We’re kicking off cookie season with soft and pillowy red velvet crinkle cookies! Rolled in powdered sugar for a snowy appearance, these festive crinkle cookies are perfect for the holiday season.
The Best Red Velvet Crinkle Cookies
With a delicious hint of cocoa and vanilla, these cookies are delicious alongside a mug of hot chocolate and a must bake for your holiday cookie tray. Sweet and creamy white chocolate chips folded into the dough melt into every blissful bite! If you’re obsessed with sandwich cookies, sandwich the cookies with cream cheese frosting for a spin on red velvet cake!
How to Bake Perfect Crinkle Cookies
The secret to the perfect crinkle cookie? Rolling the cookie dough in granulated sugar before coating in powdered sugar helps the cookies crackle as they bake, and keeps the powdered sugar coating in place. For even more crinkle cookie love, don’t miss my chocolate peppermint crinkle cookies!
Make Ahead Crinkle Cookies
If you’d like to make the dough in advance, simply roll into balls and freeze on a baking sheet for 1 hour, then transfer to an airtight container in the freezer for up to 2 months. Just before baking, roll the cookie dough in granulated sugar, coat in powered sugar, and bake as directed, adding 1-2 minutes to baking time.
Freeze Crinkle Cookies
To freeze baked cookies, allow them to cool completely on a wire rack. Freeze flat on a baking sheet for 1 hour, then transfer to an airtight container in the freezer for up to 2 months.
Soft and pillowy red velvet crinkle cookies make the BEST holiday treat! With the perfect crackle, these cookies are ideal for gifting!
- 2 cups flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1 Tbsp red gel food coloring
- 1 1/2 Tbsp milk
- 3/4 cup white chocolate chips
- 1/2 cup sugar
- 1/2 cup powdered sugar
- Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugars in a large mixer bowl at medium speed until creamy. Add eggs one at a time, and beat until combined. Beat in vanilla, lemon juice, and gel food coloring until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Add milk and beat until combined. Fold in white chocolate chips. Cover dough and chill in the refrigerator for at least 4 hours or overnight.
- Preheat oven to 350°F and line two baking sheets with parchment paper. Place granulated sugar and powdered sugar in separate shallow bowls. Spray hands lightly with nonstick spray to easily roll the dough. Form 1 1/2-inch balls of dough and roll in granulated sugar to coat, then coat generously in powdered sugar. Place two inches apart on prepared baking sheets.
- Bake, rotating pans halfway through, for 13 to 14 minutes, until puffed and cracked, with edges set. Let cookies cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.
Make Ahead: Roll the dough into balls and freeze on a baking sheet for 1 hour, then transfer to an airtight container in the freezer for up to 2 months. Just before baking, roll the cookie dough in granulated sugar, coat in powered sugar, and bake as directed, adding 1-2 minutes to baking time.
Keywords: Red Velvet, Red Velvet Cookies, Crinkle Cookies, Holiday Cookies