Red Velvet Crinkles

Red velvet crinkles recipe

The Spruce / Julia Hartbeck

  • Total: 27 mins
  • Prep: 15 mins
  • Cook: 12 mins
  • Yield: 4 dozen (24 servings)

Bake these beautiful red velvet crinkles for the holidays or any occasion. The bright red color makes the cookies perfect for Valentine's Day and Christmas, or bake some over the weekend for a fabulous treat.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 stick salted butter (softened)
  • 1 cup sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons red food coloring
  • 3/4 cup powdered sugar (sifted)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for red velvet crinkles
    The Spruce / Julia Hartbeck
  2. In a bowl, combine the flour, cocoa powder, baking powder, and salt. Stir or whisk to blend thoroughly.

    Cocoa powder and flour
    The Spruce / Julia Hartbeck
  3. In a large mixing bowl with an electric mixer, beat the butter and sugar until light and fluffy.

    Use stand mixer
    The Spruce / Julia Hartbeck
  4. Beat in the eggs, vanilla extract, and food coloring until smooth and well blended.

    Add eggs and food coloring
    The Spruce / Julia Hartbeck

    Tip

    Gel and paste food coloring is more concentrated than liquid. Add a little at a time until your batter is a nice deep red color.

  5. With the mixer on low speed, add the flour and cocoa mixture to the batter. Blend well.

    Mix
    The Spruce / Julia Hartbeck
  6. Chill the dough for at least 2 to 4 hours or until it is quite firm.

    Chill the dough
    The Spruce / Julia Hartbeck
  7. Heat the oven to 350 F (180 C/Gas 4). Line a large baking sheet with parchment paper or spray with nonstick baking spray.

    Heat the oven
    The Spruce / Julia Hartbeck
  8. Sift the powdered sugar into a bowl.

    Sift sugar
    The Spruce / Julia Hartbeck
  9. Shape the dough into small balls about 1-inch in diameter and place on the prepared baking sheet about 1 1/2 inches apart. Once you have filled the baking sheet, roll the balls, one or two at a time, in the sifted powdered sugar and place them back on the baking sheet.

    Shape the dough into balls
    The Spruce / Julia Hartbeck
  10. Bake for about 10 to 12 minutes, or until they are set and have that signature crinkled look.

    Bake
    The Spruce / Julia Hartbeck
  11. Let the cookies cool in the pan for 4 or 5 minutes, then remove to a rack to cool completely. Repeat with any remaining dough, keeping it in the refrigerator until ready to roll.

    Let cool
    The Spruce / Julia Hartbeck
  12. Serve and enjoy!

    Red velvet crinkles
    The Spruce / Julia Hartbeck

Tip

  • Use a small cookie scoop to keep the cookies uniform in size, and then shape them with your hands

Recipe Variation

  • Add mini chocolate chips for more chocolate flavor.