Red velvet crinkle cookies are the perfect festive treat that will brighten any day. These aren’t just any cookies; they’re a vibrant, chewy, and utterly irresistible delight. Think of them as a cross between a classic red velvet cake and your favorite crinkle cookie, all wrapped into one delightful package. This red velvet crinkle cookies recipe is sure to become a family favorite.
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These cookies bring back memories of my grandmother's kitchen, filled with the aroma of freshly baked goods and the warmth of her love. Every bite of these crinkle cookies conjures up those precious moments, making this recipe extra special. So, let’s get baking and create some edible memories of our own!
Why You Will Love This red velvet crinkle cookies Recipe
Oh, where do I even begin? These red velvet crinkle cookies are like a warm hug in cookie form. They're incredibly soft and chewy, with that signature red velvet flavor that's both rich and subtly tangy.
What makes this red velvet crinkle cookies recipe so special is how easy it is to whip up. You don't need to be a professional baker to get these perfect every time. Just a few simple ingredients and a little bit of love are all you need!
Plus, they're absolutely gorgeous! The vibrant red color and the snowy powdered sugar coating make them a showstopper on any dessert table. They are especially a hit during the holidays.
They're the perfect answer if you have ever wondered whether you could have a cookie version of my Strawberry Red Velvet Cheesecake, although that recipe is really amazing!
Ingredients Needed for This red velvet crinkle cookies Recipe
Here's what you'll need to create these delightful red velvet crinkle cookies:
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For the Cookies:
- 2 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ounce red food coloring
- 1 teaspoon white vinegar
- 1 cup buttermilk
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For Coating:
- ½ cup granulated sugar
- 1 cup powdered sugar
How to Make This red velvet crinkle cookies Recipe
Ready to bake up some magic? Follow these simple steps to create the best red velvet crinkle cookies ever!
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Mix Wet Ingredients: In a small bowl, combine the red food coloring, white vinegar, and buttermilk.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix!
- Chill the Dough: Cover the dough and chill in the refrigerator for at least 2 hours, or preferably overnight. This step is crucial for preventing the cookies from spreading too much while baking.
- Preheat Oven: Preheat oven to 350°F (175°C).
- Prepare Coating: In separate shallow dishes, place the granulated sugar and powdered sugar.
- Shape and Coat Cookies: Using a cookie scoop or your hands, roll the dough into 1-inch balls. First, roll each ball in granulated sugar, then generously coat in powdered sugar.
- Bake: Place the coated dough balls on a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until the edges are set, and the centers are slightly soft.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy! Store the red velvet crinkle cookies in an airtight container.
How to Serve This red velvet crinkle cookies Recipe
These red velvet crinkle cookies are fantastic on their own, but here are a few ideas to take them to the next level:
- Pair with Coffee or Tea: The slight tanginess of the red velvet perfectly complements a strong cup of coffee or a soothing cup of tea.
- Serve with Ice Cream: Imagine a warm red velvet crinkle cookie with a scoop of vanilla ice cream. Pure bliss! Consider this cookie plus my Christmas Red Velvet Cheesecake!
How to Store This red velvet crinkle cookies Recipe
Storing these cookies properly will keep them fresh and delicious for days:
- Refrigeration: Store the cookies in an airtight container at room temperature for up to 3 days.
- Freezing: For longer storage, you can freeze the baked cookies in an airtight container for up to 2 months. Thaw at room temperature before serving.
- Reheating: If desired, you can warm the cookies in the microwave for a few seconds to bring back their soft, chewy texture.
Tips to Make This red velvet crinkle cookies Recipe
Here are some tips and tricks to ensure your red velvet crinkle cookies turn out perfectly every time:
- Don't Skip the Chilling Time: Chilling the dough is essential for preventing the cookies from spreading too much in the oven.
- Use High Quality Food Coloring: Use gel food coloring for the most vibrant red results on these red velvet crinkle cookies.
- Don't Overbake: Overbaking will result in dry cookies. Bake until the edges are set, but the centers are still slightly soft.
- Even Coating: Make sure to generously coat the cookies in powdered sugar for that beautiful and delicious crinkle effect.
