Go Back

Red Velvet Crinkle Cookies

Soft, chewy red velvet crinkle cookies rolled in powdered sugar for a crackly, snowy top. A bright and festive cookie for Christmas trays.
Print Recipe
Prep Time 20 minutes
Cook Time 11 minutes
Chilling 1 hour
Total Time 1 hour 31 minutes
Course Dessert, Holiday Treats
Cuisine American
Servings 24 cookies
Calories 105 kcal

Ingredients
  

Cookie dough:

  • 1 1/2 cups all-purpose flour spooned and leveled
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter 1 stick, softened
  • 1 cup granulated sugar
  • 1 large egg room temperature
  • 1 tbsp milk
  • 1 tsp pure vanilla extract
  • 1 tbsp red gel food coloring add more for a deeper red

For rolling:

  • 1/3 cup granulated sugar
  • 1/2 cup powdered sugar

Instructions
 

  • Whisk the flour, cocoa powder, baking powder and salt in a bowl. Set aside.
  • Beat the butter and sugar with a mixer until light and fluffy, about 2 minutes. Beat in the egg, milk, vanilla and red food coloring.
  • Mix in the dry ingredients on low speed just until combined. Cover and chill the dough for at least 1 hour.
  • Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  • Scoop the dough into 1 1/2-inch balls. Roll each ball in granulated sugar first, then roll generously in powdered sugar. Place 2 inches apart.
  • Bake for 10 to 12 minutes, until the edges are set and the tops are crackled. Cool 5 minutes on the pan, then move to a wire rack.

Notes

Make ahead: Chill the dough up to 3 days, or freeze dough balls (without sugar coating) up to 3 months.
Storage: Keep in an airtight container at room temperature for up to 5 days.
Reheat: Not needed. Warm for 8 to 10 seconds in the microwave for a soft, fresh-baked feel.
Variations: Press a white chocolate chip or a dollop of cream cheese filling into the center, or use green coloring for a fun Christmas mix.
Keyword christmas cookies, christmas crinkle cookies, red velvet cookies, red velvet crinkle cookies