Today I’m making these beautiful Red Velvet Crinkle Cookies. I call them love cookies. They are soft and delicate with just a hint of cocoa flavor inside and classic crinkle cookie texture on the outside.
You can make this recipe for either Valentine’s Day, Mother’s Day, Christmas or any other day to show your appreciation to your loved ones.
Ingredients:
210g all-purpose flour
170g powdered sugar
15g cocoa powder
10g baking powder
¼ tsp salt
1 egg
40 ml milk
60g softened butter
½ – 1 tsp red gel food coloring
*Additional powdered sugar for coating the cookies
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Step 1
Combine the flour, powdered sugar, cocoa powder, baking powder and salt, and sift all the dry ingredients together in a large mixing bowl. Using a hand whisk, give them a stir.
Step 2
In a separate bowl place the egg, milk and red food gel coloring. Whisk all the wet ingredients together.
Step 3
Next, pour the egg mixture into the dry ingredients and add softened butter. Using a spatula, combine the ingredients together. You can also use your hand to knead the cookie dough. Don’t forget to use a glove to protect your skin from the food coloring. The cookie dough will be thick and sticky. Cover the bowl with plastic wrap and refrigerate for 1-2 hours.
Step 4
In the meantime, preheat the oven to 375°F degrees (190°C) and cover a baking pan with parchment paper or a Teflon sheet.
Step 5
Using a cookie scoop or a spoon, scoop and roll the chilled dough into a ball. Generously, roll each ball in the powdered sugar. Place the cookie balls on the prepared baking sheet within 3 inches in between each ball.
Bake the cookies at 375°F (190°C) for 12-15 minutes depending on the size of the cookies and your oven. Cool cookies for about 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
The cookies turned out very soft and beautiful inside and out. You can store them in an airtight container for up to 1 week. You can also freeze the baked cookies for up to 3 months.
Make sure to watch my YouTube video recipe for step-by-step instructions and see how I make these Red Velvet Crinkle Cookies! Want new recipe updates? Make sure to subscribe to my YouTube Channel!
TIPS TO MAKE RED VELVET CRINKLE COOKIES:
- Use a kitchen scale to get the right amount of the ingredients.
- Use room temperature ingredients.
- Don’t skip the chilling process if you don’t want your cookies to come out of the oven flat.
- You can make the dough up to two days in advance and keep it refrigerated until ready to bake.
HOW TO STORE RED VELVET CRINKLE COOKIES:
- You can store the baked cookies in an airtight container for up to 1 week.
- You can also freeze the baked cookies in an airtight container for up to 3 months.
PIN FOR LATER
Red Velvet Crinkle Cookies
These Red Velvet Crinkle Cookies are soft and delicate with just a hint of cocoa flavor inside and classic crinkle cookie texture on the outside.
- 210 g all-purpose flour
- 170 g powdered sugar
- 15 g cocoa powder
- 10 g baking powder
- 1/4 tsp salt
- 1 egg
- 40 ml milk
- 60 g softened butter
- 1/2 – 1 tsp red gel food coloring
- Additional powdered sugar for coating the cookies
-
Combine the flour, powdered sugar, cocoa powder, baking powder and salt, and sift all the dry ingredients together in a large mixing bowl. Using a hand whisk, give them a stir.
-
In a separate bowl place the egg, milk and red food gel coloring. Whisk all the wet ingredients together.
-
Next, pour the egg mixture into the dry ingredients and add softened butter. Using a spatula, combine the ingredients together. You can also use your hand to knead the cookie dough. Don’t forget to use a glove to protect your skin from the food coloring. The cookie dough will be thick and sticky. Cover the bowl with plastic wrap and refrigerate for 1-2 hours.
-
In the meantime, preheat the oven to 375°F degrees (190°C) and cover a baking pan with parchment paper or a Teflon sheet.
-
Using a cookie scoop or a spoon, scoop and roll the chilled dough into a ball. Generously, roll each ball in the powdered sugar. Place the cookie balls on the prepared baking sheet within 3 inches in between each ball.
Bake the cookies at 375°F (190°C) for 12-15 minutes depending on the size of the cookies and your oven. Cool cookies for about 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
TIPS TO MAKE RED VELVET CRINKLE COOKIES:
- Use a kitchen scale to get the right amount of the ingredients.
- Use room temperature ingredients.
- Don’t skip the chilling process if you don’t want your cookies to come out of the oven flat.
- You can make the dough up to two days in advance and keep it refrigerated until ready to bake.
HOW TO STORE RED VELVET CRINKLE COOKIES:
- You can store the baked cookies in an airtight container for up to 1 week.
- You can also freeze the baked cookies in an airtight container for up to 3 months.
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