to bake, simply thaw them slightly and bake as directed, you may need to add another minute or two to the baking time.
Reheating isn't usually necessary, but if you prefer a warm cookie, you can microwave them for a few seconds. Another option is to warm them in a low oven (around 200°F (95°C)) for a few minutes.
Tips to Make This Red Velvet Crinkle Cookies Recipe
For a richer flavor, use dark cocoa powder. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Don't skip the chilling time. This is essential for preventing the cookies from spreading too much during baking. Overmixing the dough can result in tough cookies, so mix until just combined.
Make sure your oven is properly preheated for best results. Using a cookie scoop can help ensure uniform size and baking. Visit recipescharming.com to discover our favorite chocolate chip cookies!
Helpful Notes for This Red Velvet Crinkle Cookies Recipe
Gel food coloring provides a more vibrant red color than liquid food coloring. Adjust the amount to your personal preference. The powdered sugar coating is what creates the signature crinkle effect, so don't skip it!
If your dough is too sticky to roll, add a little more flour, one tablespoon at a time. Be careful not to add too much, or the cookies will be dry.
Variation of This Red Velvet Crinkle Cookies Recipe
For a chocolate chip version, add 1 cup of chocolate chips to the dough. White chocolate chips are especially delicious with red velvet! You can also add chopped nuts, such as pecans or walnuts, for added texture and flavor.
Consider using different extracts, such as almond or peppermint, to create unique flavor profiles. Add a cream cheese frosting swirl after baking for an even more decadent treat.
Frequently Asked Questions
Why are my Red Velvet Crinkle Cookies flat?
Flat Red Velvet Crinkle Cookies can result from using melted butter instead of softened, overmixing the dough, or not chilling it sufficiently. Ensure your butter is properly softened, avoid overmixing, and chill the dough for the recommended time or longer.
How do I get the perfect crinkle on Red Velvet Crinkle Cookies?
The key to achieving a beautiful crinkle is to generously coat the cookies in powdered sugar before baking. The contrast between the wet dough and the dry sugar causes the cracking as the cookies bake.
Can I make Red Velvet Crinkle Cookies ahead of time?
Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2-3 days, or in the freezer for up to a month. Just be sure to wrap it tightly to prevent it from drying out. Let refrigerated dough sit at room temperature for 15-20 minutes before scooping and baking.
Can I use a different type of oil for these cookies?
While vegetable oil is often used, you can substitute with other neutral oils like canola, sunflower, or even melted coconut oil (ensure it is liquid and not solid). Using butter can affect the texture, potentially making them less chewy and spread more.
Conclusion
These Red Velvet Crinkle Cookies are a delightful treat that's sure to impress. Perfectly balancing rich flavor and satisfying texture, this recipe is a definite crowd pleaser. I hope you enjoy baking and sharing these cookies as much as I do! Feel free to leave a comment below with any questions or adaptations you have for your Red Velvet Crinkle Cookies.
Red Velvet Crinkle Cookies: The Easiest Recipe EVER!
Soft, chewy Red Velvet Crinkle Cookies with a vibrant red color and a snowy powdered sugar coating. These cookies are easy to make and perfect for holidays, parties, or any occasion.
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 2 hours 27 minutes
Yield: About 24 cookies
Category: Dessert
Cuisine: American
Diet: Vegetarian
Nutrition:
Protein: 2g
Carbs: 20g
Fat: 7g
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon red food coloring (gel preferred)
- 1 cup buttermilk
- 1 cup granulated sugar (for rolling)
- 1 cup powdered sugar (for coating)
Instructions
- 1. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- 2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- 3. Beat in the eggs one at a time, then stir in the vanilla extract and red food coloring. Mix until well combined.
- 4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- 5. Cover the dough with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- 6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- 7. In two separate shallow bowls, place the granulated sugar and powdered sugar.
- 8. Roll the chilled dough into 1 inch balls. First, roll each ball in granulated sugar, then roll in powdered sugar, making sure they are completely coated.
- 9. Place the sugared dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
- 10. Bake for 10 to 12 minutes, or until the edges are set and the centers are slightly soft.
- 11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a richer flavor, use dark cocoa powder.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- Chilling time is essential to prevent overspreading.
- Gel food coloring provides a more vibrant color. Adjust to preference.