Red Velvet Crinkle Cookies Recipe – Step by Step Guide

Red Velvet Crinkle Cookies Recipe – Step by Step Guide: Best cookies ever! They’re soft and baked in red velvet. The cookies look like snow when they are rolled in powdered sugar. When they bake, they are soft and pillowy, and the snap is just right.This Christmas cookie is a deep red color and has a rich, fudgy center.

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Red Velvet Crinkle Cookies Recipe – Step by Step Guide

It’s great for the holiday season. This recipe makes 26 to 28 cookies, which is plenty to eat and share! These soft, home-baked cookies have a hint of cocoa and vanilla in them. They go well with a mug of hot chocolate and are a must-bake for your holiday cookie tray.

Using a stand mixer with the paddle tool makes it easy to mix the red velvet cookie dough. White chocolate chips that are sweet and creamy and mixed into the dough melt in your mouth with every delicious bite.Before baking, cover the cookie dough and put it in the fridge for two hours. When cookie dough is cold, cookies get thicker!



  •  2 cups (280 g) all-purpose flour
  •  1/3 cup (32 g) unsweetened natural cocoa powder
  •  1 tsp (5 g) baking powder
  •  1/4 tsp baking soda
  •  1/2 tsp (3 g) salt
  •  1/2 cup (112 g) unsalted butter, at room temperature
  •  3/4 cup (150 g) granulated sugar
  •  1/2 cup (100 g) light brown sugar
  •  2 large eggs (100 g)
  •  1 tsp (4 g) vanilla extract
  •  1 tsp (5 g) lemon juice
  •  1 Tbsp (21 g) red gel food coloring
  •  1 1/2 Tbsp (22 g) milk
  •  3/4 cup (128 g) white chocolate chips

For Rolling: 

  •  1/2 cup (100 g) granulated sugar
  •  1/2 cup (60 g) powdered sugar

Also See:

Texas Sheet Cake Recipe – Step by Step Guide

How to make it 

  • Make bread: In a medium bowl, mix flour, cocoa powder, baking powder, baking soda, and salt with a whisk. In a big mixing bowl, beat the butter and sugars on medium speed for about two minutes, or until them are smooth.
  • Beat in the eggs one at a time until everything is well mixed. Add the gel food coloring, vanilla, and lemon juice and beat until well mixed. Turn down the speed and add the flour mixture slowly while beating just until it’s combined.
  • Add the milk and mix on low speed until everything is well mixed. Add the white chocolate chips and mix them in.
  • Chill the dough: The dough will be thick and soft. Put it in the fridge for two hours with the lid on.
  • Warm the oven up to 350°F and put parchment paper on two baking sheets.
  • Make cookies: Grass sugar and powdered sugar should be put in separate small bowls. Using a medium cookie scoop that has been sprayed with nonstick spray, make dough balls that are about 1 1/2 inches in diameter and 30 grams each.
  • Coat each ball in granulated sugar, then cover it completely in powdered sugar. Place them two inches apart on baking sheets that have been prepared.
  • Turn the pans around halfway through baking the cookies for 12 minutes, or until the sides are set and the cookies are puffed up and cracked.
  • If you want, you can flatten the cookies a bit by giving the baking sheets a sharp tap once or twice. Cool cookies on the baking sheets for 5 minutes, then move them to a wire rack to cool all the way down.
  • Keep cookies at room temperature for up to three days in a jar that doesn’t let air in.

Tips for Freezing

Cookies made with red velvet can be frozen for up to one month. Once they are completely cool, freeze them flat on a baking sheet for an hour. Then, put them in a container that won’t let air in and freeze them.

For best results, layer the cookies between pieces of parchment paper. You can eat the cookies when they are no longer frozen. I wouldn’t freeze the cookies for more than a month because the sugar layer starts to lose its shine and crispness after that time.

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