Helpful Notes for This red velvet crinkle cookies Recipe
Some extra details and recommendations.
- Buttermilk Substitute: If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
- Cocoa Powder: I recommend using Dutch-processed cocoa powder for a richer flavor and darker color.
- Equipment: A cookie scoop will help ensure that all your cookies are the same size, which will result in even baking. Alternatively, try these Perfect Soft And Chewy Snickerdoodle Cookies From The Food Charlatan 3!
Variation of This red velvet crinkle cookies Recipe
Want to mix things up a bit? Here are some fun variations to try with this red velvet crinkle cookies recipe:
- Chocolate Chips: Add ½ cup of chocolate chips to the dough for an extra chocolatey treat.
- Cream Cheese Filling: Make a simple cream cheese filling and sandwich it between two cookies for a decadent dessert.
- Sprinkles: Add some festive sprinkles to the powdered sugar coating for a fun and colorful twist.
Frequently Asked Questions
What makes red velvet crinkle cookies different?
Red velvet crinkle cookies combine the flavors of red velvet cake with the chewy texture of a crinkle cookie. They are rolled in powdered sugar before baking, creating a beautiful cracked appearance and a delightful sweetness.
How do I keep my red velvet crinkle cookies soft?
To keep your red velvet crinkle cookies soft, avoid overbaking them. Bake until the edges are set but the centers are still slightly soft. Store them in an airtight container to prevent them from drying out.
Can I use a cake mix to make red velvet crinkle cookies?
Yes, you can use a red velvet cake mix as a shortcut to make red velvet crinkle cookies. Simply combine the cake mix with eggs, oil, and any other desired ingredients to create a simplified cookie dough.
Why did my red velvet crinkle cookies spread too thin?
Cookies can spread too thin if the dough is too warm or if there is too much liquid. Chill the dough for at least 30 minutes before baking, and ensure accurate measurements of ingredients.
Conclusion
These red velvet crinkle cookies are more than just a treat; they're a delightful experience. Soft, chewy, and bursting with that classic red velvet flavor, they are sure to become a new favorite in your household. So, gather your ingredients, preheat your oven, and get ready to bake up a batch of irresistible red velvet crinkle cookies that will have everyone asking for more. Happy baking!
Red Velvet Crinkle Cookies: The BEST Easy Recipe EVER!
Soft and chewy red velvet crinkle cookies with a beautiful crackled appearance, perfect for holidays or any special occasion.
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 2 hours 32 minutes
Yield: 24 cookies
Category: Dessert
Cuisine: American
Nutrition:
Protein: 2g
Carbs: 22g
Fat: 6g
Ingredients
- 2 ½ cups all purpose flour\n½ cup unsweetened cocoa powder\n1 teaspoon baking soda\n½ teaspoon salt\n½ cup (1 stick) unsalted butter, softened\n1 ½ cups granulated sugar\n2 large eggs\n1 teaspoon vanilla extract\n1 ounce red food coloring\n1 teaspoon white vinegar\n1 cup buttermilk\n½ cup granulated sugar (for coating)\n1 cup powdered sugar (for coating)
Instructions
- Preheat oven to 350°F (175°C).\nIn a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.\nIn a large bowl, cream together the softened butter and granulated sugar until light and fluffy.\nBeat in the eggs one at a time, then stir in the vanilla extract.\nIn a small bowl, combine the red food coloring, white vinegar, and buttermilk.\nGradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.\nCover the dough and chill in the refrigerator for at least 2 hours, or preferably overnight.\nPlace the granulated sugar and powdered sugar in separate shallow dishes.\nUsing a cookie scoop or your hands, roll the dough into 1 inch balls. First, roll each ball in granulated sugar, then generously coat in powdered sugar.\nPlace the coated dough balls on a baking sheet lined with parchment paper.\nBake for 10-12 minutes, or until the edges are set and the centers are slightly soft.\nLet the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.\nEnjoy! Store the cookies in an airtight container.
Notes
- For the best results, chill the dough overnight.\nUse gel food coloring for a vibrant red color.\nDutch processed cocoa powder adds a richer flavor.
