Red Velvet Crinkle Cookies

ByDeShawn Ellis
Jump to Recipe·Print Recipe
SPREAD LOVE

why make this recipe

Red Velvet Crinkle Cookies are not just delicious; they bring a burst of color and joy to any gathering. Their rich, cocoa flavor paired with the eye-catching red hue makes them perfect for birthdays, holidays, or any festive occasion. The crinkly texture adds an interesting element, making each bite not only tasty but also fun. Plus, they are easy to make and can be enjoyed by everyone.

how to make Red Velvet Crinkle Cookies

Ingredients:

  • 2 cups all-purpose flour
  • 1/4 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tablespoon red food coloring
  • 1 teaspoon vanilla extract
  • Powdered sugar for rolling

Directions:

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  3. In a separate bowl, beat the butter and sugar together until creamy.
  4. Add the egg, red food coloring, and vanilla extract to the butter mixture and mix until combined.
  5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  6. Chill the dough in the refrigerator for about 30 minutes.
  7. Roll the dough into balls and then roll them in powdered sugar until coated.
  8. Place on a baking sheet lined with parchment paper about 2 inches apart.
  9. Bake for 10-12 minutes until the edges are set.
  10. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

how to serve Red Velvet Crinkle Cookies

Serve these cookies fresh from the oven or at room temperature. They are great on their own or paired with a glass of milk or a hot cup of coffee. You can also add them to a dessert platter for special occasions.

how to store Red Velvet Crinkle Cookies

To keep your cookies fresh, place them in an airtight container at room temperature. They can last for about 5-7 days. If you want to keep them longer, consider freezing them. Just make sure to place parchment paper between layers to prevent sticking.

tips to make Red Velvet Crinkle Cookies

  • Make sure your butter is softened but not melted for the best texture.
  • For extra flavor, you can add some chocolate chips to the dough.
  • Don’t skip chilling the dough; it helps the cookies hold their shape.

variation

You can make these cookies with different food coloring to change their appearance. Try using blue, green, or even a combination of colors for fun variations!

FAQs

1. Can I use natural cocoa powder instead of Dutch-processed?
Yes, you can use natural cocoa powder, but it may alter the color slightly.

2. Can I omit the food coloring?
Yes, but the cookies will not have their signature red color. They will still taste great!

3. How do I know when the cookies are done baking?
The edges should be set, and the tops may still look a bit soft. They will continue to firm up as they cool.

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Red Velvet Crinkle Cookies

  • Author: admin
  • Total Time: 42 minutes
  • Yield: 24 cookies 1x
  • Diet: Vegetarian
Print Recipe

Description

Deliciously rich, cocoa-flavored cookies with a vibrant red hue and a fun, crinkly texture. Perfect for celebrations or everyday treats.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/4 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tablespoon red food coloring
  • 1 teaspoon vanilla extract
  • Powdered sugar for rolling

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  3. In a separate bowl, beat the butter and sugar together until creamy.
  4. Add the egg, red food coloring, and vanilla extract to the butter mixture and mix until combined.
  5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  6. Chill the dough in the refrigerator for about 30 minutes.
  7. Roll the dough into balls and then roll them in powdered sugar until coated.
  8. Place on a baking sheet lined with parchment paper about 2 inches apart.
  9. Bake for 10-12 minutes until the edges are set.
  10. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Make sure your butter is softened but not melted for the best texture. Consider adding chocolate chips for extra flavor. Don’t skip chilling the dough; it helps the cookies hold their shape.

  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150
  • Sugar: 10g
  • Sodium: 100mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 25mg

Keywords: red velvet, cookies, dessert, holiday treats, baking

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Hey, I’m DeShawn Ellis—friends call me D. I’m 42 years old, born and raised in Jackson, Mississippi, and now I’m holding it down in Atlanta, Georgia, where I run a soul food kitchen that’s as much about storytelling as it is about the food. Cooking isn’t just what I do it’s who I am. It’s how I honor where I come from, and how I speak love into the world.

My earliest memories are in my grandma’s kitchen barefoot on a step stool, stirring roux while she told me stories about her own mama, who used to cook for church fish fries back in the ’50s. That kitchen was my school. That woman was my first chef. She never measured a thing, but everything came out perfect. She taught me that food could heal, could gather people, could celebrate and comfort at the same time.

I didn’t come up through culinary school I came up through Sunday dinners, community cookouts, and elbow grease. I worked every back-of-house job you can think of, from janitor to pitmaster. Over time, I built my own rhythm in the kitchen deeply rooted in Southern Black tradition but open to everything. My oxtails have a splash of Caribbean heat. My collards might get kissed with smoked paprika and a dash of coconut vinegar. And yeah, I’ll put Cajun spice on anything that holds still long enough.

What drives me most is making food that feels like a hug from home. I want folks to taste a dish and remember their auntie's kitchen, or a summer evening on the porch, or that one bite that made them feel seen. But I also want to evolve because our food, our culture, is not stuck in the past. It’s growing, remixing, finding new voices. I’m proud to be one of them.

I cook for people who love food with a story behind it. You don’t need fancy tools or a French accent to make magic you just need heart, hustle, and a little bit of fire. If you’ve ever cooked with love, failed with style, or fed someone just to see them smile, then we’re already family.

Welcome to my kitchen. Let’s build something beautiful one bite at a time.

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