Red Velvet Cookies

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These red velvet cookies put a fun spin on the traditional chocolate crinkles! They have crispy edges and soft, fudgy centers, making them a simple and delightful treat that everyone will enjoy. The beautiful red color also makes them a great choice for any occasion.

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Irresistible red velvet cookies that capture the essence of the classic cake in bite-sized form. These vibrant treats showcase a deep red hue, offering a hint of cocoa and a touch of buttermilk for that signature red velvet flavor. Studded with white chocolate chips or chunks, each cookie provides a delightful contrast of textures—soft and chewy on the inside with a slightly crisp edge. The aroma is a tempting mix of sweet vanilla and subtle cocoa notes. To enhance their visual appeal, a dusting of powdered sugar or a drizzle of cream cheese icing can be added. These red velvet cookies are a perfect way to enjoy the iconic flavors of red velvet in a portable and shareable form, making them a delightful addition to any cookie jar or dessert table.

Red velvet cookies are a tasty mix of chewy brownies and snowball cookies! They get their classic “crinkle” look by being rolled in powdered sugar before baking. These cookies have a hint of cocoa powder and red food coloring for that mild red velvet taste.

Ingredient Notes:

Cocoa Powder: I love using King Arthur Flour Triple Cocoa Blend, but unsweetened Dutch-processed cocoa works too.
Red Food Coloring: Use as much or as little as you prefer!

FAQs:

How long do they stay fresh?

  • Store baked cookies in an airtight container at room temperature for up to 3 days. You might also refrigerate the dough for up to a week and bake as needed.

Can I freeze the dough?

  • Yes! Freeze-formed dough balls in an airtight container for up to 2 months. Thaw for about 30 minutes, roll in sugar, and bake as usual. Add 1-2 minutes to the baking time.

Why did my cookies turn out flat?

  • If the dough isn’t chilled enough before baking, the cookies may flatten.

Why roll in both granulated and powdered sugar?

  • Rolling in granulated sugar first forms a barrier, preventing the powdered sugar from melting and giving you that perfect crinkled look!

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