These homemade Red Velvet Crinkle Cookies are soft, covered in powdered sugar and full of chocolate chips! Perfect for the red velvet and chocolate chip cookie lovers!
A SOFT, HOMEMADE RED VELVET COOKIE
These Red Velvet Crinkle Cookies are super fun and are great to make all year round. However, I do love a good red velvet dessert close to Valentine's Day. Chock full of chocolate chips and coated in powdered sugar, these are not lacking in flavor in any way, shape or form. They are soft and chewy and literally one of my favorite textured cookies of all time. If you are craving an ooey gooey red velvet cookie, then you need this Red Velvet Crinkle Cookie recipe.
FREQUENTLY ASKED QUESTIONS:
These cookies are fudgy and moist with chocolate chips spread throughout. They have that classic chocolate red velvet taste.
No. I like gel coloring (over liquid) because it is a much more concentrated color so you do not need to use as much as liquid food coloring to achieve a bright red color.
The amount of liquid (versus gel) food coloring you would need for this recipe might create issues with the texture and flavor. So you could add a small amount to get a brown-pink color. Feel free to experiment with other colors as well! There is no reason why red velvet actually needs to be red.
Yes! After scooping the dough onto the parchment paper, place the pan in the freezer instead of the refrigerator. After the dough balls are completely solid, about an hour later, transfer them to an airtight container or Ziploc bag. They can be stored in the freezer for about two months. When you're ready to bake, you do not need to defrost them ahead of time. Just proceed with the recipe and add a couple of extra minutes to the baking time.
White vinegar reacts with the cocoa powder to give it a deeper reddish color. The combination of foo coloring and this chemical reaction gives red velvet its unique signature color.
I just recently learned that rolling the cookie in the granulated sugar first prevents the cookie from absorbing all of the powdered sugar, which keeps that white crackle look on the outside of the cookie. You can skip that step if you prefer.
These cookies can be stored in an airtight container at room temperature where they will last up to 1 week. These can be frozen if stored properly for up to 3 months. Defrost in the refrigerator or countertop.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- all-purpose flour
- cocoa powder
- baking powder
- baking soda
- granulated sugar
- light brown sugar
- salted butter
- eggs
- whole milk
- white vinegar
- vanilla extract
- red gel food coloring
- semi-sweet chocolate chips
- powdered sugar
HOW TO MAKE RED VELVET CRINKLE COOKIES:
Line a baking sheet with parchment paper. Whisk together flour, cocoa powder, baking powder and baking soda in a medium bowl. Set aside.
Using a stand mixer or electric hand mixer, beat together ½ cup of granulated sugar, brown sugar, and butter until light and creamy. Scrape down the bowl.
Add eggs one at a time, scraping the bowl in between each egg.
Reduce speed to low and add the flour mixture. Mix until just combined. Scrape the sides of the bowl.
Add milk, vinegar, vanilla, and food coloring and mix until just combined.
Fold in the chocolate chips with a rubber spatula.
Form the cookies into balls that are about two tablespoons each. Place on a parchment paper lined baking sheet. Refrigerate until they are firm enough to hold in your hand without leaving dough on your fingers, about one hour.
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Fill a small bowl with the remaining ½ cup of granulated sugar and another bowl with the powdered sugar.
Roll the chilled dough balls in the granulated sugar then the powder sugar. Place on the parchment lined baking sheets about 1.5 inches apart.
Bake for 12-15 minutes until the edges are set and the very middle is a little bit loose and shiny still.
Cool the cookies on the pans for about 5 minutes until they are set enough to move without breaking. Transfer the cookies to a wire rack to continue cooling.
CRAVING MORE RECIPES?
Red Velvet Crinkle Cookies
Ingredients
- 2 cups all-purpose flour
- ¼ cup cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup granulated sugar divided
- ½ cup light brown sugar
- ½ cup salted butter room temperature
- 2 large eggs
- 1 Tablespoon whole milk
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 teaspoon red gel food coloring
- 1 cup semi-sweet chocolate chips
- ½ cup powdered sugar
Instructions
- Line a baking sheet with parchment paper.
- Whisk together flour, cocoa powder, baking powder, and baking soda in a medium bowl. Set aside.
- Using a stand mixer or electric hand mixer, beat together ½ cup of granulated sugar, brown sugar, and butter until light and creamy. Scrape down the bowl.
- Add eggs one at a time, scraping the bowl in between each egg.
- Reduce speed to low and add the flour mixture. Mix until just combined. Scrape the sides of the bowl.
- Add milk, vinegar, vanilla, and food coloring and mix until just combined.
- Fold in the chocolate chips with a rubber spatula.
- Form the cookies into balls that are about two tablespoons each. Place on a parchment paper lined baking sheet. Refrigerate until they are firm enough to hold in your hand without leaving dough on your fingers, about one hour.
- Preheat the oven to 350F. Line two baking sheets with parchment paper.
- Fill a small bowl with the remaining ½ cup of granulated sugar and another bowl with the powdered sugar.
- Roll the chilled dough balls in the granulated sugar then the powdered sugar. Place on the parchment lined baking sheets about 1.5 inches apart.
- Bake for 12-15 minutes until the edges are set and the very middle is a little bit loose and shiny still.
- Cool the cookies on the pans for about 5 minutes until they are set enough to move without breaking. Transfer the cookies to a wire rack to continue cooling.
Notes
- These can be made ahead of time, see my tips on how to do that.
- Gel food coloring is the best because of the concentration of dye in it.
- You can absolutely double this recipe to make more cookies.
- These can be frozen, see my tips above.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
ColleenB.~TX.
My 1 grown daughters are a Big fan of the chocolate Crinkle cookies. They request them every year for their birthday.
By the way; I have Always rolled my dough balls in white granulated sugar first before rolling in powdered sugar.
For Easter, these would be great done in pastel colors.
Susan
Brandie, I think in the printed recipe you meant to write "roll in granulated sugar then in POWDERED SUGAR" then place on parchment paper to bake, right? These look yummy and I can't wait to try them!! My son in law loves anything red velvet
ColleenB.~TX.
I noticed that error myself Susan in step 11 :}