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5.0 from 6 votes

Red Velvet Crinkle Cookies

Red Velvet Crinkle Cookies are thick, chewy, and gooey cookies with a festive twist on a classic red velvet recipe. This moist, decadent dessert comes together in 30 minutes using cocoa powder and red gel food coloring, and just a bit of chill time!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
5 mins
Total Time
32 mins
Servings: 28 cookies
Calories: 107 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 ⅔ cups all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter 1 stick at room temperature
  • 1 ¼ cups white sugar
  • 2 large eggs room temperature
  • 1 tablespoon milk
  • 1 ½ teaspoons liquid red food coloring or ¼ teaspoon red gel food coloring
  • 1 teaspoon vanilla extract
  • ½ cup powdered sugar for dipping (more if needed)

Instructions

    Cup of Yum
  1. In a medium bowl, add the flour, cocoa powder, baking powder, and salt and whisk together.
  2. In a large mixing bowl, add the softened butter and sugar and beat with an electric mixer until fluffy, about 3 minutes. You an also use the bowl of a stand mixer with the paddle attachment.
  3. Add in the eggs one at a time, scraping down sides of bowl in between additions
  4. Add in the milk, food coloring and vanilla extract and beat until the red coloring is blended in thoroughly.
  5. Gradually add in the flour mixture in batches, scraping down sides of bowl as it is added.
  6. Place the dough in a bowl, cover the bowl with plastic wrap and place in the refrigerator for 30 minutes to chill. (it can be left in the refrigerator to up to 24 hours.
  7. Preheat oven to 350° F and line baking sheets with parchment paper (or a silicon mat).
  8. Add the powdered sugar to a medium sized bowl.
  9. Using a 1- 1 ½ tablespoon cookie scoop, scoop the dough and roll into a smooth ball and place the rolled dough in the powdered sugar and coated thoroughly.
  10. Place them on the lined cookie sheets 2 inches apart.
  11. Bake for 12-14 minutes
  12. Remove from the oven and let the cookies cool on the baking sheet for 4-5 minutes and then transfer them to wire cooling rack to cool completely.

Notes

  • Store in airtight container.
  • Freeze the dough in balls for up to 2 months. When ready to bake, thaw at room temperature or the the refrigerator and then roll them in the powdered sugar prior to baking.
  • Freeze the cookies after baking in an airtight container or zip closure freezer bag. The sugar may absorb into the cookies so sprinkle with powdered sugar after thawing if desired.

Nutrition Information

Serving 1cookie Calories 107kcal (5%) Carbohydrates 17g (6%) Protein 1g (2%) Fat 4g (6%) Saturated Fat 2g (10%) Polyunsaturated Fat 0.2g Monounsaturated Fat 1g Trans Fat 0.1g Cholesterol 22mg (7%) Sodium 27mg (1%) Potassium 52mg (1%) Fiber 1g (4%) Sugar 11g (22%) Vitamin A 121IU (2%) Vitamin C 0.001mg (0%) Calcium 15mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 28cookies

Amount Per Serving

Calories 107

% Daily Value*

Serving 1cookie
Calories 107kcal 5%
Carbohydrates 17g 6%
Protein 1g 2%
Fat 4g 6%
Saturated Fat 2g 10%
Polyunsaturated Fat 0.2g 1%
Monounsaturated Fat 1g 5%
Trans Fat 0.1g 5%
Cholesterol 22mg 7%
Sodium 27mg 1%
Potassium 52mg 1%
Fiber 1g 4%
Sugar 11g 22%
Vitamin A 121IU 2%
Vitamin C 0.001mg 0%
Calcium 15mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.