Red Velvet Cookies

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.

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!

More red velvet recipes you might like!

• Red Velvet Bundt Cake
• Red Velvet Cake Roll
• Red Velvet Cupcakes
• Red Velvet Cake with Cream Cheese Frosting

 

Red Velvet Cookies

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.

Prep Time: 30 minutes
Cook Time: 10minutes
Chilling Time: 3hours
Total Time: 3hours 40minutes
Servings: 40 cookies

Ingredients

Cookies

• 2 cups all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp kosher salt
• ½ cup unsalted butter, room temperature
• ¾ cup light brown sugar
• ¼ cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 2 tsp red gel food coloring

Roll in

• ½ cup powdered sugar
• ½ cup granulated sugar

Instructions

I suggest preparing the cookie dough a day ahead of time to let it chill properly before baking.

Here’s how to make the dough:

1. Use a stand or hand mixer to blend softened butter, brown sugar, and granulated sugar until the mixture is smooth and creamy.
2. Add eggs and vanilla extract, and beat until the mixture becomes light, fluffy, and pale in color. This might take 2-4 minutes, but it’s worth it for the improved texture.
3. Mix in a few drops of red food coloring until combined. The batter will appear bright red initially, but it will darken after adding cocoa powder.
4. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
5. Gently mix the dry ingredients into the dough until everything is well combined. The dough will be soft and sticky.
6. Put the dough in an airtight container or cover it tightly. Let it chill in the fridge overnight or for at least 3-4 hours. It’s essential to chill the dough for these cookies. It could stay in the fridge for up to 3 days.
7. Preheat your oven to 350°F and line a baking sheet with parchment paper.
8. Prepare two bowls—one with about ½ cup of granulated sugar and the other with ½ cup of powdered sugar.
9. Use a 1-tablespoon cookie scoop to make small balls of dough. To make it easier and cleaner, you can wear nitrile gloves.
10. Roll each ball in granulated sugar and then generously in powdered sugar. Pack on the powdered sugar for the best results.
11. Place the coated balls about 3 inches apart on the baking sheet (around 9-10 cookies per half-sheet pan).
12. Bake at 350°F for 9-11 minutes until the edges are set, but the centers are still soft. The cookies may seem under-baked, but they’ll firm up as they cool. Avoid overcooking if you want a fudgy center.
13. Take the cookies out of the oven and let them cool on the baking sheet for about 3 minutes. Then, transfer them to a cooling rack to cool completely.

Notes

• After baking, keep the crinkle cookies in a sealed container at room temperature for up to 3 days. If you prefer, you could store the dough in the fridge for up to a week and bake a few cookies whenever you want.

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